Servings: 4
Total Time: 40mins



16 ounces elbow pasta
5 tbsp butter
5 tbsp flour
½ tsp salt
4 cups whole milk
6 cups smoked Cheddar cheese (shredded and divided)
2 cups store-bought smoky BBQ sauce
14 ounces canned pork

Preheat the main oven to 350 degrees F.
Cook the elbow pasta according to the package directions.
Drain the pasta and set it to one side.
In a large frying pan over moderate heat, melt the butter.
Whisk in the flour and salt, and cook for 60 seconds while stirring.
A little at a time, whisk in the milk until silky smooth.
Turn the heat up to moderate to high, and while stirring, continuously cook until the liquid starts to thicken and reaches a low boil.
Reduce the heat to low, and fold in 5 cups of shredded cheese, stirring until melted.
Add the cooked pasta, BBQ sauce, and canned meat, stirring well to combine.
Transfer the mixture to a large casserole dish.
Scatter the remaining cheese over the top and bake in the oven for 15 minutes, until hot and bubbling.

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