- 9 oz Marzetti® Extra Heavy Mayonnaise
- 3 lbs Marzetti Frozen Pasta® Elbow Macaroni
- 3 cups Marzetti® Sweet & Bold Barbecue Sauce
- 4 sticks Unsalted butter
- 1/2 cup All-purpose flour
- 1 tbsp Salt
- 1/2 tsp Black pepper
- 1/2 tbsp Dried mustard
- 2 tbsp Worcestershire sauce
- 8 cups Milk
- 1 lb Cheddar cheese, shredded
- 1 lb American cheese, shredded
- 6 Onions, thinly sliced
- 24 slices White or wheat bread
- 36 slices Sharp cheddar cheese
- Salt and pepper, to taste
Combine 2-1/4 sticks of butter and Marzetti® Extra Heavy Mayonnaise in a bowl and stir until blended. Set aside.
In a large pot, melt 1 stick of butter over low heat. Stir in flour, salt, pepper, mustard, and Worcestershire sauce. Add milk gradually, stirring with wire whisk.
Cook over medium heat until mixture begins to boil, then cook 1 minute more or until slightly thickened. Add shredded cheeses to sauce. Stir until cheese melts. Add Marzetti Frozen Pasta® Elbow Macaroni and pepper. Transfer to 1/2 steam table pan. Cover dish with plastic wrap and chill until firm. Once firm, cut the macaroni and cheese into squares about the size of the bread slices.
Meanwhile, over medium heat, melt the remaining butter in a skillet. Add onions and cook until caramelized. Season with salt and pepper.
In a large pan, over low heat, combine Marzetti® Sweet & Bold Barbecue Sauce with pulled pork and cook until warmed through.
Spread one side of each bread slice with the butter-mayonnaise mixture. With the buttered side of the bread facing down, top bread with 1 slice of cheddar cheese, 1 macaroni and cheese square and another slice of cheddar cheese. Add pulled pork and caramelized onions and another slice of cheddar cheese. Complete with the remaining bread slices, buttered side up.
Over medium-low heat, cook the sandwiches in a large skillet until the cheese melts and the bread is golden, about 5 minutes per side.
Serves: 12 sandwiches