Smoked Pulled Pork Macaroni Bake

For the Cheese Sauce

Sauce should coat the back of a spoon—thick but pourable

Ingredients

• 4 tablespoons Unsalted Butter
• ¼ cup All-Purpose Flour
• 3 cups Whole Milk
• 1 teaspoon Kosher Salt, To Taste
• ½ teaspoon Freshly Cracked Black Pepper, To Taste
• 1 teaspoon Granulated Garlic
• ½ teaspoon Mustard Powder
• ½ teaspoon Paprika
• 8 ounces Sharp Cheddar Cheese, Grated
• 8 ounces Mozzarella Cheese, Grated
• 4 ounces Smoked Gouda, Grated

Instructions

1. Melt butter in a saucepan over medium heat.
2. Whisk in flour to form a roux; cook for 1 minute.
3. Slowly add milk, whisking vigorously until smooth.
4. Cook for 3–4 minutes, whisking occasionally, until slightly thickened.
5. Remove from heat and stir in garlic, mustard powder, paprika, salt, and pepper.
6. Add cheeses by the handful, reserving 1/3 for topping. Stir until fully melted.

Prep: 10 min • Cook: 10 min • Wait: No time

For the Pasta & Pulled Pork Assembly

Ingredients

• 16 ounces Cavatappi Pasta
• 2 cups BBQ Pulled Pork
• 1 portion Reserved Cheese (From Cheese Sauce Component)

Instructions

1. Preheat oven to 400°F (204°C).
2. Cook pasta al dente according to package instructions; drain and set aside.
3. In a large mixing bowl, combine pasta with cheese sauce and stir to coat.
4. Transfer mixture to a 9x13 oven-safe dish.
5. Sprinkle reserved cheese evenly over the top.
6. Add pulled pork and gently swirl it into the mac and cheese with a spoon.
7. Bake for 15 minutes, then broil on low for 5 minutes until top is browned and crispy.
8. Let cool for 5 minutes before serving.

Prep: 10 min • Cook: 15 min • Wait: 5 min