1/2 TBSP salt
1/2 LB. elbow macaroni
2 cups milk
8 TBS butter, divided
1/4 cup flour
2 cups smoked gouda, grated
2 cups sharp cheddar, grated
1 TBS Head Country Championship Seasoning, The Original
1 – 2 cups leftover pulled pork, cooked
1 cup panko breadcrumbs
Preheat oven to 375°F.
Salt boiling water. Add the macaroni and cook according to the directions on the package. Drain well.
In a separate oven safe, large pot or pan, melt 4 Tbsp. butter and add flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the milk and cook for a minute or two more, until thickened and smooth.
Remove pot from heat and add smoked gouda, cheddar and Head Country Championship Seasoning. Fold in cooked macaroni noodles and leftover pulled pork.
Top with 1 additional C. of sharp cheddar cheese. Melt the remaining 4 Tbsp. of butter, combine them with the panko bread crumbs and sprinkle on the top.
Bake for 30 to 35 minutes, or until the sauce is bubbly and the bread crumbs are browned.
Serve warm with Head Country Bar-B-Q Sauce. Enjoy!
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