Ingredients
- 1/4 cup plus 2 Tbsp. butter, divided
- 1 1/3 cups shredded Monterey Jack cheese, divided
- 1/4 cup flour
- 3 cups whole milk
- 1 egg, lightly beaten
- 1 cup BBQ sauce
- 2 tea. salt
- 1/4 tea. pepper
- 1 1/3 cups shredded smoked cheddar chee3se, divided
- 1/3 cup sliced green onion
- 1 (16 oz) pkg. penne pasta, cooked
- 2 cups smoked pulled pork
Preparation
Step 1
Preheat oven to 375 degrees. Grease a 9" springform pan with 2 Tbsp. butter. Sprinkle with 1/3 cup Monterey Jack. Set aside.
In a Dutch oven, melt remaining 1/4 cup butter over medium heat. Add flour, whisking to combine. Cook, whisking constantly, 1 minute. Add milk, whisking until smooth. Cook, stirring frequently, until thickened, approx. 5 minutes.
In a medium bowl, whisk egg. Gradually whisk in 1 cup hot milk mixture; whisk egg mixture into remaining milk mixture in pan. Stir in BBQ sauce, salt, pepper, remaining 1 cup Monterey Jack cheese, 1 cup cheddar cheese, and green onion. Remove from heat. Stir until cheese melts. Add cooked past and pork, stirring to combine. Spoon mixture into prepared pan.
Bake until top begins to brown, approx. 30 minutes. Top with remaining 1/3 cup cheddar cheese. Bake until cheese melts, approx., 5 minutes more.
Let cool 30 minutes. Remove from springform pan and cut into pie wedges.