BBQ Pulled Pork Mac and Cheese Crunchwrap Bake

• 12 oz elbow macaroni
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 cups BBQ pulled pork (store-bought or homemade)
• 1 cup crushed tortilla chips
• 2 cups milk
• 1/4 cup butter
• 2 tbsp all-purpose flour
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup chopped green onions
• 1/4 cup barbecue sauce

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook macaroni according to package instructions; drain.
3. 3 In a saucepan, melt butter over medium heat. Whisk in flour, then slowly add milk, stirring constantly until thickened.
4. 4 Remove from heat and stir in 1 1/2 cups cheddar and Monterey Jack cheeses until melted.
5. 5 Combine macaroni, cheese sauce, and pulled pork in a large bowl.
6. 6 Spread mixture into a greased 9x13 inch baking dish.
7. 7 Top with remaining cheese, crushed tortilla chips, and drizzle with barbecue sauce.
8. 8 Bake for 25-30 minutes, until bubbly and golden brown.
9. 9 Garnish with green onions before serving.

Equipment

• 9x13 inch baking dish
• Medium saucepan
• Whisk
• Baking sheet (optional, for broiling)

Variations

• Add jalapeños for a spicy kick.
• Substitute pulled chicken for a lighter option.

Substitutions

• Use milk alternatives for a dairy-free version.
• Substitute corn chips for tortilla chips for a different texture.

Pairings

• Coleslaw
• Garlic bread

Nutrition

Tips

• For extra crispiness, broil for 1-2 minutes at the end, watching closely to avoid burning.
• Make ahead and refrigerate overnight before baking, adding an extra 10 minutes to the cook time.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered at 350°F for 30-40 minutes.

Serving Suggestions

• Pair with a crisp coleslaw for a refreshing contrast.
• Serve with garlic bread for extra indulgence.

FAQ