2 cups pulled pork
1 cup barbecue sauce
16 oz cavatappi pasta
4 tbsp unsalted butter
¼ cup flour
3 cups whole milk
Kosher salt, to taste
black pepper, freshly cracked, to taste
2 tsp granulated garlic
½ tsp mustard powder
½ tsp paprika
8 oz sharp cheddar cheese, grated
8 oz mozzarella cheese, grated
4 oz smoked gouda, grated
Preheat oven to 400 degrees F (200 degrees C).
In a medium sized bowl, mix the barbecue sauce and pulled pork together until all of the pork is coated in sauce. Set aside.
Set a large pot of salted water to boil, then add pasta to boil. Cook to package directions for al dente.
While pasta is boiling, in a medium-sized saucepan over medium heat, melt butter then whisk in flour to create a roux. Cook the mixture for one minute, then slowly add the milk to the roux, whisking vigorously, until the milk is completely added and the mixture is smooth.
Allow to cook for 3 to 4 minutes, whisking occasionally, until the sauce is thickened slightly, being able to coat the back of a spoon.
Take the pan off the heat, then add spices and cheese by the handful, keeping ⅓ of the cheese for later, mix well until all the cheese is melted.
When pasta is ready, add it to a large mixing bowl and pour cheese sauce over it. Stir well to coat all the pasta in the cheese sauce, then put mixture into an oven safe 9x13-inch dish.
Sprinkle the reserved cheese over the top of the dish. Add pulled pork and use a spoon to mix and swirl the pulled pork into the mac and cheese.
Bake in the preheated oven for 15 minutes, then turn the oven to a low broil and broil for 5 minutes to ensure browned, crispy bits of cheese and pork.
Let cool for about 5 minutes, then serve.
Sugar: 27g
:
Calcium: 507mg
Calories: 704kcal
Carbohydrates: 76g
Cholesterol: 102mg
Fat: 30g
Fiber: 2g
Iron: 2mg
Monounsaturated Fat: 7g
Polyunsaturated Fat: 1g
Potassium: 396mg
Protein: 32g
Saturated Fat: 17g
Sodium: 1118mg
Trans Fat: 1g
Vitamin A: 977IU
Vitamin C: 2mg
