Smoked Barbecue Mac and Cheese

Barbecue sauce provides a flavorful addition to this cheesy pork and macaroni dish – a wonderful dinner that’s made in slow cooker. MORE+ LESS-

By Pillsbury Kitchens

Updated September 27, 2013

Ingredients

box (8 oz) elbow macaroni

can (12 oz) evaporated milk

1 1/2

cups milk

oz prepared cheese product (from 16-oz loaf), shredded

teaspoon salt

3/4 teaspoon ground mustard

1/2

teaspoon freshly ground black pepper

1/4

teaspoon ground red pepper (cayenne)

1/2

lb shredded smoked pork

1/4

cup barbecue sauce

cup shredded sharp Cheddar cheese (4 oz)

Additional barbecue sauce, if desired

Sliced green onions, if desired

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1

Spray 3-quart slow cooker with cooking spray. Cook and drain macaroni as directed on package—except cook only 6 minutes. In large bowl, mix evaporated milk, milk, cheese product, salt, mustard, black pepper and red pepper. Stir in macaroni. Pour mixture into slow cooker.
2

Cover; cook on Low heat setting 3 hours.
3

In small bowl, mix pork and 1/4 cup barbecue sauce. Stir macaroni and cheese in slow cooker. Top with pork. Sprinkle with Cheddar cheese.
4

Cover; cook 1 hour longer or until set in center. Serve with additional barbecue sauce. Garnish with onions.