We've reinvented macaroni and cheese using smoky pork chunks and a really cheesy sauce.
Pasta dishes are always popular during parties. We've reinvented macaroni and cheese using smoky pork chunks and a really cheesy sauce. It'll satisfy the biggest of appetites.
1 piece white onion, half sliced and the other chopped finely
1/2 kilo pork, use kasim
1 cup smoky barbecue sauce
2 cups chicken stock
1/2 kilo macaroni noodles
6 tablespoons butter
1/2 cup all-purpose flour
4 cups whole milk, warmed
2 cups sharp cheddar cheese, coarsely grated
1 cup pepper jack cheese, coarsely grated
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup japanese breadcrumbs (panko)
Place sliced onions, pork shoulder, barbecue sauce, and chicken stock or water in a slow cooker. Cover with lid, set to low, and cook for 8 hours. (You can also cook pork in a heavy-bottomed pot over low heat for 8 hours or until very tender, adding more liquid if needed.) Shred pork using two forks and set aside.
Bring a large pot of salted water to a boil. Add noodles and cook for 3 minutes less than the recommended cooking time. Drain and set aside.
Preheat oven to 350°F. Melt butter over medium heat in the same pot used to cook the pasta. Once melted, add finely chopped onions and sauté for 2 to 3 minutes or until softened. Whisk in flour and cook for 2 minutes. Slowly whisk in milk. Bring to a boil while whisking continuously.
Reduce heat to low and add cheeses. Whisk until cheese is melted. Add cooked pasta and mix well. Fold in shredded pork. Season with salt and pepper.
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