Go Back
Print
Busy Girl Bites | BBQ Pork Mac and Cheese

Healthy Mac & Cheese with BBQ Pork

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 Time 15 minutes
Cook Time 30 minutes
Servings 6
Author Sam - Busy Girl Bites

Ingredients

Mac & Cheese

  • 16 oz macaroni pasta
  • 1 yellow onion (optional)
  • 4 cups cubed butternut squash
  • 1/2 cup milk
  • 1/2 cup shredded cheese (divided)
  • 1/2 cup broth of choice (as needed)

BBQ Pork

  • 1 bottle bbq sauce (I used Sweet Baby Rays)
  • 1 pork loin

Instructions

  1. 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.
  2. 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.
  3. 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

  1. 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!