Since the Super Bowl is coming up this weekend. I wanted to deviate a little from the totally healthy and give you something that is lighter than its original. This is my four cheese mac & cheese topped with pulled pork and onion crumble. If you follow me on twitter @dolewhipdaily, you might have seen the picture above on ABC’s show The Chew. I smoke my own pork, but you can easily buy the pre pulled pork (just don’t get the one that is sauced). Another more time consuming method would be to get a pork butt (or shoulder) and put it in the crock pot. Cook it overnight with a little vinegar based bbq sauce. Then pull it apart.
What you’ll need:
- Half pound of uncooked elbow macaroni
- 1 carton of chicken stock or broth (low salted or unsalted)
- 3 cups total grated cheeses ( I used colby jack, smoked swiss, parmesan, and cheddar)
- 3 cups pulled pork
- 1/2 cup panko bread crumbs
- 1/2 cup fried onions
- 2 cups milk ( I used 1%)
- 1/4 cup flour
- 1/4 cup vegetable oil
- 1/4 cup diced onions
- 1 tsp chopped garlic
Here we go!
- In a large pot cook the pasta half as long as the box says, drain, and cool.
- In the same pan (once you drain the pasta *less dishes) put a tablespoon of vegetable oil. add onions and garlic, sautee untl soft.
- Add chicken stock and bring to simmer.
- Pour in the milk and bring to a slow boil.
- In a small bowl mix flour and vegetable oil to make a roux (paste)
- Add roux to stock mixture and whisk until it thickens slightly.
- Turn burner to low and slowly add in the grated cheeses whisking to blend into mixture.
- Stir until all of the cheese is melted and the sauce has formed. Turn off heat
- Preheat your oven to 350 F
- In a zip top bag add panko bread crumbs and fried onions. Use a rolling pin or can to crush them together.
- Add pasta to the sauce. You want enough sauce so it looks a little runny. The pasta will absorb some of the sauce as it bakes.
- Pour into a greased cast iron skillet (or any baking dish will do)
- Top with the pulled pork and sprinkle bread crumb mixture on top. Don’t make it like a crust just sprinkle.
- Bake in the oven for 30 minutes.
- Serve with a drizzle of your favorite bbq sauce. I like the vinegar based sauces that aren’t overly sweet, but it’s your choice. Don’t forget to enjoy with Cheerwine!
This dish is healthier than regular mac & cheese because it uses mostly broth instead of all milk or cream. For a two cup serving is 845 calories. So still within the diet range but certainly doesn’t feel like “diet” food.
The dish made it on the show. It’s the top right corner of the screen!
Send me pictures of your version I’d love to see them. Use #RecipeFriday