This one is a crowd pleaser, and will make you come back for more! The mac & cheese is creamy and delicious and the pulled pork pairs perfectly on top! Its perfect for cozying up on the couch and watching movies or for sharing with friends.
Mac & cheese
-2 pounds noodle of choice
-5 tablespoons butter
-3 tablespoons all purpose flour
-12 oz can of evaporated milk
-1 cup chicken broth
-1 1/2 teaspoon kosher salt
-1 1/2 teaspoon pepper
-1 tablespoon mustard powder
-1 teaspoon paprika
- ½ teaspoon onion powder
-1 teaspoon garlic powder
- 4 cups mixed grated cheddar and Colby jack cheese + 1/4-1/2 cup for topping at the end
-2-4 slices American cheese or a 1/4 cup grated
-1/4 cup grated parmesan cheese
-1/4 cup cream or half and half
-1 cup reserved pasta water (will add to get desired thickness)
-¼ cup cream cheese
Mac & Cheese Instructions:
Start by bringing a pot of water to a boil to cook the pasta–follow the pasta instructions. Preheat the oven to 415 degrees.
When your pasta is cooked, before straining reserve a cup of the pasta water to use later. Set the pasta aside for later add a bit of butter to it to avoid sticking.
In a large oven safe pot melt 5 tablespoons of butter over medium heat, then add 3-4 tablespoons of flour slowly while whisking quickly to incorporate and avoid lumps.
Lower the heat and whisk in the evaporated milk, chicken broth, half and half, cream cheese, salt, pepper, mustard powder, onion powder, and garlic powder.
Raise the heat back up to medium and allow the sauce to simmer for 5-10 minutes it should thicken up (stir occasionally)
Turn the heat back down to the lowest setting, and whisk in the cheese a little at a time (you should get a thick, smooth cheese sauce) you can adjust the thickness of the cheese sauce with the pasta water that you saved if it is too thick for your liking, add a little at a time and mix till desired thickness.
Then add the cooked pasta and mix thoroughly, next top the mac and cheese with additional shredded cheese and place in the oven for 5-8 minutes or until the cheese is melted and slightly browned.
Can eat as is, or can top with the BBQ pulled pork and drizzle with BBQ sauce. Enjoy!
Pulled Pork:
-1 pork shoulder/butt
-BBQ sauce of choice
Dry rub:
-2 tablespoons kosher salt
-2 tablespoons black pepper
-½ tablespoon garlic powder
-½ tablespoon onion powder
- 1 tablespoon paprika
-½ tablespoon Aleppo pepper
-½ teaspoon cayenne pepper
Cooking liquid:
-3 cloves garlic minced
-½ cup brown sugar
-½ cup apple cider vinegar (or white will work)
-½ cup ketchup
-1 teaspoon soy sauce
-1 teaspoon ground mustard
-1 teaspoon paprika
-½ teaspoon kosher salt
-½ teaspoon black pepper
-1 cup water
Pulled pork instructions:
In a small bowl mix the dry rub ingredients together
Then cover the entire pork shoulder with the rub (it may not take all of the rub, you don't need to use it all)
In your pot (I like to use a Dutch oven) add all of the cooking liquid ingredients and mix.
Next add the pork shoulder into the Dutch oven with the cooking liquid, cover with a lid and cook on the lowest burner setting for 5-7 hours.
Check on it periodically, and if the liquid looks very low you can add some water.
Once the meat is finished cooking, shred it with two forks and place back into the juice. You can add your favorite BBQ sauce to it as well.
Comments