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Barbecue Pulled Pork Mac and Cheese

barbecue pulled pork mac and cheese Entree Southern
Barbecue Pulled Pork Mac and Cheese
  • Prep 30 min
  • Total 1 hr 15 min
  • Servings 12

Tangy barbecue sauce, cheesy mac and a sprinkling of buttery, toasted Progresso™ bread crumbs team up to make this meal a total hit. Whether you serve this up at the tailgate, book club or slumber party, it's sure to find fans. Even better, this crowd-size bake isn't hard to make. It all starts with your stock of frozen (or store-bought) pulled pork. The homemade cheese sauce comes together with just a little bit of whisking. From there, it's only a matter of combining ingredients and baking. Time it right, and it'll be piping hot when your guests arrive! MORE+ LESS-

Updated September 6, 2019
Gold Medal Flour
Make with
Gold Medal Flour

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

Steps

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  • 1
    Heat 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.
  • 2
    In 4-quart saucepan, cook and drain macaroni as directed on package, using minimum cook time.
  • 3
    In 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.
  • 4
    In small bowl, mix bread crumbs and melted butter; stir until combined. Sprinkle over macaroni mixture.
  • 5
    Bake 36 to 38 minutes or until mixture is bubbly (at least 165°F in center) and bread crumbs are browned.

Expert Tips

  • With a stash of Make-Ahead Oven-Roasted Pulled Pork in your freezer, this dish is always within reach. 
  • No pulled pork in the freezer? No problem. Use shredded cooked chicken instead!
  • While cheddar cheese and barbecue sauce are a match made in heaven, feel free to make this recipe your own by experimenting with the cheese. Just be sure to pick a good melting cheese, like cheddar, Gouda or Monterey Jack.
  • This dish is easy to customize. Top it with sliced green onions or chives for some bright, oniony flavor. If you like things a little hotter, use a spicy barbecue sauce or serve with hot sauce on the side.

Nutrition Information

Nutrition Facts

Serving Size: About 1 Cup
Calories
550
Calories from Fat
260
% Daily Value
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
3
*Percent Daily Values are based on a 2,000 calorie diet.

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