Pork Bbq Macaroni And Cheese Recipes

BARBECUE PULLED PORK MAC AND CHEESE

Steps:

• 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.

BBQ PULLED PORK MAC AND CHEESE

Steps:

• Boil up some water in a large stock pot and throw in your pasta and cook it until it's a dente.
• Drain out the water and scrap up the bits that stick to the bottom of the pan.
• Put the drained pasta back into the stock pan and add the heavy cream and cream cheese.
• Mix until cream cheese melts.
• Add the flour and Panko and stir to incorporate.
• Add 4 cups of the cheese and try to distribute as evenly as possible.
• Pour into a 9x13-inch glass pan that has been coated with oil or butter.
• Bake at 350F for 20 minutes.
• While baking heat the pulled pork up and add the BBQ sauce.
• Remove mac and cheese from oven.
• Add the warm BBQ pulled pork to the top of the mac and cheese.
• Then sprinkle the remaining 1 cup of cheese on top of the pork.
• Put back into oven for another 10 minutes.
• Eat and enjoy.

PULLED PORK MACARONI AND CHEESE

Steps:

• Cook the pasta in boiling salted water until al dente.
• When you drain the pasta, reserve 1 cup of the pasta water to use later. Strain the pasta and rinse it with cold water to stop it from cooking and getting softer. Set this aside.
• Melt the 4 Tablespoons of butter over medium heat in a dutch oven or large skillet.
• Then use a whisk to blend in the flour. Cook this for about 5 minutes, whisking constantly to avoid lumps.
• Lower the heat and whisk in the evaporated milk, chicken broth, salt, pepper, mustard, onion powder, and garlic.
• Raise the heat back to medium and allow to simmer for 5-10 minutes. It should be slightly thickened.
• Turn the heat off and immediately whisk in the cheese, a little at a time.
• Add the cooked pasta to the pot and stir until well mixed. If you like a thinner consistency, this is where you will use some of the reserved pasta water from earlier.
• Top with your favorite warmed pulled pork and barbecue sauce.

PULLED PORK MACARONI AND CHEESE

Steps:

• Cook the macaroni in boiling salted water following package directions. Drain and rinse in a colander.
• Heat the oven to 350 F (180 C). Butter a 2 1/2- to 3-quart baking dish.
• Meanwhile, heat butter in a saucepan over medium heat. Add the flour and continue cooking for 2 minutes, stirring or whisking constantly. Gradually add the milk, whisking to blend thoroughly. Cook, stirring, until thickened and smooth.
• Stir in the ground mustard, salt, and freshly ground black pepper. Add 2 cups of sharp cheddar cheese and cook, stirring, until melted.
• Combine the drained macaroni with the cheese sauce, blending well.
• Heat the pulled pork on the stovetop or in the microwave until hot (or as package directs if you use purchased).
• Spoon the macaroni and cheese mixture into the baking dish. Top with the pulled pork. Sprinkle the pulled pork with the remaining cheddar cheese.
• Bake for about 20 to 25 minutes, or until the casserole is hot and the cheese has melted.

ONE-POT PULLED PORK MAC AND CHEESE

Steps:

• Combine the milk and macaroni in a medium saucepan. Bring to a boil over medium heat, stirring frequently to keep the macaroni from clumping, then cook, stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes.
• Remove the saucepan from the heat, add the Cheddar, mozzarella, cream cheese, butter, mustard, cayenne and 1 1/2 teaspoons salt and stir until smooth, thick and creamy. Stir in half the pulled pork. (The dish will thicken as it cools; thin it out with a little hot water if desired.) Spoon the remaining half of the pork over the mac and cheese and sprinkle with additional Cheddar and scallion.
• Serve hot with barbecue sauce or hot sauce if using.

MACARONI AND CHEESE (DINOSAUR BBQ)

Steps:

• Heat oil in a large pot. Add onions and peppers; cook until they are translucent. Add garlic and cook until fragrant. Stir in flour. Add water and half-and-half. Bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
• Using an immersion blender, puree this mixture until it is smooth (*if using a regular blender, work in batches, filling the pitcher only half-full, since the liquid will be hot). Slowly add cheeses to warm pureed mixture, making sure all cheese is melted before adding more. Once cheese is completely melted, add salt, lemon pepper, sugar, mustard, vinegar and Tabasco. Stir to combine.
• Cook 1 1/2 pounds of dried elbow macaroni in boiling water, according to manufacturer's instructions. Cook until al dente, not completely soft.
• Combine hot, cooked pasta and sauce in large mixing bowl; stir well to combine. Pour entire mixture into a greased 10-inch-by-12-inch pan (or a 9-inch-by-13-inch one). Top with 8 ounces. of shredded cheddar cheese and 2 tablespoons of Pecorino Romano cheese.
• Place under broiler until top is golden brown and bubbling. Serve immediately.