This BBQ Pork Mac & Cheese is a delicious dinner made with the pork in your freezer and ingredients already in your pantry. No need to run to the store!
Place the pork into a slow cooker and cover with the barbecue sauce. Cover and cook on low for 8-10 hours or on high for 4-6 hours.
When pork has finished cooking, shred with two forks and keep in the slow cooker to remain warm.
Bring a large pot of water to a boil over high heat. Add the pasta and cook according to directions on the package.
Reserve 1/2 cup of the pasta water, and then drain the pasta.
Return empty pot to stove and over medium-low heat, melt the butter. Add the milk and when milk is steaming, add the cheese. Stir until completely melted.
Add the pasta and mix completely. Add salt and pepper to taste. If the macaroni and cheese is too thick, stir in one tablespoon at a time of the reserved pasta water.
Place mac & cheese into a bowl, and top with a serving of the BBQ Pulled Pork. Garnish with parsley and panko crumbs, if desired.
Use the leftover shredded pork to make tacos for lunch tomorrow!
Compliments of 365 Days of Baking and More