Ingredients
1 pound elbow macaroni or short pasta, approx 3 cups dry pasta
⅓ cup butter
⅓ cup all-purpose flour
1 ¾ cups whole milk
1 ½ cups chicken broth
1 ½ teaspoons dry mustard powder
1 teaspoon salt
¾ teaspoon black pepper
½ teaspoon onion powder
3 cups shredded sharp cheddar cheese 12oz, divided
1 ½ cups shredded pepper jack cheese 6oz
½ cup shredded Parmesan cheese
3 cups prepared pulled pork
½ cup barbecue sauce
green onions and cilantro, for garnish, optional
Directions
1
Preheat the oven to 425°F. Grease a 9×13-inch baking dish.
2
Bring a large pot of salted water to a boil. Add the elbows and cook al dente according to package instructions. Drain well and do not rinse.
3
Melt the butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, while stirring.
4
Gradually add the milk and broth, a bit at a time, and whisk until smooth after each addition. Add dry mustard, salt, pepper, and onion powder. Bring the sauce to a boil and let boil for 1 minute until thickened.
5
Remove from the heat and whisk in 2 cups of cheddar cheese, pepper jack, and parmesan cheese.
6
Stir in the elbow macaroni, transfer to the prepared baking dish, and spread into an even layer.
7
Gently top the macaroni with pulled pork. Sprinkle the remaining cheese on top and drizzle with bbq sauce.
8
Bake 15 to 17 minutes or until hot and bubbly. Serve with additional barbecue sauce to taste.
Notes
If desired, ½ cup of bbq sauce can be stirred into the pork before topping the mac and cheese.
Leftovers can be stored in a covered container in the fridge for up to 4 days.
Description
Cut this to 2/3 for 4 big servings