Mac and Cheese is a favorite in this house. I am always looking for ways to reinvent the wheel with this dish. This recipe was developed by having leftover pulled pork that my husband slow cooked on his smoker. I generally freeze the leftovers in small containers for pulled pork nachos, or enchiladas. And now every once and awhile pulled pork mac and cheese.

I made this dish for lunch last weekend when we were working on the belushi. I know my sister-in-law loves my mac and cheese. I even named the dish after her Julie and Josh’s Favorite Mac and Cheese.

Serves 4-6

Ingredients: 

• 2 cups of dry. macaroni noodles (dreamfields or smart taste)
• 2 cups plus 1/4 cup of 2% sharp cheddar cheese
• 1 cup of shredded pulled pork
• 1/2 cup egg substitute
• 1/2  cup Fat Free sour cream
• 1/2 tsp kosher salt
• 1/2 tsp ground mustard
• 1 cup of skim milk
• 1/4 tsp pepper
• 1/4 cup whole wheat bread crumbs, optional
• BBQ Sauce, an add on right before serving

Directions:

1. Preheat oven to 350 degrees.
2. Spray and 8 by 8 glass dish with cooking spray.
3. Cook macaroni according to the directions on the package.
4. In the meantime measure out milk, sour cream, and egg substitute. Mix together with fork.
5. Once cooked and drained place noodles back into the pan.
6. Add the pulled pork to the pan and stir.
7. Remove from heat.
8. Add cheese and stir.
9. Add liquid ingredient mixture, salt, pepper, and mustard. Fold until incorporated.
10. Now pour noodles into the glass dish.
11. Sprinkle with 1/4 cup of cheese & bread crumbs for an added flare.
12. Bake for 30-35 minutes or until lightly golden brown.
13. Top with BBQ sauce, about 2 TB on each piece of the Mac and Cheese.