BBQ Mac and Cheese
BBQ Mac and Cheese is like the ultimate casserole. Tangy homemade mac and cheese plus sweet and smokey pulled pork barbecue.
Servings 8
Calories 635kcal
Ingredients
- 1 cup 4% fat cottage cheese
- 1/2 cup sour cream
- 2 cups half and half
- 12 oz sharp cheddar cheese shredded
- 6 oz Monterey Jack cheese shredded
- 1 tbsp yellow mustard
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 8 oz macaroni pasta uncooked
- 2 cups pulled pork
- 1/2 cup BBQ sauce
- 2 tbsp fresh parsley finely chopped
Instructions
- Preheat oven to 350 degrees F.
- Grease a baking dish (at least 8 cup capacity) with the two tablespoons of butter and set aside.
- In a blender, combine the cottage cheese, sour cream, half and half, shredded sharp cheddar cheese, mustard, Worcestershire sauce and salt. Blend until smooth.
- Stir the blended cheese sauce into the uncooked pasta and pour the mixture into the prepared baking dish.
- Cover the dish with foil and bake at 350 for 45 - 55 minutes (or until the macaroni is cooked through - I tasted it to make sure). Remove the dish from the oven. Disard the foil and stir the cooked macaroni and cheese.
- Top the macaroni and cheese evenly with the pulled pork. Top it with BBQ sauce. Then top the sauce layer with the shredded Monterey Jack cheese.
- Increase the oven temperature to 400 degrees F. Return the macaroni and cheese to the oven and bake for an additional 20 minutes, or until the cheese on top is bubbling and starting to lightly brown.
- Top the BBQ Mac and Cheese with chopped parsley to serve.
Nutrition
Calories: 635kcal | Carbohydrates: 45g | Protein: 32g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 121mg | Sodium: 1408mg | Potassium: 305mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1146IU | Vitamin C: 3mg | Calcium: 607mg | Iron: 2mg