Why not, right? My husband thought this was too weird to work at first, but I  immediately knew this was destined for our dinner table. I love macaroni and cheese (proof here, here, here, here, here and some here), and I’m always on the lookout for new faves. He’s a little more apprehensive, but in the end is satisfied with the meal. I used this recipe for inspiration, a different one for the pork and this mac n’ cheese sauce. The Pioneer Woman knows her mac and cheese and I have made it several times with different cheese blends.

Verdict: This was amazing – really a pleasant surprise and I will definitely make this again. Even the pickiest kid I know (my girl) ate this up!  Make sure you use a great quality barbecue sauce ( I use this brand) or make your own. The pork is easy to prepare in the crock pot and compliments the mac and cheese really well, and I loved the smokiness that the sauce added to it. I can’t wait to eat the leftovers 🙂 Thanks for reading, enjoy!

Pulled Pork – adapted from The Redhead’s Adventures

• 1 pork shoulder
• 1/2 TBSP Kosher salt per pound of meat
• 1 TBSP Brown sugar per pound of meat
• ground black pepper to taste

Prepare the night before: Season pork shoulder, wrap and place in the refrigerator

To cook: Unwrap pork shoulder and place in a crock pot. Cook on low for 6 to 8 hours.

Macaroni and Cheese – adapted from The Pioneer Woman

• 1 pound Cavatappi pasta
• 1 whole Egg Beaten
• 1/2 stick  butter (1/4 cup)
• ¼ cups All-purpose Flour
• 2-½ cups milk
• 2 teaspoons mustard powder
• 8 oz. Emmental cheese, shredded
• 8 0z. sharp white cheddar cheese, shredded
• 2 oz. Asiago cheese, shredded
• ½ teaspoons Salt, More To Taste
• ½ teaspoons Seasoned Salt, More To Taste
• ½ teaspoons Ground Black Pepper
• 1/3 cup (or more to cover the mac n’ cheese) Panko bread crumbs
• Optional Spices: Cayenne Pepper, Paprika
• 1 1/2 to 2 cups finely chopped pulled pork
• 1/4 to 1/2 cup barbecue sauce
• 1/3 to 1/2 cup panko bread crumbs (optional)

Directions:

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.

In a small bowl, beat egg.

In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.

Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.

Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.

Pour egg mixture into sauce, whisking constantly. Stir until smooth.

Add in cheese and stir to melt.

Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.

Pour in drained, cooked macaroni and stir to combine.

Toss the pulled pork with the barbecue sauce. Stir the pork and pasta into the cheese sauce.

Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, panko bread crumbs and bake for 20 to 25 minutes or until bubbly and golden on top.