Easy Mac Cheese Pork Chops Food

MACARONI AND CHEESE WITH PORK CHOPS

Steps:

• Preheat oven to 375°. Spray a 2 1⁄2-quart baking dish with nonstick cooking spray. Set aside. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion; cook, stirring occasionally, until lightly browned, 5 minutes. Remove from pan. Add remaining 1 tablespoon oil to pan. Sprinkle pork chops with 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper. Add pork chops to pan; cook until browned, approximately 3 minutes per side. Remove from pan. Set aside. Add butter to pan; melt over medium heat. Add flour; cook, whisking constantly, 1 minute. Whisk in milk, remaining 1⁄2 teaspoon salt, remaining 1⁄2 teaspoon pepper, sage, and rosemary. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium-low. Cook, whisking constantly, until thickened, 2 minutes. Remove from heat. Stir in mozzarella until melted. Stir in cooked pasta. Spoon into prepared dish. Top with pork chops, overlapping slightly; sprinkle with onion, bread crumbs, and Parmesan. Bake until pork chops are tender, approximately 25 minutes.

GRILLED MAC AND CHEESE WITH PULLED PORK

Steps:

• Put 6 tablespoons butter and the mayonnaise in the bowl of a stand mixer; beat with the paddle attachment until combined, scraping down the sides of the bowl as needed. Set aside.
• Spread the macaroni and cheese in an 8-inch-square baking dish to about 3/4 inch thick. Cover with plastic wrap and chill until firm, about 45 minutes. Cut the macaroni and cheese into squares that are slightly smaller than the bread slices.
• Meanwhile, melt the remaining 2 tablespoons butter in a skillet over medium heat. Add the onions and cook, stirring, until caramelized, about 20 minutes. Season with salt and pepper.
• Combine the barbecue sauce and pulled pork in a saucepan over low heat and cook until warmed through, about 5 minutes.
• Generously spread the butter-mayonnaise mixture on one side of each bread slice. Flip over half of the bread slices; layer 1 slice of cheddar, 1 macaroni-and-cheese square and another slice of cheddar on each. Top each with one-quarter of the pulled pork and caramelized onions and another slice of cheddar. Top with the remaining bread slices, buttered-side up.
• Heat a large skillet or griddle over medium-low heat. Working in batches, cook the sandwiches until the cheese melts and the bread is golden, about 5 minutes per side.

SMOKEHOUSE PORK CHOPS WITH MAC AND CHEESE

Steps:

• For the mac and cheese: Bring the chicken stock and 12 cups water to a boil in a pasta pot over high heat. Add the macaroni and 1 tablespoon salt. Cook until al dente, following package instructions. Drain and set aside.
• Melt the butter in a saucepan over medium heat and add 1 cup of the heavy cream. Whisk together the flour and remaining 1/2 cup heavy cream in a small bowl until free of lumps. When you start to see tendrils of steam rising from the warming cream, whisk in the flour-cream mixture. Cook, whisking gently, until the sauce has returned to the consistency of heavy cream, 3 to 4 minutes.
• Turn the heat to low and begin mixing handfuls of cheese into the sauce. Stir in the nutmeg, mustard and 1/2 teaspoon salt. Cook until all the cheese has melted and the sauce is creamy. Fold in the bacon or lobster if using. Taste and adjust the seasoning as needed. Remove the sauce from the heat.
• In a large serving bowl, combine the pasta and half of the cheese sauce, stirring to coat the pasta evenly. Stir in the remaining sauce.
• For the pork chops: In a bowl, mix together the chipotles, brown sugar, Worcestershire, liquid smoke, ginger, onion powder, garlic, 2 tablespoons sea salt and 2 tablespoons black pepper. Pour half the mixture into a large bowl; add the pork chops, turning to coat in the marinade. Let sit at room temperature for at least 10 minutes, turning occasionally, or for maximum flavor, cover and refrigerate for 30 minutes to 1 hour. Refrigerate and reserve the remaining marinade.
• Preheat a cast-iron skillet over high heat. Remove the pork chops from the marinade, shaking off any excess; discard the marinade. Lightly oil the skillet, then immediately add the chops. Cook, using the rosemary sprigs to baste with the reserved marinade, until the meat is well-browned and crisp on the outside and no longer pink inside, 8 to 10 minutes per side -- a meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F.
• Pour the remaining reserved marinade into a saucepan and bring to a boil over medium heat. Reduce to a simmer and cook, stirring constantly, until slightly thickened, about 5 minutes.
• Serve the chops with the sauce and the mac and cheese.

PORK AND MACARONI CASSEROLE

Steps:

• Preheat oven to 350-degrees F.
• Prepare macaroni according to package directions, drain, put macaroni in bowl.
• In skillet, melt margarine.
• Add onion, green pepper, mushrooms and celery.
• Cook until vegetables are tender (10 minutes).
• Add pork and black olives.
• Remove from heat.
• Add pork/vegetable mixture to macaroni.
• Mix milk, eggs and cheese together in measuring cup or bowl.
• Add to macaroni/vegetable mixture.
• Pour mixture into 3-quart casserole.
• Sprinkle casserole with paprika.
• Bake for 30-45 minutes.

EASY CHEESY PORK CHOPS!

Steps:

• Using an electric frying pan, brown pork chops in olive oil.
• Remove from pan.
• Lower heat and add can of cheese soup, then fill can with milk and add.
• Stir with whisk until smooth.
• Add pork chops, potatoes and onion.
• Bring temperature up to simmer.
• Simmer covered for 30 minutes, stirring occasionally.
• Serve in a casserole dish.
• (Very rich & delicious!).