Pulled Pork Mac & Cheese
Time: 5 hours 45 minutes
Yield: 6 servings
Why have pulled pork with a side of mac and cheese when you can just mix those things together for Pulled Pork Mac & Cheese that will blow your mind. The pork couldn’t be easier to make—it cooks for several hours in a slow cooker (with an unusual ingredient), and the mac and cheese is whipped up quickly on the stovetop. Then everything is baked together in the oven to make sure the flavors really meld. Pulled Pork Mac & Cheese is a creamy, salty, sweet dish that’s utterly addictive.
Add the pork shoulder and yellow onion into a slow cooker.
Pour in the ginger ale.
Cover and cook on the low setting for 5 hours.
After 5 hours, transfer the pork onto a large plate and shred it with two forks. Throw away any large chunks of fat.
Pour the residual juice in the slow cooker.
Place the shredded pork back in the slow cooker.
Stir in 1 cup of the barbeque sauce and cover to keep warm.
Preheat the oven to 350 degrees F. Prepare a casserole dish with non-stick spray.
Boil a large pot of salted water over high heat.
Once boiling, add the elbow macaroni. Cook the noodles until al dente, according to package directions. Drain the pasta before setting it aside.
Melt the butter in a large skillet over medium heat on the stove-top.
Whisk in the flour, cooking until the raw flour smell disappears, about 1 minute.
Slowly whisk in the milk until smooth.
Reduce the heat to low and continue whisking until the sauce becomes thick and creamy.
Add the shredded cheese to the sauce in the skillet and stir until melted.
Remove the skillet from the heat and add the cooked macaroni while stirring.
Place the macaroni and cheese in the prepared casserole dish.
Spread the pulled pork on top, adding a little extra cheese on top.
Bake until the cheese is melty and the macaroni is warm, about 15 minutes.
Serve with a drizzle of barbecue sauce!