Cuisine bacon, leftovers, macaroni and cheese, pulled pork
2cupsshredded sharp cheese
2cupsleftover pulled porkdrained well of fat and juices
¼cuppickled jalapeno slices
5strips baconcooked and crumbled
⅓cupItalian-seasoned panko breadcrumbs
Heat oven to 350F.
Bring a pot of water to a boil and cook the pasta to al dente according to the package directions.
While pasta is cooking, heat the butter and flour in a medium saucepan and whisk until smooth. Simmer 1 minutes to make a roux. Slowly whisk in the milk and beer. Heat, stirring constantly, until very warm but not to a simmer.. Remove from the heat, and add the dijon, salt, pepper, and cheese. Stir regularly until cheese is mostly melted.
In a small bowl, combine the bacon, panko breadcrumbs, olive oil, chives, and parsley.
Drain the cooked pasta and add to the cheese sauce. Add the pork and pour into a 13x9 bake dish. Top with the jalapeno slices, then the panko-bacon topping.
Put the barbecue sauce into a sandwich baggie. Snip off a corner, and pipe the sauce over the mac and cheese. Put in the oven and bake 20 minutes until bubbly around the edges. Yields: 6 servings.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
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