This BBQ Pork Mac and Cheese is made in ONE pot with minimal ingredients required. It's ultra cheesy, saucy, and super rich -- all the essentials for a good stove-top mac 'n cheese!
ROUX: Melt butter in a large pot over medium heat. Once melted, whisk in the flour and cook, stirring constantly for 1-2 minutes or until completely smooth. Whisk in all the seasonings (including optional ones, if using). Additionally season with salt & pepper. (I add 3/4 tsp fine sea salt and 1/2 tsp pepper, but add to personal preference.) While whisking constantly, very slowly add in the 1-1/2 cups of milk. Whisk until mixture is fairly thick, 1-2 minutes. Again, while whisking constantly, add in the chicken stock. Bring to a boil.
PASTA: Once boiling, add in the uncooked rotini pasta. Stir to combine. Lower the heat to medium low (should be bubbling gently at the edges and center when not stirring). Stir frequently, making sure to scrape the bottom, for about 8-12 minutes (Note 1) or until pasta is al dente (still firm to the bite) and the sauce has thickened nicely. Don't be concerned if it's too saucy; it continues to thicken, especially when we add the cheese!
BRISKET: Meanwhile, prepare the bbq beef or pork according to package directions to warm through in the microwave. Microwave for the least amount of time indicated on package. Remove any obvious chunks of fat/gristle and break apart large sections of pork with a fork.
CHEESE: Once pasta is al dente, remove the pot from the heat and let stand for 1 minute. Stir in the Cheddar and Gouda cheeses. Stir gently until cheeses are fully incorporated and the pasta is nice and tender. Very gently stir in the pork or beef and then adjust seasonings to personal taste preference. Serve and enjoy immediately!
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Notes
Note 1: Pull the dish off the stovetop as soon as the pasta is cooked al dente. Al dente means there is still a good bite to the pasta -- it shouldn't be mushy! The pasta will continue to cook and absorb a lot of liquid off the stove as we stir in the cheese. It's better to take the pot off the stove a little early than too late (under-cooked pasta is easy to fix; mushy pasta can't be saved). If it does end up too thick, add a splash more milk to thin. If it isn't thick enough (or noodles aren't firming up), add it back to the stovetop over LOW heat for 1-2 more minutes.Nutritional information may vary, depending on the brand of BBQ meat used.