Pulled Pork Macaroni and Cheese
Pulled Pork Macaroni and Cheese. With a Crispy Bacon and Herb Topping. This remarkably flavorful mac and cheese is simply a must-try, die-for, holy holy good recipe.
Ingredients
- 8 oz elbow pasta uncooked
- 2 Tbs unsalted butter
- 2 Tbs all-purpose flour
- 1-1/2 cup milk
- 1/2 cup beer
- 1 Tbs Dijon mustard
- 1 tsp kosher salt
- 2 cups shredded sharp cheese
- 2 cups leftover pulled pork drained well of fat and juices
- 1/4 cup pickled jalapeno slices
- 5 strips bacon cooked and crumbled
- 1/3 cup Italian-seasoned panko breadcrumbs
- 1/2 Tbs olive oil
- 2 tsp chopped chives
- 2 tsp chopped parsley
- 1/4 cup barbecue sauce
Instructions
- Heat oven to 350F.
- Bring a pot of water to a boil and cook the pasta to al dente according to the package directions.
- While pasta is cooking, heat the butter and flour in a medium saucepan and whisk until smooth. Simmer 1 minutes to make a roux. Slowly whisk in the milk and beer. Heat, stirring constantly, until very warm but not to a simmer.. Remove from the heat, and add the dijon, salt, pepper, and cheese. Stir regularly until cheese is mostly melted.
- In a small bowl, combine the bacon, panko breadcrumbs, olive oil, chives, and parsley.
- Drain the cooked pasta and add to the cheese sauce. Add the pork and pour into a 13x9 bake dish. Top with the jalapeno slices, then the panko-bacon topping.
- Put the barbecue sauce into a sandwich baggie. Snip off a corner, and pipe the sauce over the mac and cheese. Put in the oven and bake 20 minutes until bubbly around the edges. Yields: 6 servings.