Barbecue Pulled Pork Mac and Cheese

• servings: 12 servings
• total time: 1 hour 15 minutes

Ingredients

4 cups cold cooked shredded pork shoulder (from Make-Ahead Oven-Roasted Pulled Pork, thawed)

1 cup barbecue sauce

2 cups uncooked elbow macaroni (about 9 oz)

4 tablespoons butter

1/3 cup Gold Medal™ all-purpose flour

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon pepper

3 cups milk

4 cups shredded cheddar cheese (16 oz)

1 1/2 cups Progresso™ plain panko crispy bread crumbs

4 tablespoons butter, melted

Directions

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix pulled pork and barbecue sauce. Spoon evenly in baking dish.

In 4-quart saucepan, cook and drain macaroni as directed on package, using minimum cook time.

In same saucepan, melt 4 tablespoons butter over medium heat. Beat in flour, salt, garlic powder and pepper with whisk until thickened. Cook 1 minute longer. Beat in milk. Heat to boiling over high heat, stirring frequently; boil and stir 1 minute. Remove from heat. Stir in 3 cups of the cheese until melted. Stir in macaroni; pour into baking dish over pork layer. Sprinkle remaining 1 cup cheese on top.

In small bowl, mix bread crumbs and melted butter; stir until combined. Sprinkle over macaroni mixture.

Bake 36 to 38 minutes or until mixture is bubbly (at least 165°F in center) and bread crumbs are browned.

Nutrition

• Serving Size: About 1 Cup
• Calories: 550
• Total Fat: 3
• Saturated Fat: 15 g
• Trans Fat: 1/2 g
• Cholesterol: 90 mg
• Sodium: 930 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 1 g
• Total Sugars: 12 g
• Protein: 25 g