Ingredients with Measurements:
- 1 lb. elbow macaroni
- 1 lb. pulled pork
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp. garlic powder
- 1 tsp. onion powder
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Colander
- Dutch oven or large oven-safe pot
- Whisk
- Wooden spoon
- Oven
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook elbow macaroni according to package instructions. Drain and set aside.
3. In a Dutch oven or large oven-safe pot, melt butter over medium heat.
4. Whisk in flour and cook for 1-2 minutes until mixture turns golden brown.
5. Gradually whisk in milk until mixture is smooth.
6. Add garlic powder, onion powder, salt, and pepper. Stir to combine.
7. Add shredded cheddar cheese, shredded mozzarella cheese, and grated Parmesan cheese. Stir until cheese is melted and sauce is smooth.
8. Add cooked elbow macaroni and pulled pork to the cheese sauce. Stir until everything is evenly coated.
9. Transfer the pot to the preheated oven and bake for 20-25 minutes until the top is golden brown and bubbly.
10. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 650
- Fat: 36g
- Carbohydrates: 49g
- Protein: 32g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of shredded cheese instead of cheddar and mozzarella.
- You can use any type of meat instead of pulled pork.
Variations:
- You can add diced tomatoes, green chilies, or jalapeños for a spicy twist.
- You can add cooked bacon or ham for extra flavor.
- You can use a different type of sauce, such as Alfredo or marinara, instead of cheese sauce.
Tips and tricks:
- Make sure to cook the elbow macaroni until it is al dente, or slightly firm, so that it doesn't become mushy in the oven.
- You can make the cheese sauce ahead of time and store it in the fridge for up to 3 days.
- To reheat leftovers, cover the pot with foil and bake in the oven at 350°F for 15-20 minutes.
Storage instructions:
- Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- To reheat leftovers, cover the pot with foil and bake in the oven at 350°F for 15-20 minutes.
Presentation ideas:
- Serve the pulled pork mac and cheese in individual bowls or on a large platter.
- Garnish with chopped parsley or green onions for a pop of color.
Garnishes:
- Chopped parsley
- Green onions
Pairings:
- Serve with a side salad or steamed vegetables for a balanced meal.
- Pair with a glass of red wine or a cold beer.
Suggested side dishes:
- Side salad
- Steamed vegetables
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk until it reaches the desired consistency.
- If the top of the mac and cheese is not golden brown, broil for a few minutes until it is crispy.
Food safety advice:
- Make sure to cook the pulled pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Mac and cheese is a classic American comfort food that dates back to the 18th century.
Flavor profiles:
- Creamy, cheesy, savory, and slightly sweet.
Serving suggestions:
- Serve hot and enjoy as a main dish or side dish.
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