This is the third and final recipe in the pulled pork series and perhaps the way nature intended it to be served: grilled with loads of sharp cheddar cheese, topped with creamy mac-n-cheese, add some habanero hot sauce for some bang. Life is good!
Make a batch of sweet barbecue pulled pork. See Tuesday’s post.
Make the Mac-n-Cheese: Fill a 5-quart pot with salted water and bring to a boil over high heat. Stir in 2 cups elbow macaroni and return to a boil. Cook the pasta uncovered for 7 – 8 minutes. Drain.
Using the same pot melt 1/4 cup butter. Add back the drained pasta and 2 tablespoons flour; stirring to distribute the flour evenly to avoid lumps. Pour in 1 cup milk, 1-2 pouches of Velveeta cheese sauce depending on how cheesy you like it. I used two for this recipe.
Add 1/2 cup shredded cheddar cheese, 1 1/2 teaspoon *smoked salt seasoning, this is the magic. It adds an element of intrigue that makes the dish pop! Add a dash of habanero hot pepper sauce. Only use a dash. For this recipe, you want just a hint of interest that a dash provides not a hot version of mac-n-cheese.
Assemble the sandwich: Butter 8 slices of Texas bread on one side. Stack 2 pieces of the bread butter sides together on a cutting board. Place a slice of sharp cheddar cheese on each of the stacks. Spoon pulled pork over cheese, top with a scoop of mac-n-cheese, top with another slice of sharp cheddar cheese. Serve with habanero sauce on the side for those who like to add heat to their sandwiches.
For a perfectly melted cheese always grill slowly over on a medium-low heat. Grill one side to a golden brown. Flip and grill the other side to a golden brown. Remove from heat. Slice diagonally and serve with the extra mac-n-cheese.
Don’t think about the calories in this one, just close your eyes and take a healthy bite. Taste that wonderful smoky barbecued pork blending into all that cheese grilled to perfection. OMG! – Ella
*I will be offering my own seasoning blends for sale online and at the onsite farm market soon. I am so excited to start this next adventure and the continuous growth of “The Wacky Spoon.”
2 cups elbow macaroni
1/4 cup butter, divided
2 tablespoons all-purpose flour
1 cups milk
1 – 2 pouches Velveeta cheese sauce
1/2 cup shredded cheddar cheese
1 1/2 teaspoons *smoked salt seasoning
Dash of habanero hot pepper sauce