Skip to main content

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

Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Copycat Star Crunch

I really love Little Debbie snacks but I very rarely have them. I don’t like eating things that are full of unpronounceable ingredients and preservatives. Plus, I greatly prefer to make things myself. My favorites have to be Oatmeal Creme Pies and Star Crunch. I am still looking for a perfect Oatmeal Creme Pie copycat recipe, but this recipe for Star Crunch is absolutely perfect. These cookies are a fantastic combination of caramel, chocolate, and crunchy crisped rice cereal. They keep in a sealed container for a week, or in the fridge for a month. Next time you crave  Little Debbie Star Crunch, try your hand at making your own! Ingredients: Recipe Credit: Adapted from Stella Parks 1/2 cup water 1 cup sugar 1/4 teaspoon salt 1 1/4 cup heavy cream 1 tablespoon vanilla paste 3 ounces of milk chocolate chips (use a chocolate for baking; some versions of “eating” chocolate contain too much fat. When your combine this chocolate and the caramel together, the

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 sticks of