Pot Roast Mac’n’Cheese
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
Ingredients
Scale
- 16 ounces whole-grain or part whole-grain pasta
- 8 ounces cooked pot roast, shredded
- 12 ounces evaporated milk
- 4 ounces sharp cheddar, shredded
- 4 ounces Monterey Jack, shredded
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 3 ounces kettle chips, crushed
- Chives, chopped
Instructions
- Boil a large pot of salted water and cook pasta. Remove pasta from heat just a little bit before it’s done to your liking and drain. Set aside in the colander.
- Meanwhile, heat the pot roast in a large skillet. You can either warm it with its sauce, or you can crisp it up a bit and add a little sauce later.
- In the pasta pot, heat evaporated milk over medium low. Add cheese a handful at a time until it’s all melted. Stir for 30 seconds or so until a smooth sauce forms. Remove from heat.
- Stir pasta into cheese sauce; sauce will continue to thicken slightly. Serve immediately, topped with warm pot roast, kettle chip crumble, and chives!
Find it online: https://www.bearandbugeats.com/30-minute-pot-roast-macncheese/