Pot Roast Mac’n’Cheese

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Stir pasta into cheese sauce; sauce will continue to thicken slightly. Serve immediately, topped with warm pot roast, kettle chip crumble, and chives!