Piggy Mac and Cheese made with leftover pulled pork, elbow noodles, a little onion, Rotel diced tomatoes with green chilies and shredded cheese.
Piggy Mac and Cheese
Like everybody else, I love a slow-smoked pork butt that has been lovingly tended to and watched over for hours and hours... usually by somebody else in my case!Let's face it. Most of us home cooks aren't going to be die hard Q'ers who spend all afternoon bent over a smoker for the perfection of slow-smoked meat, but we sure will enjoy it when somebody else does!
Most of my pulled pork comes from sources that Q'ers are quick to criticize - namely a slow cooker, pressure cooker, a slow roast in an oven, or, heaven forbid, yes, simmered in water!
That right there will certainly put some people over the edge, but hey... I thought so too at first, but you know what? It works, and it works well, so don't knock it till you try it is what I say! Your local grocery store hot deli probably sells pulled pork too nowadays.
These days though, know that when it comes to pulled pork, you can certainly move beyond the bun. You can pile it on a baked potato or in potato skins, use it as a pizza topping, or on nachos, tostados, tamales, in a meat sauce, or a meat pie, in eggrolls, in a Brunswick stew, casseroles, lasagna, or with pasta and a sauce, and check out this gooey, cheesy deliciousness here made with leftover pulled pork.
For this cookout, I paired up grilled chicken, baked beans and salad with a side made from some of my leftover pulled pork, elbow noodles, a little onion, diced tomatoes with green chilies and shredded cheese, for a fabulous pulled pork mac and cheese.
Here's how you can make my Piggy Mac Pulled Pork Mac and Cheese in your own kitchen.
Piggy Mac Pulled Pork Mac and Cheese
Yield: About 4 to 6 servings
Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 4 M
Piggy Mac and Cheese made with leftover pulled pork, elbow noodles, a little onion, Rotel diced tomatoes with green chilies and shredded cheese.
Ingredients
- 1 cup dry elbow macaroni
- 1 tablespoon cooking oil
- 1 cup chopped onion
- 1 (14.5 ounce) can of diced tomatoes, undrained
- 1 (10 ounce) mild diced tomatoes with green chilies, undrained
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon Creole/Cajun seasoning, or to taste, optional
- 1 teaspoon Worcestershire sauce
- 1 teaspoon chopped fresh basil
- 1 cup packed leftover pulled pork, warmed
- 3 cups shredded cheese
Instructions
- Butter a 9 x 9 inch baking dish; set aside.
- Prepare the macaroni al dente according to the package directions. Drain but do not rinse; set aside.
- Preheat the oven to 375 degrees F.
- Heat the oil in a large skillet over medium heat and sauté onion until softened, about 3 minutes.
- Add the undrained tomatoes, salt, pepper, Cajun seasoning, Worcestershire sauce and basil; bring to a boil. Reduce heat and simmer for 10 minutes.
- Stir in macaroni until well coated; add pork and toss together; remove from heat and set aside.
- Add 1/2 of the macaroni to the prepared pan. Top with 1/2 of the cheese. Add remaining macaroni, cover with foil and bake for 45 minutes, or until bubbly.
- Remove cover, sprinkle remaining cheese on top and return to the oven until cheese is melted, about 5 to 7 minutes.
Notes:
Reduce the heat level slightly by using only plain diced tomatoes; if you want to bump it up even more, use a hotter variety of Rotel tomatoes with green chilies. Double for a 9 x 13 inch casserole.
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