Pulled Pork Mac And Cheese With Mushrooms Food

PULLED PORK MAC AND CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium sized bowl, mix the barbecue sauce and pulled pork together until all of the pork is coated in sauce. Set aside.
• Set a large pot of salted water to boil, then add pasta to boil. Cook to package directions for al dente.
• While pasta is boiling, in a medium-sized saucepan over medium heat, melt butter then whisk in flour to create a roux. Cook the mixture for one minute, then slowly add the milk to the roux, whisking vigorously, until the milk is completely added and the mixture is smooth. Allow to cook for 3-4 minutes, whisking occasionally, until the sauce is thickened slightly, being able to coat the back of a spoon.
• Take the pan off the heat, then add spices and cheese by the handful, keeping 1/3 of the cheese for later, mix well until all the cheese is melted.
• When pasta is ready, add it to a large mixing bowl and pour cheese sauce over it. Stir well to coat all the pasta in the cheese sauce, then put mixture into an oven safe 9x13 dish. Sprinkle the reserved cheese over the top of the dish. Add pulled pork and use a spoon to mix and swirl the pulled pork into the mac and cheese.
• Bake in the preheated oven for 15 minutes, then turn the oven to a low broil and broil for 5 minutes to ensure browned, crispy bits of cheese and pork.
• Let cool for about 5 minutes, then serve.

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.

PULLED PORK MAC AND CHEESE

Steps:

• Preheat oven to 350°F. Coat a 13- x 9-inch baking dish with cooking spray; place on a baking sheet lined with aluminum foil, and set aside. Fill a large pot with salted water, and bring to a boil over high. Add pasta, and cook according to package directions. Drain.
• While pasta cooks, melt 6 tablespoons of the butter in a large saucepan over medium. Add onion; cook, stirring often, until just tender, about 5 minutes. Stir in flour; cook, stirring constantly, until onion is coated in flour, about 1 minute. Gradually whisk in milk, mustard, garlic powder, and black pepper; cook, stirring constantly, until mixture thickens slightly, about 10 minutes. Remove from heat. Gradually stir in Cheddar and Colby-Jack cheeses in ¾-cup increments until melted and smooth, about 2 minutes.
• Stir pork and drained pasta into cheese mixture in saucepan. Spoon into prepared baking dish. Microwave remaining 2 tablespoons butter in a small microwavable bowl on HIGH until melted, about 30 seconds. Stir in panko until combined. Sprinkle evenly over pasta mixture in baking dish.
• Bake in preheated oven until browned and bubbly, about 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle with scallions. Spoon evenly onto serving plates; drizzle with barbecue sauce, and serve.

BARBECUE PULLED PORK MAC AND CHEESE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix pulled pork and barbecue sauce. Spoon evenly in baking dish.
• In 4-quart saucepan, cook and drain macaroni as directed on package, using minimum cook time.
• In same saucepan, melt 4 tablespoons butter over medium heat. Beat in flour, salt, garlic powder and pepper with whisk until thickened. Cook 1 minute longer. Beat in milk. Heat to boiling over high heat, stirring frequently; boil and stir 1 minute. Remove from heat. Stir in 3 cups of the cheese until melted. Stir in macaroni; pour into baking dish over pork layer. Sprinkle remaining 1 cup cheese on top.
• In small bowl, mix bread crumbs and melted butter; stir until combined. Sprinkle over macaroni mixture.
• Bake 36 to 38 minutes or until mixture is bubbly (at least 165°F in center) and bread crumbs are browned.

PULLED PORK MAC AND CHEESE WITH MUSHROOMS

Steps:

• Season all sides of pork with salt and pepper. Place in slow cooker with root beer and barbecue sauce. Cover and cook on low for 6 to 8 hours. Remove pork from slow cooker to drain liquid. Place back in slow cooker and, using a fork or tongs, shred pork and remove excess fat. Add more barbecue sauce if you wish. Cover and return to low.
• Place chopped mushrooms on a large baking sheet and drizzle with olive oil. Roast mushrooms in a 400°F oven for 15 to 20 minutes, flipping halfway through. Set aside.
• In a large pot, cook pasta until al dente. Set aside.
• In a large pot combine milk, onion, garlic, and Italian herbs; bring to a simmer for 10 minutes, allowing for flavours to steep. Pour through a strainer and return to pot.
• In another large saucepan, melt butter and whisk in flour to make a roux. Slowly begin to whisk in seasoned milk; this will make a paste. Continue whisking until all milk has been added. Whisk over medium-low heat until sauce thickens, about 5 minutes. Add mustard, salt and pepper.
• Transfer cooked pasta to a large casserole dish. Mix in roasted mushrooms, cheese and sauce. Top with approximately 3 cups of pulled pork (the rest can be reserved).
• Bake at 350°F (175°C) until cheese is completely melted, approximately 15 to 20 minutes. Remove from oven and allow to rest for 5 to 10 minutes before serving. Sprinkle with chopped cilantro.

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.