Experience the ultimate comfort food with BBQ Pulled Pork Macaroni and Cheese! This classic dish gets a delicious twist with the addition of tender, juicy LLOYD’S® Pecanwood Smoked Pulled Pork with Pig Beach Mustard BBQ sauce mixed in with creamy homemade macaroni and cheese. Each bite is a flavor explosion, with the smoky and savory flavors of the barbeque pulled pork complementing the creamy and cheesy macaroni. It can be served as a hearty meal or a delicious side dish.
|2||cups dry elbow or macaroni shells|
|3||tablespoons unsalted butter|
|2||cups whole milk|
|8||ounces pasteurized process cheese spread, cubed|
|4||slices American cheese|
|1||(16-ounce) package LLOYD’S® Pecanwood Smoked Pulled Pork with Pig Beach Mustard BBQ sauce|
|1||cup panko breadcrumbs|
|½||cup shredded cheddar cheese|
|¼||cup butter, melted|
Heat oven to 425¯F. Prepare macaroni shells according to package directions; drain and cool under running cold water.
In large saucepot over medium heat, melt 3 tablespoons butter. Stir in flour and cook 3 to 5 minutes, stirring constantly. Whisk in milk. Bring to simmer; reduce heat to low and cook 3 minutes or until thickened. Whisk in cheese spread and America cheese until smooth.
In large bowl, stir together cooked pasta and cheese sauce until pasta is evenly coated. Stir in pork. Pour mixture into 9×13-inch baking dish. In bowl, combine breadcrumbs, cheddar cheese and melted butter. Spread breadcrumb mixture over pasta. Bake 10 to 12 minutes or until breadcrumbs are golden brown.