Ingredients
4
cups cold cooked shredded pork shoulder (from Make-Ahead Oven-Roasted Pulled Pork, thawed)
1
cup barbecue sauce
2
cups uncooked elbow macaroni (about 9 oz)
4
tablespoons butter
1/3
cup Gold Medal™ all-purpose flour
1
teaspoon salt
1/2
teaspoon garlic powder
1/2
teaspoon pepper
3
cups milk
4
cups shredded cheddar cheese (16 oz)
1 1/2
cups Progresso™ plain panko crispy bread crumbs
4
tablespoons butter, melted
Preparation
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix pulled pork and barbecue sauce. Spoon evenly in baking dish.
In 4-quart saucepan, cook and drain macaroni as directed on package, using minimum cook time.
In same saucepan, melt 4 tablespoons butter over medium heat. Beat in flour, salt, garlic powder and pepper with whisk until thickened. Cook 1 minute longer. Beat in milk. Heat to boiling over high heat, stirring frequently; boil and stir 1 minute. Remove from heat. Stir in 3 cups of the cheese until melted. Stir in macaroni; pour into baking dish over pork layer. Sprinkle remaining 1 cup cheese on top.
In small bowl, mix bread crumbs and melted butter; stir until combined. Sprinkle over macaroni mixture.
Bake 36 to 38 minutes or until mixture is bubbly (at least 165°F in center) and bread crumbs are browned.
