Pork Bbq Macaroni And Cheese Food

BBQ RIBS WITH KILLER MAC AND CHEESE

Steps:

• For the boil: Add the vinegar, paprika, salt, Worcestershire, cayenne, cumin, black pepper, onion and garlic to a large pot, then add the ribs and cover with water until just submerged. Turn the heat to high and bring to a boil. Reduce to a simmer and cook until the ribs are tender, but still on the bone, 45 minutes to 2 hours.
• For the sauce: Meanwhile, add olive oil to coat a medium pot and turn the heat to medium-high. When the oil is shimmering, add the onion and cook until it begins to soften, a few minutes. Then add the garlic, bell pepper and jalapeno. Cook until the vegetables soften, about 8 minutes. Add the tomatoes, ketchup, brown sugar, vinegar, hot sauce, molasses, black pepper, liquid smoke, lemon juice and 1 cup water and stir to combine. Raise the heat to high and bring to a boil. Reduce to a simmer and cook until it coats the back of a spoon, 30 minutes to 2 hours. Taste and season with salt and pepper as needed.
• Heat a grill or grill pan over high heat.
• Remove the ribs from the pot and place on the grill. Cook until browned and grill marks appear, about 10 minutes. Flip over and grill on the opposite side. Brush the tops liberally with BBQ sauce and cook until the alternate side has grill marks. Flip again and coat with sauce. Continue to brush with sauce and flip every few minutes, until the sauce begins to caramelize, and a deep crust is formed. Remove the ribs from the grill and slice ribs to serve.
• Drizzle a bit of olive oil in a large saucepan. Add the bacon and set the pan over medium heat; cook, stirring occasionally, until brown and crisp, 8 to 10 minutes. Remove from the pan and drain on paper towels. Do not discard the bacon fat: Reserve that deliciousness!
• Add the butter and onion to the pan with the bacon fat; season with salt and cook until the onion is soft and aromatic, 4 to 6 minutes. Add the flour and cook, stirring frequently, until the mixture looks like wet sand, about 3 minutes.
• Slowly whisk in the milk, mustard and a few shakes of Tabasco. Season with salt and bring to a boil, then reduce the heat to low. Simmer until the mixture is slightly thicker than heavy cream, 6 to 8 more minutes.
• Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook 1 minute less than the instructions on the package suggest. Taste it: It should be toothsome, with just a little nugget of hard pasta still in the center-this is al dente. Drain the pasta.
• Add the Cheddar, fontina and Parmesan to the milk mixture and whisk to combine. Taste and adjust the seasoning, if needed, adding a little more milk if the mixture seems too thick. Stir in the cooked bacon and pasta. The mixture should be very creamy and flavorful. Serve immediately. (If making ahead, transfer to a baking dish or ramekins, then reheat in a 375 degree oven.)

ONE-POT PULLED PORK MAC AND CHEESE

Steps:

• Combine the milk and macaroni in a medium saucepan. Bring to a boil over medium heat, stirring frequently to keep the macaroni from clumping, then cook, stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes.
• Remove the saucepan from the heat, add the Cheddar, mozzarella, cream cheese, butter, mustard, cayenne and 1 1/2 teaspoons salt and stir until smooth, thick and creamy. Stir in half the pulled pork. (The dish will thicken as it cools; thin it out with a little hot water if desired.) Spoon the remaining half of the pork over the mac and cheese and sprinkle with additional Cheddar and scallion.
• Serve hot with barbecue sauce or hot sauce if using.

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.

PULLED PORK MACARONI AND CHEESE

Steps:

• Cook the macaroni in boiling salted water following package directions. Drain and rinse in a colander.
• Heat the oven to 350 F (180 C). Butter a 2 1/2- to 3-quart baking dish.
• Meanwhile, heat butter in a saucepan over medium heat. Add the flour and continue cooking for 2 minutes, stirring or whisking constantly. Gradually add the milk, whisking to blend thoroughly. Cook, stirring, until thickened and smooth.
• Stir in the ground mustard, salt, and freshly ground black pepper. Add 2 cups of sharp cheddar cheese and cook, stirring, until melted.
• Combine the drained macaroni with the cheese sauce, blending well.
• Heat the pulled pork on the stovetop or in the microwave until hot (or as package directs if you use purchased).
• Spoon the macaroni and cheese mixture into the baking dish. Top with the pulled pork. Sprinkle the pulled pork with the remaining cheddar cheese.
• Bake for about 20 to 25 minutes, or until the casserole is hot and the cheese has melted.