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 package directions, then drain.
- Toss the drained pasta with the leftover pulled pork.
- In a saucepan over medium-high heat, melt 3 tablespoons of butter.
- Whisk in the flour and salt until smooth.
- Gradually add the milk and simmer until the sauce thickens enough to coat a spoon.
- Remove the sauce from heat and stir in the shredded cheese until melted and smooth.
- Combine the cheese sauce with the pork and pasta, mixing until evenly coated.
- Transfer the mixture to a 2-quart casserole dish and top with bread crumbs.
- Melt the remaining 3 tablespoons of butter and drizzle over the breadcrumbs.
- Place in the oven and bake for about 20 minutes, or until the top is lightly browned.
- Remove from the oven and drizzle with BBQ sauce before serving.
Notes
Feel free to use any type of cheese you prefer for a different flavor.
You can add vegetables like peas or spinach for extra nutrition.
This dish can be prepared ahead of time and stored in the refrigerator before baking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Entrees
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 4g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 75mg