Time: 20 min.
Complexity: easily
Servings: 6

Add pulled pork to pasta with melting cheddar and mozzarella for a more substantial and satisfying meal. It's a great way to use up leftover meat from last night's dinner. Top the mac 'n' cheese with barbecue sauce or hot sauce, if desired.

Ingredients:

• 4 cups whole milk
• 340 g of pasta (about 3 cups)
• 220 g of grated soft cheddar (about 3 cups), + extra for sprinkling
• 90 g semi-skimmed mozzarella, grated (about 1 cup)
• 90 g cream cheese, cut into small pieces
• 3 tablespoons unsalted butter, cut into small pieces
• 1 teaspoon Dijon mustard
• A large pinch of cayenne pepper
• 1 cup leftovers stewed pork, heat it up
• 3 green onions, thinly sliced, plus extra for sprinkling
• Barbecue sauce or hot sauce for serving, optional

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pasta, pork, cream cheese, milk, mozzarella cheese, cheddar cheese, green onions, barbecue sauce, ground cayenne pepper

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Preparation:

Step 1
• Combine the milk and pasta in a medium saucepan. Bring to a simmer over medium heat, stirring frequently to prevent the pasta from sticking, and cook, stirring frequently, until the pasta is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes.
Step 2
• Remove the pan from the heat, add the cheddar, mozzarella, cream cheese, butter, mustard, cayenne pepper, and 1.5 teaspoons of salt, and stir until smooth, thick, and creamy. Add half of the pulled pork. The dish will thicken as it cools; thin it with a little hot water, if desired. Arrange the remaining pork half on top of the macaroni and cheese and sprinkle with cheddar and green onions.
Step 3
• Serve mac and cheese with pulled pork barbecue sauce or hot sauce.

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