Pulled Pork Mac and Cheese
The Dish Archive: Pulled Pork Mac and Cheese
What's better than having a hearty, easy-to-make meal after a day on the slopes? The Black Diamond Restaurant on Wachusett Mountain is cooking up a real, stick to your ribs kind of meal.
The Dish: Pulled pork mac and cheese (serves four)
The Place: Black Diamond Restaurant, Wachusett Mountain
The Chef: Anthony Celli
-- 1# pulled pork
-- 2 cups BBQ sauce
-- 1# of dried medium pasta shells
-- 3/4 cup heavy cream
-- ½ cup shredded cheddar/Monterey cheese blend
-- 1/4 cup shredded Swiss
-- 1/4 of chopped green onions
-- In a medium sauce pan, sear pulled pork, add BBQ sauce to pork on low heat. Stir until pork is saturated with BBQ sauce.
-- In a medium sauce pan, bring water to a boil and cook medium pasta shells. Remove from water
-- Preheat oven to 350
-- In a medium sauté pan, bring heavy cream to a slow boil.
-- Turn heat down low and add shredded cheese and stir until melted together to form sauce-like consistency.
-- Add cooked shells and stir.
-- Place in a casserole dish and add pulled pork on top.
-- Place in the oven for five minutes.
-- Remove from oven and add chopped green onions.
Enjoy on a cold winter's day!
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