Sweet Heat Pork with Five Cheese Macaroni & Cheese

Debbie Reid

By
@Sirbarney

A dressed up macaroni and cheese dish, but easy to prepare. There is some left over macaroni and cheese after cutting the 4 servings, but it is great for lunch the next day!


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Comments:

Serves:

4

Prep:

15 Min

Cook:

45 Min

Method:

Bake

Ingredients

1 oz
finely shredded parmesan cheese
1/3 c
panko bread crumbs
1 Tbsp
butter, melted
8 oz
macaroni
2 Tbsp
butter
1 tsp
minced garlic
3 Tbsp
all-purpose flour
1 c
milk
8 oz
sharp white cheddar cheese, shredded
3 oz
fontina cheese, shredded
4 oz
bleu cheese, crumbled
4 oz
cream cheese, softened
1/4 tsp
ground nutmeg
1 tsp
kosher salt, divided
1/2 tsp
freshly ground black pepper, divided
3 oz
grape tomatoes, diced
2 Tbsp
minced fresh chives
12 oz
store bought prepared sauceless pulled pork
1/4 c
ketchup
1/4 tsp
garlic powder
1/2 tsp
ancho chili powder
1/2 tsp
ground cumin
2 Tbsp
hot sauce
6 Tbsp
agave nectar
garnish: additional crumbled bleu cheese

Directions Step-By-Step

1
Preheat oven to 400 degrees. Spray an 8” x 8” x 2” baking dish with non-stick cooking spray; set aside.
2
In a small bowl, combine the parmesan cheese and panko, toss to combine. Add in the melted butter, mix to fully incorporate; set aside.
3
Bring 2 - 3 quarts of water to a rolling boil over high heat, add in the pasta and salt to taste, and cook according to package directions just shy of al dente, drain; set aside.
4
Melt butter in a large saucepan over medium heat. Add in the minced garlic, cook for 1 minute. Add in the flour, cook for 1 minute, stirring constantly. Add in the milk, lower heat to medium-low and cook until thickened, approximately 3 - 4 minutes, stirring constantly. Add in the cheddar, fontina, bleu and cream cheeses, stir until all the cheeses have melted into sauce. Add in the nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper, mix to fully combine. Add in the reserved pasta, tomatoes, and chives, mix to fully combine.
5
Transfer to the prepared baking dish, top evenly with the parmesan/panko mixture. Place in preheated oven and bake until bubbly and topping is golden brown, approximately 25 minutes. Remove from oven, cool for 5 minutes.
6
After macaroni and cheese has cooked, heat pork according to package directions. Combine in a medium bowl the ketchup, garlic powder, chili powder, cumin, hot sauce, agave nectar, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add in the heated pork, mix to combine.
7
To serve: After macaroni and cheese has cooled for 5 minutes, use a 3-inch cookie or biscuit cutter to cut 4 circles of macaroni and cheese (see note below). Place each serving of macaroni and cheese onto serving plate, top evenly with the pork, and garnish with bleu cheese crumbles.
8
Note: To easily remove the macaroni and cheese circles from the baking dish, use a 3-inch cookie or biscuit cutter, leave the cutter around the mac and cheese, carefully use a small spatula to remove the cutter and mac and cheese from the pan, place onto serving platter, then remove the cutter. Continue this process for all 4 servings.

About this Recipe

Course/Dish: Pasta, Pork
Main Ingredient: Pork
Regional Style: American
Hashtags: #cheese, #macaroni