• 1/2 Tbsp salt

• 1/2 pound elbow macaroni

• 2 C milk

• 8 Tbsp butter, divided

• 1/4 C flour

• 2 C smoked Gouda, grated

• 2 C sharp cheddar, grated

• 1 Tbsp barbecue seasoning or meat dry rub 

• 1 to 2 C leftover pulled pork, cooked

• 1 C panko breadcrumbs

• Barbecue sauce for drizzling

Directions: Preheat oven to 375 degrees. Salt boiling water. Add the macaroni and cook according to the directions on the package. Drain well. In a separate, oven safe, large pot or pan, melt 4 Tbsp butter and add flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the milk and cook for a minute or two more, until thickened and smooth. Remove pot from heat and add cheeses and seasoning. Fold in cooked macaroni noodles and leftover pulled pork. Top with 1 additional cup of sharp cheddar cheese. Melt the remaining butter, combine with, breadcrumbs and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the breadcrumbs are browned.

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