Ingredients

The following ingredients have 4 Servings
  • 4 cups cold cooked shredded pork shoulder (from Make-Ahead Oven-Roasted Pulled Pork, thawed)
  • 1 cup barbecue sauce
  • 2 cups uncooked elbow macaroni (about 9 oz)
  • 4 tablespoons butter
  • 1/3 cup Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 3 cups milk
  • 4 cups shredded cheddar cheese (16 oz)
  • 1 1/2 cups Progresso™ plain panko crispy bread crumbs
  • 4 tablespoons butter, melted

Instruction

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix pulled pork and barbecue sauce. Spoon evenly in baking dish.
  • In 4-quart saucepan, cook and drain macaroni as directed on package, using minimum cook time.
  • In same saucepan, melt 4 tablespoons butter over medium heat. Beat in flour, salt, garlic powder and pepper with whisk until thickened. Cook 1 minute longer. Beat in milk. Heat to boiling over high heat, stirring frequently; boil and stir 1 minute. Remove from heat. Stir in 3 cups of the cheese until melted. Stir in macaroni; pour into baking dish over pork layer. Sprinkle remaining 1 cup cheese on top.
  • In small bowl, mix bread crumbs and melted butter; stir until combined. Sprinkle over macaroni mixture.
  • Bake 36 to 38 minutes or until mixture is bubbly (at least 165°F in center) and bread crumbs are browned.