Best Family Night Mac Cheese Pork Bake Recipes

PORK AND MACARONI CASSEROLE

Pork and Macaroni Casserole image

I created this simple-to-make casserole when I wanted to use up a leftover boneless porkchop and other items in the refrigerator.

Provided by ellie_

Categories One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 (12 ounce) box tri-color spiral pasta (or any macaroni)
1 cup cooked pork, cubed
2 tablespoons margarine
1 onion, chopped
1/2 lb mushroom, sliced
2 celery ribs, sliced
1 green pepper, cut into strips
1 (2 ounce) can sliced black olives, drained
1/2 lb spicy cheese, grated (herb harvati or another cheese with peppers in it)
1 1/2 cups 1% low-fat milk
2 eggs
paprika

Steps:

Preheat oven to 350-degrees F.
Prepare macaroni according to package directions, drain, put macaroni in bowl.
In skillet, melt margarine.
Add onion, green pepper, mushrooms and celery.
Cook until vegetables are tender (10 minutes).
Add pork and black olives.
Remove from heat.
Add pork/vegetable mixture to macaroni.
Mix milk, eggs and cheese together in measuring cup or bowl.
Add to macaroni/vegetable mixture.
Pour mixture into 3-quart casserole.
Sprinkle casserole with paprika.
Bake for 30-45 minutes.

Nutrition Facts : Calories 679.9, Fat 26, SaturatedFat 11.6, Cholesterol 146.6, Sodium 837.9, Carbohydrate 80.9, Fiber 5, Sugar 9.7, Protein 31.1

BARBECUE PULLED PORK MAC AND CHEESE

Barbecue Pulled Pork Mac and Cheese image

Tangy barbecue sauce, cheesy mac, and a sprinkling of buttery, toasted Progresso™ bread crumbs team up to make this meal a total hit. Our bbq pulled pork mac and cheese is a super hearty meal that is easy to make whenever the inspiration hits you. The big, bold BBQ flavors add a delicious twist on the classic favorite, now reimagined as pulled pork mac and cheese. It all starts with the pulled pork and a homemade cheese sauce that comes together with just a little bit of whisking. From there, it's only a matter of combining the ingredients and baking them into the best bbq pulled pork mac and cheese.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 12

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 550, Carbohydrate 45 g, Cholesterol 90 mg, Fat 3, Fiber 1 g, Protein 25 g, SaturatedFat 15 g, ServingSize About 1 Cup, Sodium 930 mg, Sugar 12 g, TransFat 1/2 g