Continuing on with the fancy kid food.
How ‘bout a little mac and cheese?
Actually, this isn’t really fancy. Just more substantial.
And you know that husband of mine just loves substantial food. I’m pretty sure (positive, actually) I’d rather eat UNSUBSTANTIAL food all day long (granola, fruit, cookies, toast) than a big heavy meal at dinner, but if I haaaaaave to, I choose this.
A big steaming bowl of mac and cheese. Only slightly more grown up than the original.
Shredded BBQ Pork Mac & Cheese
- 1lb pork loin
- 2 C BBQ Sauce (I made this kind)
- 1 box of pasta (shells or macaroni or bowties if you’re really feeling fancy)
- 2 T butter
- 1 T flour
- 1 T mustard
- `1/2 C milk
- 1 C cheese (I used a mix of cheddar and parmesan)
- salt and pepper to taste
Put the pork loin in the crock pot and cover it with BBQ sauce. Let it cook on high for 2-3 hours, or until it’s shreddable (totally a word). Then shred it with two forks, and let it cook on LOW for 30 more minutes.
During that last 30 minutes of cooking, boil the pasta according to the directions on the box. Drain the pasta, and return the empty pot pot to the stove. Add the butter and flour and whisk for a minute. Then add the milk and let it simmer until thickened, whisking almost constantly.
Next, stir in the mustard, cheese, salt, and pepper and whisk until a thick cheese sauce is formed. Add the pasta back in, and serve with the shredded pork. Garnish with thyme.