BBQ Pulled Pork Mac and Cheese

Tender BBQ pulled pork layered into creamy mac and cheese. Ultra‑rich, nut‑free and perfect for bulking.

Ingredients

• 2 cups cooked pulled pork with sauce
• 2 cups dry elbow macaroni
• 4 tbsp butter ‑ 4 tbsp flour
• 3 cups whole milk
• 3 cups shredded cheddar + ½ cup mozzarella
• 1 tsp mustard powder ‑ salt & pepper
• ½ cup panko (optional topping)

Instructions

1. PREP AHEAD
2. - Heat oven to 375 °F; butter 2-qt casserole.
3. - Cook macaroni in salted water 1 min shy of al dente; drain.
4. - Warm pulled pork and sauce.
5. - Grate cheeses; whisk mustard powder into milk.
6. COOKING STEPS
7. 1. In saucepan melt butter over medium; whisk in flour 1 min.
8. 2. Slowly pour milk, whisking, until smooth; simmer 3 min thick.
9. 3. Stir in cheddar and mozzarella until melted; season salt & pepper.
10. 4. Fold drained macaroni and pulled pork into cheese sauce; transfer to casserole.
11. 5. Scatter panko (optional) and extra cheese; bake 15 min until bubbling and golden.
12. 6. Rest 5 min before scooping.
13. (Active time ≈ 25 min | Total ≈ 40 min)

Nutrition Facts