bbq pork mac and cheese noodles and company review

Stir in the shredded cheese and stir until completely melted. Reduce the heat to low and whisk slowly until the sauce becomes thick and creamy. Once the butter is melted whisk in flour. Drain pasta and set aside while you prepare the cheese sauce.Īdd a large skillet over medium heat and add butter. Preheat oven to 350 degrees and spray a 9x13 casserole dish with non-stick spray.īring a large pot filled with salted water to a boil over high heat.Īdd in elbow macaroni and cook just until al dente following box directions. Cover to keep warm while you prepare the mac and cheese. You want the meat to be coated but not dripping with sauce. Pour out the juice from the slow cooker and add shredded pork back to the slow cooker. Pull the pork roast out of the slow cooker, add to a large plate and shred with two forks. Once the pulled pork is tender and can easily be shredded with a fork it's ready. Pour in ginger ale and cook on low for 5 hours. In a 6 quart slow cooker add pork shoulder and yellow onion.

Bbq pork mac and cheese noodles and company review