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Pulled Pork Mac and Cheese
Pulled Pork, Mac and Cheese and crusted with panko. Heaven!
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
5
hours
hrs
Course:
lunch, Main Course, Side Dish
Cuisine:
American, Caribbean, Dominican, Latin, Latin Fusion
Keyword:
dominican pernil, dominican pulled pork, latin pulled pork, mac and cheese, mac n cheese, pernil, pulled pork, pulled pork mac and cheese
Servings:
6
people
Ingredients
2
cups
leftover pulled pork
chopped
1/4
cup
unsalted butter
1/4
cup
all-purpose flour
1
cup
milk
(I use 2% organic)
2
cup
heavy cream
2
cup
shredded white cheddar
1/2
tsp
black pepper
1
tsp
dry mustard
1
lb
pasta
cooked
1/4
cup
panko
spray butter
Instructions
Preheat oven to 350º.
Start to cook pasta according to package directions, using minimum salt.
Chop up leftover pulled pork.
Drain and set aside to start making the cheese sauce.
In a large pot on medium high heat, add butter until melted.
Whisk in the flour and cook for about one minute.
Reduce heat to medium and add milk, heavy cream, dry mustard and pepper.
Whisk until it begins to bubble.
Reduce to low and add white cheddar. Stir until melted.
Add cooked pasta, stirring until combined. Remove from heat.
Place mac 'n cheese In an oven safe skillet, flatten it lightly.
Sprinkle chopped pulled pork over top.
Sprinkle panko evenly over top and spray with butter spray.
Bake for approximately 10 minutes at 350, you may broil for a few minutes if it's taking long to become golden on top.
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