Tangy barbecue sauce, cheesy mac, and a sprinkling of buttery, toasted Progresso™ bread crumbs team up to make this meal a total hit. Our bbq pulled pork mac and cheese is a super hearty meal that is easy to make whenever the inspiration hits you. The big, bold BBQ flavors add a delicious twist on the classic favorite, now reimagined as pulled pork mac and cheese. It all starts with the pulled pork and a homemade cheese sauce that comes together with just a little bit of whisking. From there, it's only a matter of combining the ingredients and baking them into the best bbq pulled pork mac and cheese.
Barbecue Pulled Pork Mac and Cheese
- Prep Time 30 min
- Total 1 hr 15 min
- Servings 12
- Ingredients 12
Ingredients
Pork
- 4 cups cold cooked shredded pork shoulder (from Make-Ahead Oven-Roasted Pulled Pork, thawed)
- 1 cup barbecue sauce
Macaroni and Cheese
- 2 cups uncooked elbow macaroni (about 9 oz)
- 4 tablespoons butter
- 1/3 cup Gold Medal™ all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 3 cups milk
- 4 cups shredded cheddar cheese (16 oz)
Topping
- 1 1/2 cups Progresso™ plain panko crispy bread crumbs
- 4 tablespoons butter, melted
Make With
Gold Medal Flour
Instructions
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Step1Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix pulled pork and barbecue sauce. Spoon evenly in baking dish.
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Step2In 4-quart saucepan, cook and drain macaroni as directed on package, using minimum cook time.
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Step3In same saucepan, melt 4 tablespoons butter over medium heat. Beat in flour, salt, garlic powder and pepper with whisk until thickened. Cook 1 minute longer. Beat in milk. Heat to boiling over high heat, stirring frequently; boil and stir 1 minute. Remove from heat. Stir in 3 cups of the cheese until melted. Stir in macaroni; pour into baking dish over pork layer. Sprinkle remaining 1 cup cheese on top.
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Step4In small bowl, mix bread crumbs and melted butter; stir until combined. Sprinkle over macaroni mixture.
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Step5Bake 36 to 38 minutes or until mixture is bubbly (at least 165°F in center) and bread crumbs are browned.
Nutrition
550
Calories
29g
Total Fat
25g
Protein
45g
Total Carbohydrate
12g
Sugars
Nutrition Facts
Serving Size: About 1 Cup
- Calories
- 550
- Calories from Fat
- 260
- Total Fat
- 29g
- 45%
- Saturated Fat
- 15g
- 74%
- Trans Fat
- 1/2g
- Cholesterol
- 90mg
- 30%
- Sodium
- 930mg
- 39%
- Potassium
- 330mg
- 9%
- Total Carbohydrate
- 45g
- 15%
- Dietary Fiber
- 1g
- 6%
- Sugars
- 12g
- Protein
- 25g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 0%
- 0%
- Calcium
- 35%
- 35%
- Iron
- 10%
- 10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 1 High-Fat Meat; 3 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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