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