Pulled Pork Mac and Cheese
Yields: 8 to 10 servings
  • 1 HORMEL® ALWAYS TENDER® Mesquite Barbecue Pork Loin Filet
  • 12 ounces elbow macaroni (or any short pasta)
  • 8 ounces shredded cheddar cheese
  • 1 egg, lightly beaten
  • 1 (12-ounce) can fat free evaporated milk
  • 8 ounces broccoli florets
  1. PORK: Preheat oven to 350F degrees. Line a low baking dish with foil.
  2. Put pork loin filet in prepared baking dish and cook for 35 minutes or until meat thermometer reaches 155°F. Let rest for 5 minutes prior to shredding. Shred either with forks or using a stand mixer with paddle attachment. Set aside.
  3. MAC and CHEESE: Meanwhile, in a large sauce pan, cook pasta to al dente according to package directions, drain and put back in the sauce pan over medium-low heat.
  4. Add cheese, egg, and milk, stirring constantly and cook for 4 minutes, or until cheese melts.
  5. BROCCOLI: Put broccoli florets in a microwavable bowl with 1 tablespoon water, cover and cook for 3 minutes, or until tender (Note: time may vary depending on your microwave)
  6. COMBINE: In a large bowl, combine shredded pork and macaroni and cheese. Add broccoli, and stir to combine. Serve warm.
Recipe by My Site at https://www.alidaskitchen.com/2015/09/25/pulled-pork-mac-and-cheese-recipe/