Pulled Pork Mac and Cheese

Is there anything more wonderful than discovering that two of your favorite foods combine to make an even more epic and delicious dish? Enter my creamy fav, mac and cheese, and the BBQ goodness of pulled pork. Separate, these are perfection- together? Sublime!

Ingredients:

8 ounces macaroni

1 bunch scallions, chopped

2 ounces barbecue sauce

1/4 cup ketchup

1/2 pound pulled pork (I cook a big batch and freeze it for my use in other recipes)

1 teaspoon granulated garlic

2 ounces shredded cheddar-jack blend

1 1/4 cup milk

1 tablespoon flour

1 tablespoon butter

Olive oil

kosher salt, ground pepper

Method:

Bring a medium saucepan of salted water to a boil. Add pasta and cook, stirring to prevent sticking, until al dente. Drain pasta and set aside; cover to keep warm.

In a small bowl, stir to combine barbecue sauce and 1⁄4 cup ketchup.

In a separate small bowl, add pork; use two forks to pull and shred into smaller pieces.

Heat 1 tablespoon oil in a medium ovenproof skillet over medium-high heat. Add pork and all but 2 tablespoons of the scallions. Cook, stirring, until browned in spots. Add granulated garlic, 1⁄4 cup of the barbecue- ketchup mixture, and 2 tablespoons vinegar; cook, stirring, until heated through. Season with salt and pepper. Transfer to a bowl.

Preheat broiler. Melt 1 tablespoon butter in same skillet over medium-high. Sprinkle 1 tablespoon flour into skillet; cook, whisking, until just golden, about 1 minute. Slowly add the milk; cook, whisking, until sauce is smooth and thickened. Remove from heat, then add cheese and stir until melted. Season with salt and pepper.

Add pasta to skillet with cheese sauce; stir to coat. Spoon pork over top. Broil on top oven rack until pork is caramelized in spots. Drizzle the remaining barbecue-ketchup mixture all over pork.

Serve pork mac and cheese with remaining scallions sprinkled over top. Enjoy!

Comments

Leftover Cranberry Sauce Cookies

Like many of you, I made an entire Thanksgiving Day feast for only my husband and I. As such, I have an inordinate amount of leftovers. Expect my blog to largely star ways to dress up leftovers, because I have freezer meals of Thanksgiving day to last a lifetime. In this recipe, I was looking for a way to use up cranberry sauce and leftover walnuts from my apple crisp. Cranberry sauce drop cookies seemed the perfect thing to make; enjoy it with a cup of hot cocoa. I plan on gifting some to my parents; a way to break bread near the holiday without breaking protocols. Enjoy! Ingredients: 3 3/4 cup all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 2 sticks of butter, softened 1 1/2 cups sugar 3 eggs 1 cup cranberry sauce 1 teaspoon vanilla 1/2 cup chopped nuts Method: Preheat oven to 350 degrees F. Set aside a rimmed baking tray. Whisk together all of the dry ingredients in a medium bowl; set aside. With ...

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients: 3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl. Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garl...

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar. My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together. I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 ...

Watership Down Kitchen

Search This Blog