Name: Pulled Pork Mac and Cheese
Cuisine: American
Ingredients: 1 lb cavatappi pasta (or short pasta of choice); ⅓ cup unsalted butter; ⅓ cup flour; 2¾ cup milk (2% or whole, warmed); 1 cup half and half (warmed); 1 teaspoon kosher salt; 1 teaspoon ground mustard; 1 teaspoon garlic powder; 1 teaspoon paprika; ½ teaspoon black pepper; ¼ teaspoon cayenne pepper (optional); ¾ cup crumbled blue cheese; 2 cups shredded sharp cheddar cheese (divided); ¾ cup shredded fontina cheese; ¾ cup shredded white American cheese (from the deli); 2 cups pulled pork; ¼ cup barbecue sauce; 1 cup pickled red onions (optional)

Instructions

Preheat oven to 350°F. Grease a 9x13 inch casserole dish.
Bring a large pot of salted water to a boil. Cook pasta according to package directions, then drain. Toss with a little olive oil if sauce isn't ready yet.
Melt butter in a large saucepan over medium heat. Add flour and whisk constantly for 1-2 minutes until smooth and thick.
Slowly drizzle in milk and half and half, about ½ cup at a time, whisking constantly. Bring to a gentle simmer and cook 3-4 minutes, stirring continuously, until thick enough to coat the back of a spoon. Turn heat to low.
Whisk in salt, mustard powder, garlic powder, paprika, pepper, and cayenne.
Stir in all blue cheese, 1 cup of cheddar, fontina, and American cheese until fully melted. Remove from heat.
Pour noodles into greased casserole dish, then pour cheese sauce over and stir well.
Heat pulled pork as needed. Layer pork on top of mac and cheese, then sprinkle with remaining 1 cup of cheddar.
Bake uncovered for 20-22 minutes, until sauce is bubbling and cheese is melted.
Drizzle with BBQ sauce and serve alongside pickled red onions.

Ingredients

Instructions

Notes