/sci/ - Science & Math

Make the cheese sauce.
In a medium saucepan, melt 4 tablespoons butter. Add in the flour, salt and sugar, then stir until smooth.
Gradually add in the milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until the mixture has thickened. Reduce the heat to low.
Stir in the Velveeta cheese until melted. Stir in cottage cheese, sour cream and 1 cup cheddar cheese until melted.
A note on the cheese sauce. Feel free to switch up the cheeses. If you don’t want to use Velveeta, use more cheddar cheese…or monterey jack or white cheddar or colby. Any should work so feel free to get creative.

Prepare the pork.
This recipe is perfect for leftover pulled pork. This can be smoked pork (hello amazing flavor!) or a slow cooker shredded pork.

You’ll need around 4 cups of shredded pork. If you use any more than 4 cups you may want to use a bigger pan to cook the casserole in because it will be very full.

To the shredded pork, add about 1 ¼ cups of your favorite barbecue sauce. We like homemade bbq sauce, but you can use absolutely anyone you like. Please note that the type of bbq sauce you use will result in the flavor of the casserole. Make sure you choose a bbq sauce you love.

Assemble and bake.
Drain the macaroni and place it in a greased 9×13 baking pan.

Pour the cheese mixture over macaroni.
Spoon the pulled pork evenly over the macaroni and cheese.
Sprinkle with the remaining cheddar cheese.
Bake, covered, for 20 minutes, then uncover and bake an additional 20 minutes or until heated through.

You can reduce the baking time by heating the barbecue pork mixture before spooning it on top. That way you won’t be adding cold pork to the macaroni and cheese, making it longer to bake.

What goes with pulled pork mac and cheese?
Looking to make this a complete meal? Here are a few of our favorite side dishes:

sparkling fruit salad
sourdough dinner rolls
baked beans
buttery green beans
baked potatoes
baked potato wedges