Pulled Pork Mac And Cheese Bowls

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · Pork · high-protein

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Ingredients

• 1/2 lb refrigerated cooked pulled pork
• 6 oz elbow macaroni
• 2 tbsp butter
• 1/4 cup all-purpose flour
• 1 1/4 cups whole milk
• 4 oz shredded sharp cheddar
• 1/4 cup barbecue sauce
• 2 scallions
• 2 tsp, 1 tsp, 1 tsp smoked paprika, dry mustard, salt

Method (tap to check — screen stays awake)

1. Boil the macaroni in salted water to just under al dente, about 7 minutes, so it can finish in the sauce without turning mushy.
2. Melt the butter over medium, whisk in the flour, and cook 90 seconds, until it smells like toasted crackers and turns pale gold.
3. Pour in the milk in a steady stream, whisking, and cook 4 to 5 minutes, until the sauce coats the back of a spoon and holds a line when you swipe it.
4. Kill the heat and stir in the cheddar, paprika, dry mustard, and salt a handful at a time, until the sauce is smooth and glossy with no grain.
5. Fold the drained macaroni into the sauce until every elbow is coated.
6. Warm the pulled pork with the barbecue sauce in a skillet over medium 5 minutes, until it steams and the edges start to crisp.
7. Spoon the mac into bowls, pile the pork on top, and scatter sliced scallions over.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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