Recipe by Tastes of Lizzy T
- 3 cups uncooked elbow macaroni
- 6 tablespoons butter divided
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 cups milk
- 8 ounces Velveeta cheese (cubed)
- 1 1/3 cups cottage cheese
- 2/3 cup sour cream
- 2 cups shredded sharp cheddar cheese (divided)
- 4 cups pulled pork
- 1 1/4 cups barbecue sauce
Preheat the oven to 350 degrees. Cook macaroni according to package directions. Drain the macaroni and place it in a greased 9×13 baking pan (or one slightly larger).
In a medium saucepan, melt 4 tablespoons butter. Add in the flour, salt, and sugar, then stir until smooth.
Gradually add in the milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until the mixture has thickened. Reduce the heat to low.
Stir in the Velveeta cheese until melted. Stir in cottage cheese, sour cream, and 1 cup cheddar cheese until melted.
Pour the cheese mixture over macaroni.
In a medium bowl, mix together the pulled pork and barbecue sauce. Spoon the pulled pork evenly over the macaroni and cheese.
Sprinkle with the remaining cheddar cheese.
Bake, covered, for 20 minutes, then uncover and bake an additional 20 minutes or until heated through.
Sprinkle the top with french fried onions or freshly snipped parsley if desired.