A yummy comfort food recipe with creamy macaroni and cheese and tender pulled pork.
Pour 1/3 cup water into the bottom of a slow cooker and place pork loin into the bottom. Cook on low for 6-7 hours-to desired tenderness.
After the 6-7 hours (when pork has cooked through), remove pork loin from the slow cooker and shred.
Cover shredded pork loin in the barbecue sauce. Mix well. Keep warm.
About 30 minutes before the pork loin is ready, make the macaroni and cheese.
Boil pasta according to package directions. Then, drain and set aside.
While the pasta cooks, make the cheese sauce.
In a medium sauce pan over medium to medium low heat, melt the butter.
Add the flour and whisk for about two minutes.
Add the dry mustard, salt, white pepper and smoked paprika. Whisk to blend.
Add the milk and whisk to blend and thicken for 7-9 minutes-without boiling.
When sauce has thickened, add one cup freshly grated cheese and stir to combine and melt the cheese.
Combine drained pasta and cheese sauce.
Place the barbecue pulled pork into a greased 9 x 13 baking dish. Spread out.
Top with the macaroni and cheese.
Sprinkle the other cup of grated cheese on top. Then, sprinkle Panko crumbs on the top of the cheese, if desired.
Place in the oven under the broiler-on high. Watch closely.
Remove from the oven when the cheese is melted and the Panko crumbs are very lightly toasted. Serve.