Simon Delaney's Pulled Pork Mac & Cheese
There aren’t many dishes that can claim their own day on the calendar. However, if you happen to be in the United States on any given July 14th, you’ll be there on ‘National Macaroni and Cheese Day’. I know, I’m also checking flights on the Internet now as we speak. So, what can you add to an American classic to make it even better? How about another American classic? Pulled pork. Ah yes, two words that when I see them on a menu, I’m ordering the dish. This recipe is a great family dinner, a real crowd-pleaser. Cook this in a big casserole dish, put it in the middle of the table, and let them at it...
- 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.
- In a pot, melt 150 g of butter and add the flour. Cook this mixture over low heat for about 2 minutes, stirring the mixture with a whisk. As you’re whisking, add the milk and whisk for another couple of minutes until the consistency is thick and smooth. 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.
- 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.
- 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.
- 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