Pulled Pork, Baked Mac and Cheese and Corn on the Cob

Ingredients

• 1 lb elbow macaroni
• 1 tbsp salt (For boiling pasta water)
• 0.5 cup unsalted butter (For the sauce)
• 0.5 cup all-purpose flour
• 4 cup whole milk (Warmed)
• 3 cup sharp cheddar cheese (Shredded from a block)
• 1.5 cup gruyère cheese (Shredded from a block)
• 0.5 tsp black pepper (Freshly ground)
• 1 tsp dry mustard powder
• 0.5 tsp paprika (Sweet or smoked)
• 0.25 tsp nutmeg (Freshly grated)
• 1 cup panko breadcrumbs
• 0.5 cup parmesan cheese (Grated)

Instructions

1. 1

   Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Bring a large pot of water to a rolling boil.

2. 2

   Once boiling, generously salt the water with 1 tbsp of salt. Add the elbow macaroni and cook according to package directions until al dente, typically about 7-8 minutes. Drain well and set aside.

3. 3

   While the pasta cooks, prepare the cheese sauce. In a large pot or Dutch oven, melt 1/2 cup of butter over medium heat.

4. 4

   Whisk in the all-purpose flour to create a paste (a roux). Cook for 1-2 minutes, whisking constantly, until it smells nutty and is lightly golden. Do not let it burn.

5. 5

   Gradually pour in the warm milk, about one cup at a time, whisking continuously to prevent lumps. Bring the sauce to a simmer and cook for 5-7 minutes, stirring often, until it has thickened enough to coat the back of a spoon.

6. 6

   Remove the pot from the heat. This is crucial to prevent the cheese from separating. Gradually stir in the shredded cheddar and Gruyère cheeses until fully melted and the sauce is smooth.

7. 7

   Season the sauce with 1 tsp salt, black pepper, dry mustard, paprika, and nutmeg. Stir to combine, then gently fold in the cooked macaroni until it is well-coated.

Ingredients

• 4 ears Corn (fresh, husks and silk removed)
• 12 cups Water (enough to cover corn)
• 1 tbsp Sugar (optional, enhances sweetness)
• 4 tbsp Unsalted Butter (melted, for serving)
• 0.5 tsp Salt (for serving, to taste)
• 0.25 tsp Black Pepper (freshly ground, for serving)

Instructions

1. 1

   Prepare the corn by shucking it, removing all husks and silky threads. Rinse the cobs under cool running water to remove any remaining debris.

2. 2

   Fill a large stockpot with enough water to fully submerge the corn (about 12 cups). Bring the water to a full, rolling boil over high heat. If using, add the optional tablespoon of sugar to the water to enhance the corn's natural sweetness.

3. 3

   Using tongs, carefully place the prepared corn cobs into the boiling water. Allow the water to return to a boil. Once boiling, cook the corn for 3-5 minutes. The exact time depends on freshness; fresher corn cooks faster. The corn is done when the kernels are bright yellow, plump, and tender when pierced with a fork.

4. 4

   Carefully remove the corn from the pot with tongs, allowing excess water to drip off. Immediately brush each ear with melted butter and season to taste with salt and freshly ground black pepper. Serve hot.