We have a really great BBQ restaurant in our town called Little Richard’s. I love going there and when I have leftovers I know precisely the best way to use them: this Pulled Pork Mac and Cheese recipe. It’s really simple to make and doesn’t take all that long to put together either. These are the kinds of recipes that I love. Let’s face it, we all have to cook, but not all of us enjoy it. I am one of those people. I will never be Betty Crocker, hanging out in the kitchen all day, whipping up endless deliciousness. But, like most people, I do love good food. That is why the majority of the recipes that you see on this site are quick, easy and simple – for the non-domestic goddesses out there like myself. I got you.
Pulled Pork Mac And Cheese Recipe
Ingredients
- Left Over Pulled Pork [You can make your own or use store bought, whatever is your preference]
- 2 1/2 Cups Cooked Elbow Macaroni
- 2 Cups Cheddar Cheese
- 2 Cups Colby Jack Cheese
- 2 Cups Milk
- 4 Tbs Butter
- 1 Tsp Salt
- 1 Tsp Pepper
- 1 Tbs Flour
- Your favorite BBQ sauce
- Preheat your oven to 350.
- Place half of each of the following ingredients into the casserole dish [we used an 8×8 but you could use a 9×13]: elbow macaroni, butter, cheese, salt, pepper, flour. Mix ingredients thoroughly.
- Place the second half of the elbow macaroni, butter, salt, pepper, flour & cheese into the casserole dish. Mix thoroughly.
- Pour in all of the milk.
- Cover with aluminum foil and cook for 30 minutes.
- Remove from oven. Uncover. Stir and place back into the oven, uncovered, for another 15 minutes.
- While macaroni and cheese is baking, heat the pulled pork and mix in BBQ sauce to your liking.
- Once macaroni and cheese is done baking, sprinkle pulled pork on top.
- Serve & enjoy!
Have you tried this recipe? If so, let us know what you think in the comments below or on social media!