sweet heat pork with five cheese macaroni & cheese
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!
prep time
15 Min
cook time
45 Min
method
Bake
yield
4 serving(s)
Ingredients
- 1 ounce finely shredded parmesan cheese
- 1/3 cup panko bread crumbs
- 1 tablespoon butter, melted
- 8 ounces macaroni
- 2 tablespoons butter
- 1 teaspoon minced garlic
- 3 tablespoons all-purpose flour
- 1 cup milk
- 8 ounces sharp white cheddar cheese, shredded
- 3 ounces fontina cheese, shredded
- 4 ounces bleu cheese, crumbled
- 4 ounces cream cheese, softened
- 1/4 teaspoon ground nutmeg
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 3 ounces grape tomatoes, diced
- 2 tablespoons minced fresh chives
- 12 ounces store bought prepared sauceless pulled pork
- 1/4 cup ketchup
- 1/4 teaspoon garlic powder
- 1/2 teaspoon ancho chili powder
- 1/2 teaspoon ground cumin
- 2 tablespoons hot sauce
- 6 tablespoons agave nectar
- - garnish: additional crumbled bleu cheese
How To Make sweet heat pork with five cheese macaroni & cheese
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Step 1Preheat oven to 400 degrees. Spray an 8” x 8” x 2” baking dish with non-stick cooking spray; set aside.
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Step 2In a small bowl, combine the parmesan cheese and panko, toss to combine. Add in the melted butter, mix to fully incorporate; set aside.
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Step 3Bring 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.
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Step 4Melt 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.
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Step 5Transfer 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.
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Step 6After 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.
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Step 7To 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.
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Step 8Note: 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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