Is there anything more wonderful than discovering that two of your favorite foods combine to make an even more epic and delicious dish? Enter my creamy fav, mac and cheese, and the BBQ goodness of pulled pork. Separate, these are perfection- together? Sublime!
8 ounces macaroni
1 bunch scallions, chopped
2 ounces barbecue sauce
1/4 cup ketchup
1/2 pound pulled pork (I cook a big batch and freeze it for my use in other recipes)
1 teaspoon granulated garlic
2 ounces shredded cheddar-jack blend
1 1/4 cup milk
1 tablespoon flour
1 tablespoon butter
kosher salt, ground pepper
Bring a medium saucepan of salted water to a boil. Add pasta and cook, stirring to prevent sticking, until al dente. Drain pasta and set aside; cover to keep warm.
In a small bowl, stir to combine barbecue sauce and 1⁄4 cup ketchup.
In a separate small bowl, add pork; use two forks to pull and shred into smaller pieces.
Heat 1 tablespoon oil in a medium ovenproof skillet over medium-high heat. Add pork and all but 2 tablespoons of the scallions. Cook, stirring, until browned in spots. Add granulated garlic, 1⁄4 cup of the barbecue- ketchup mixture, and 2 tablespoons vinegar; cook, stirring, until heated through. Season with salt and pepper. Transfer to a bowl.
Preheat broiler. Melt 1 tablespoon butter in same skillet over medium-high. Sprinkle 1 tablespoon flour into skillet; cook, whisking, until just golden, about 1 minute. Slowly add the milk; cook, whisking, until sauce is smooth and thickened. Remove from heat, then add cheese and stir until melted. Season with salt and pepper.
Add pasta to skillet with cheese sauce; stir to coat. Spoon pork over top. Broil on top oven rack until pork is caramelized in spots. Drizzle the remaining barbecue-ketchup mixture all over pork.
Serve pork mac and cheese with remaining scallions sprinkled over top. Enjoy!