Pulled Pork Mac and Cheese

Thu, 8 February 2018

SERVES 6

Ingredients:

• 1 TBSP VEGETABLE OIL

• 450 G MACARONI

• 180 G BUTTER

• 250 G PLAIN FLOUR

• 950 ML MILK

• 400 G GRUYÈRE, GRATED

• 200 G CHEDDAR, GRATED

• ½ TSP GROUND NUTMEG

• 400 G PULLED PORK (SEE P. 211)

• 125 G BREADCRUMBS

• SALT AND PEPPER TO SEASON

 

Method:

1.      Preheat your oven to 190°C.Into a large pot of boiling water, add a little vegetable oil (to stop the pasta sticking together), then add the macaroni and cook according to the directions on the package (normally it’s around 6–8 minutes). When cooked, drain well and set aside.

2.       In a pot, melt 150 g of butter and add the flour. Cook this mixture over a low heat for about 2 minutes, stirring the mixture with a whisk.

3.       As you’re whisking, add the milk and whisk for another couple of minutes until the consistency is thick and smooth.

4.       Take this pot off the heat and add both the Gruyère and Cheddar cheeses, nutmeg, and add salt and pepper to season. Pour in the cooked macaroni and the pulled pork, and stir the mixture well. Then layer the mixture into a casserole dish.

5.      To top the dish off, melt the remaining 30 g of butter and add in the breadcrumbs, and sprinkle them on top of the macaroni.

6.      Pop the casserole dish into the oven and cook for about 30–35 minutes until the sauce is bubbling and the breadcrumbs on the top are nice and brown. To serve, add a little sprinkle of cheese.