Barbecue Pork Mac and Cheese

Main Course

Serves 8

Recipe courtesy of Louisiana Kitchen & Culture magazine

Ingredients:

1 pound macaroni
1 pound pulled pork (your favorite or click here)
1 cup barbecue sauce (your favorite or click here
1 pint heavy cream
2 teaspoons crushed garlic
2 teaspoons diced shallots
2 teaspoons fresh thyme leaves
2 cups shredded cheddar cheese (about 8 ounces)
salt and pepper to taste
1 tablespoon chile paste, sambal olek preferred
½ cup mayonnaise

For the crumb topping, combine:

1½ cups panko bread crumbs
¾ cup finely grated Parmesan cheese
2 teaspoons fresh thyme leaves
½ teaspoon crushed red pepper, or to taste
1 tablespoon olive oil

Barbecue Pork Mac and Cheese

Click image to enlarge

Method:

Cook macaroni in a pot of generously salted boiling water until just al dente; it will finish cooking in the oven. Drain and toss with pulled pork and barbecue sauce; set aside.
Combine the cream, garlic, shallots, and thyme in a large saucepan over medium heat; bring to a simmer cook, stirring often, until reduces by ¼. Whisk in the cheddar, chile paste, and mayonnaise; taste, adding salt and pepper as desired.
Fold cheese mixture into macaroni and pork mixture, transfer to a shallow baking dish, and top with crumb topping; bake until golden and bubbly, about 40 minutes.
Serve at once.