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Barbecue Pork Mac 'n Cheese Casserole

I had some pork left over from our New Year's Day pork roast, so I wanted to come up with a dinner last night using it.  I knew I had a box of whole wheat macaroni and that the kids would like macaroni and cheese.  So, I combined a barbecue pork idea with the macaroni and cheese idea.
This is how I began it.
  I used a cheese sauce packet left over from a box of boxed potatoes.  Usually when we cook boxed potatoes, we use two boxes of potatoes, but only one of the seasoning packets.  Using two packets always makes it too salty for us.  So, I save the packets for other uses. 
I melted two tablespoons of butter and added one cup of milk and the leftover cheese sauce packet.
  I whisked it until it was combined and added 5 oz. of shredded cheddar cheese. I heated and whisked until it was all combined and melted.   It was a little thick, so I added a little more milk. 
For the barbecue portion of the casserole, I began it by sauteeing half a large sweet onion and a red pepper in olive oil.  Then I snipped two slices of turkey bacon into small pieces and sauteed it with the onion and pepper.  When the onions were caramalized, I added the pork and about 1/2 cup of barbecue sauce.  I didn't want it too saucy, because I didn't want the barbecue flavor to take over the whole casserole. 
I added the cooked whole wheat macaroni to the cheese sauce and tossed until it was combined.  Then I put the macaroni and cheese into a 9x13 casserole dish.  I mixed in the pork mixture and added french-fried onions to the top.  Then I baked at 350 degrees for a half hour.  You might notice that I only mixed the barbecue into 2/3 of it so that the kids could have plain mac 'n cheese! 
Here's a list of ingredients mentioned above.  Most amounts are estimated since some things were leftovers.
3/4 pound cooked pork roast, cut into bite size pieces and then shredded with two forks
1/2 of one large sweet onion, sliced
1 red pepper, cut into bite-size pieces
1 Tbsp. Olive oil
2 slices of turkey bacon, cut into 1 inch pieces
1/2 cup barbecue sauce (or more or less, depending on how barbecue-y you like it)
(1) 12 oz. box of whole wheat macaroni, cooked according to package directions
2 Tbsp. butter
1 cup milk (we use skim)
1 cheese sauce packet left over from boxed potatoes or mac 'n cheese--you can also buy macaroni and cheese powder in bulk or create your own sauce.
5 oz. of shredded cheddar cheese (a little more than half of a small brick)


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