BYRON'S PULLED PORK MAC AND CHEESE

Byron's Pulled Pork Mac and Cheese image

Provided by @MakeItYours

Number Of Ingredients 12

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1 cup of dry elbow macaroni
1 tablespoon of cooking oil
1 cup of chopped onion
1 (14.5 ounce) can of diced tomatoes, undrained
1 (10 ounce) mild diced tomatoes with green chilies, undrained
1/2 teaspoon kosher salt
1/4 teaspoon of freshly cracked black pepper
1/4 teaspoon of Cajun seasoning, or to taste, optional
1 teaspoon of Worcestershire sauce
1 teaspoon chopped fresh basil
1 cup packed Byron's fully cooked Pork BBQ, warmed
3 cups of shredded cheese

Steps:

Butter a 9 x 9 inch baking dish; set aside. Prepare the macaroni al dente according to the package directions. Drain but do not rinse; set aside.
Preheat the oven to 375 degrees F. Heat the oil in a large skillet over medium heat and saute onion until softened, about 3 minutes.Add the undrained tomatoes, salt, pepper, Cajun seasoning, Worcestershire sauce and basil; bring to a boil. Reduce heat and simmer for 10 minutes. Stir in macaroni until well coated; add pork and toss together; remove from heat and set aside.
Add 1/2 of the macaroni to the prepared pan. Top with 1/2 of the cheese. Add remaining macaroni, cover with foil and bake for 45 minutes, or until bubbly. Remove cover, sprinkle remaining cheese on top and return to the oven until cheese is melted, about 5 to 7 minutes.
Variation: Reduce the heat level slightly by using only plain diced tomatoes; if you want to bump it up even more, use a hotter variety of tomatoes with green chilies. Double for a 9 x 13 inch casserole.