Shredded barbecue pork served over creamy, cheesy, mac and cheese, made lighter and healthier by butternut squash in the cheese sauce. Great to make ahead and freeze - meal prep instructions included!
Prep Time15minutes
Cook Time30minutes
Servings6
AuthorSam - Busy Girl Bites
Ingredients
Mac & Cheese
16ozmacaroni pasta
1yellow onion(optional)
4cupscubed butternut squash
1/2cupmilk
1/2cupshredded cheese(divided)
1/2cupbroth of choice(as needed)
BBQ Pork
1bottle bbq sauce(I used Sweet Baby Rays)
1pork loin
Instructions
Sprinkle the pork with salt and pepper. Place the pork and 1/2 bottle of sauce in the crock pot. Cook on low for 6-8 hours or until the pork is tender. Shred and refrigerate overnight then freeze until ready for use.
Preheat oven to 400°F. Sprinkle squash with salt, pepper, and olive oil. Roast 20-30 minutes or until tender, flipping halfway through. Cook pasta according to package directions; set aside.
Place squash, milk, 1/4 cup of cheese, onion, salt, and pepper in a blender. Puree until smooth. If the consistency is too thick, slowly add broth to thin. Pour the sauce over the pasta. Refrigerate overnight then freeze until ready for use.
To Serve
Thaw pork and pasta overnight. Place mac in bowl, sprinkle with extra shredded cheese. Top with shredded pork and a drizzle of bbq sauce. Enjoy!