My two favorite things combined! I love anything barbecue and I have always loved mac and cheese. Naturally, I would try to combine the two and make BBQ Pork Mac and Cheese Casserole! Give it a try!
It’s back to school for me and my family! Back to recipes that make my life easier. Here is something super easy and it didn’t take a lot of time. In fact, I used the crockpot for most of it! Luckily for me, Matt is willing to try just about anything that I make so here we go!
- 2-pound pork shoulder
- favorite bbq rub
- Stubbs sticky sweet BBQ sauce
- 1 pound macaroni noodles, cooked to al dente
- 6 tablespoons salted butter
- 4 tablespoons flour
- 4 cups of milk
- 3 cup shredded sharp cheddar cheese
- 1 cup shredded swiss cheese
- Rub the outside of the pork with your favorite rub. I used Weber pork and chicken bbq rub. Place in the crockpot on low for 6 to 8 hours.
- Pull out of the crockpot and shred with two forks. Toss in favorite BBQ sauce. I used Stubbs Sticky Sweet.
- Preheat oven to 350 degrees.
- Melt butter in a skillet and add the flout and stir over medium heat until the mixture is lightly browned. 1 to 2 minutes.
- Add the milk and whisk out any lumps. Cook on medium-high heat until the sauce starts to thicken. About 6 minutes. Start to slowly add in cheese and whisk until smooth and melted. Turn off the heat and then add cooked pasta to the sauce and stir.
- Spray a clear dish and pour the mac and cheese into an 8×13 inch pan. Top with pork tossed in sauce.
- Bake for 20 to 25 minutes, until browned and bubbly.