Ingredients
Scale
- 2 cups leftover pulled pork
- 8 oz elbow pasta
- 2 cups shredded cheese
- 6 tablespoons butter
- 2 tablespoons flour
- 2 1/2 cups milk
- 1/4 teaspoon salt
- 1/4 cup bread crumbs
- 1/4 cup bbq sauce
Instructions
- Preheat the oven to 350 ℉.
- Cook the elbow pasta according to the package directions; drain and set aside.
- In a large bowl, toss the cooked pasta with leftover pulled pork.
- In a saucepan over medium-high heat, melt 3 tablespoons of butter.
- Whisk in the flour and salt until the mixture is smooth.
- Gradually whisk in the milk and simmer until the sauce thickens enough to coat the back of a spoon.
- Remove the saucepan from heat and stir in the shredded cheese until melted and smooth.
- Combine the cheese sauce with the pork and pasta mixture and toss until well combined.
- Transfer the mixture to a 2-quart casserole dish and evenly top with bread crumbs.
- Melt the remaining 3 tablespoons of butter and drizzle over the top of the casserole.
- Bake in the oven for about 20 minutes or until the top is lightly browned.
- Remove from oven and drizzle with BBQ sauce before serving.
Notes
For extra flavor, use a combination of cheeses like cheddar and mozzarella.
Feel free to add your favorite vegetables for added nutrition.
This dish can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Entrees
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 575
- Sugar: 4g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 85mg