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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:

  1. Half pound of uncooked elbow macaroni
  2. 1 carton of chicken stock or broth (low salted or unsalted)
  3. 3 cups total grated cheeses ( I used colby jack, smoked swiss, parmesan, and cheddar)
  4. 3 cups pulled pork
  5. 1/2 cup panko bread crumbs
  6. 1/2 cup fried onions
  7. 2 cups milk ( I used 1%)
  8. 1/4 cup flour
  9. 1/4 cup vegetable oil
  10. 1/4 cup diced onions
  11. 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.

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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