Two words, food coma! That is the experience you will have after eating this cheesy happiness. My husband and I enjoy working together as a team in the kitchen. My husband, a.k.a. the grill master loves working with his four different grills. Then I hop in and complement his grilled treat with a fun dish. This Pulled Pork Mac n’ Cheese is truly a team effort, and officially one of our favorite dishes we have made together.
This mac n’ cheese started with hubby and I making a marinade. Then we let the pork shoulder get happy happy for almost 12 hours. Next, he started roasting the pork shoulder in our Cuban roasting box called, La Caja China. The pork shoulder can easily be roasted in your oven, we recommend looking up the oven instructions. Side note, the La Caja China will get to about 350 degrees F, so your oven should be okay at about 350 degrees F.
Since the pork shoulder included bold flavors, the cheeses in the mac n’ cheese were more mellow. If you decide to keep the dish meatless, we recommend trying a stronger cheese mixture. The ricotta will keep the sauce creamy and relaxed in flavor. Then once you add the pulled pork, scallions, and parsley, the dimensions in the mac n’ cheese are out of this world.
This mac n’ cheese mania is going viral, well not literally…..BUT you can join in the fun too! You do not have to be a blogger to join the giveaway either. Which pretty much rocks in my book!
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- Mac n' Cheese:
- 1 lb (16 oz box) pipette noodles, cooked
- 8 Tbsp salted butter
- 8 Tbsp flour
- 6 cups heavy cream
- 4 cups (40 oz) cheese (16 oz container ricotta cheese, 2 cups shredded Vermont cheddar, 1 cup shredded pepper jack cheese)
- ½ tsp ground nutmeg
- 6 scallions, sliced (use white and green portion)
- 2 Tbsp fresh parsley, chopped finely
- ½ tsp pepper
- 2 tsp salt
- hot sauce to taste
- Pork Shoulder Marinade (recipe by Steven Raichlen):
- 12 cloves garlic, chopped finely
- 4 tsp coarse salt
- 1½ cup fresh lime juice
- ½ cup dry white wine
- 2 Tbsp red wine vinegar
- 4 tsp hot sauce
- 6 Tbsp fresh parsley, finely chopped
- 4 scallions, white and green portion finely chopped
- 2 Tbsp fresh rosemary, finely chopped
- 9 lb pork shoulder
- For Marinade: Prepare marinade the night before you will prepare the pork shoulder. Let pork shoulder rest in marinade for about 12 hours, turn the pork a few times to ensure all the sides of the shoulder are touching the marinade.
- In large marinade bag: Add garlic, salt, lime juice, white wine, red wine vinegar, hot sauce, parsley, scallions, and rosemary, mix together and then add the pork shoulder. Let marinate for 12 hours.
- To cook pork shoulder: In roasting box or oven, let cook for 4-6 hours, or until it is 165 degrees F. Let rest for ½ hour. Shred meat with fork.
- For mac n' cheese: Preheat oven to 350 degrees F. In dutch oven or large stock pot, on stove top heat pan on medium heat, melt butter, then slowly add flour and whisk the butter and flour together to make a roux, stir continually for about 3 minutes.
- Then slowly add in cream, whisking cream and roux together. Next add nutmeg, cover and let simmer for 10 minutes, or until sauce has thickened and leaves layer on spoon.
- Stir in ricotta cheese, cheddar and pepper jack cheese, scallions, parsley, season with salt and pepper, then add hot sauce to taste. Fold in pulled pork, cooked pasta and pour in 9 x 13 inch casserole dish.
- Bake mac n' cheese for 20 minutes or until starting to bubble. Turn oven to broil. Top mac n' cheese with shredded cheese and place under broil for about five minutes, or until browned.