Barbecue Pork Mac and Cheese
Romaine and Slaw Salad
Ingredients
- 12 oz medium pasta shells
- 4 slices bacon, chopped
- 3 Tbsp butter
- ¼ cup all purpose flour
- 2 cups milk
- 1 cup barbecue sauce
- ½ (8-oz) block cream cheese, softened
- 1 (16-oz) pkg shredded Cheddar cheese, divided
- 1 (12-oz) container fully cooked sauceless pulled pork
Instructions
- Preheat oven to 350°F. Cook pasta according to package directions; drain, and keep warm.
- Meanwhile, cook bacon in a large, deep skillet over medium heat until crisp; drain on paper towels, reserving 1 Tbsp drippings in skillet.
- Melt butter with drippings in same skillet over medium heat. Add flour; cook, whisking constantly, 2 minutes. Gradually whisk in milk and barbecue sauce; cook, whisking occasionally, 8 to 10 minutes or until mixture is very thick.
- Add cream cheese, whisking until blended. Gradually add 3 cups shredded cheese, whisking untl blended. Stir in pork and pasta. Spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle with remaining shredded cheese and bacon.
- Bake 25 minutes or until hot and bubbly.
Side Dish Ingredients
- 1 (5-oz) pkg seasoned croutons
- 1 (16-oz) pkg tri color coleslaw mix
- ½ cup Italian dressing
- 1 (10-oz) pkg chopped romaine lettuce
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
897
|
210
|
1107
|
| Fat (g) | 48 | 12 | 60 |
| Sat. Fat (g) | 26 | 1 | 27 |
| Protein (g) | 39 | 5 | 44 |
| Carb (g) | 71 | 22 | 93 |
| Fiber (g) | 2 | 2 | 4 |
| T. Sugs (g) | 19 | 2 | 21 |
| A. Sugs (g) | 11 | 1 | 12 |
