- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 2 cups heavy cream
- 2 cups shredded white cheddar
- salt & pepper
- 1 box pasta (you can use elbow or small shells)
- 1 small pork shoulder
- 1 tsp vegetable oil
- Southern City Flavors Bacon & Whiskey BBQ Sauce
In a slow cooker, pour 1 tsp vegetable oil and pork shoulder. Pour 1/2 jar of BBQ sauce over top. Cook on high until pork can be easily shred with a fork (typically 5 - 6 hours depending on pork size). Once shredded, more bbq sauce can be added if desired.
Bring a pot of water to boil. Cook pasta according to packaging.
Melt butter in sauce pan over medium heat. Stir in flour until it becomes smooth. Slowly pour in milk stirring until smooth & bubbly. Add in a pinch of salt & pepper to taste. Stir in cheese until melted fully. Stir/fold in pasta until fully coated.
Place mac & cheese in a casserole or baking dish.
Top with shredded bbq pork.
*Optional: top with bread crumbs, cheese crisp crumbs or jalapenos.