Green Chile Mac and Cheese with Pulled Pork with Side Salad

Instructions

1. 1

   Preheat oven and cook pasta.

   • Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
   • Bring a large pot of water to a rolling boil. Add 1 tbsp of salt, then the elbow macaroni.
   • Cook the pasta for 1-2 minutes less than the package directions for al dente. It should still have a firm bite.
   • Drain the pasta well and set it aside.
2. 2

   Make the roux and béchamel sauce.

   • In a large saucepan or Dutch oven, melt 4 tablespoons of butter over medium heat.
   • Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, until it forms a smooth, bubbly paste (a roux). Do not let it brown.
   • Gradually pour in the warm milk while whisking continuously to prevent lumps. Continue cooking and whisking until the sauce comes to a gentle simmer and thickens enough to coat the back of a spoon, about 5-7 minutes.
3. 3

   Create the cheese sauce.

   • Remove the saucepan from the heat. This prevents the cheese from becoming grainy.
   • Add the shredded cheddar and Monterey Jack cheeses in handfuls, stirring until each addition is fully melted and the sauce is smooth.
   • Stir in 1 tsp salt, black pepper, garlic powder, and onion powder until well combined.
4. 4

   Combine all components.

   • Add the drained pasta, shredded pulled pork, and diced green chiles to the cheese sauce.
   • Gently fold everything together until the pasta and pork are evenly coated.
   • Pour the mixture into the prepared baking dish and spread into an even layer.
5. 5

   Prepare topping and bake.

   • In a small bowl, melt the remaining 2 tablespoons of butter. Add the panko breadcrumbs and toss until they are evenly coated.
   • Sprinkle the buttered breadcrumbs over the top of the mac and cheese.
   • Bake for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown and crisp.
6. 6

   Rest and serve.

   • Remove the mac and cheese from the oven and let it rest for 10 minutes. This allows the sauce to set and thicken slightly.
   • Serve warm, garnished with extra green chiles or cilantro if desired.