Pork and Mac & Cheese go together so well. Especially slow cooked garlic pork and homemade havarti dill mac & cheese! Havarti Dill Mac & Cheese with Pulled Pork turned out so much better than I even thought it would. The sweetness of the pork (from the garlic jelly) and the tanginess of the havarti in the cheese sauce come together so perfectly.
Trying new things in the kitchen is one of my very favorite things to do! I found this delicious Havarti Dill cheese when I was making a charcuterie board that I wanted to find a way to incorporate into more things. I wasn’t sure how it would melt, so I put it on some sliders I made with the leftover Prime Rib from Christmas dinner and put them under the broiler. It melted beautifully! That’s when I got the idea for putting it in a Mac & Cheese sauce! Whenever I am going to try a new ingredient or flavor, I like to put it something everyone is familiar with – like a pasta dish – so they will give it more of a chance.
You could buy some garlic jelly – usually found in the artisanal section of your store, or maybe near the meat and cheese (entertaining food section). Or you can really simply make your own. You will have to make it the night before, but it doesn’t take long at all – especially if you use the jarred minced garlic. And the recipe I have provided makes just 2 jars, so not a huge undertaking at all.
You could certainly use the pulled pork recipe for lots of other dishes – quesadillas, tacos, pulled pork sandwiches. You could also make the mac & cheese on it’s own with a different protein. I think it would be yummy with a nice grilled steak!
Now Let’s Get Cookin’!
Havarti Dill Mac & Cheese with Pulled Pork
- Slow Cooker
- ½ lb Bacon cut into ½ inch pieces
- 1 tsp Dill for garnish
For the Pork
- 2½ lb Pork Roast
- 1 cup Garlic Jelly see secondary recipe
For Mac & Cheese
- 1½ lb Short Pasta Farfalle, elbows, shells, rotini, etc.
- 4 tbsp Butter
- 4 tbsp Flour
- 2 cup Chicken Broth
- 1 cup Heavy Cream
- 2 cup Havarti Dill Cheese cut into ½ cubes
- Add Pork roast and garlic jelly to slow cooker and secure lid. Cook on high for 4 hours (or low for 6 hours).
- Prepare all of the ingredients. Start water boiling for pasta.
- Remove pork from slow cooker and shred with two forks.
- In a frying pan over medium-high heat, add bacon. Cook until crispy and remove to paper towel covered plate. Leave grease in pan and reduce heat to medium-low.
- Add pasta to boiling water and cook as directed on package. Drain in colander and rinse with cool water. Return to pan (away from heat).
- In a saucepan over medium heat, add butter. Once melted, whisk in flour. Cook for 2 minutes then whisk in chicken broth. Cook for 3 minutes then whisk in heavy cream. Cook for 2 minutes then whisk in cheese. Continue stirring occasionally until cheese melted. Once fully melted, pour sauce over cooked pasta and stir to combine.
- Add pulled pork to bacon grease and toss to evenly coat. Let cook, stirring regularly, for 5 minutes.
- Place portion of pasta in a shallow bowl. Top with portion of pulled pork and then sprinkle with bacon and dill.
Garlic Lovers Jelly
- 2 pint canning jars with lids and seals
- 3 cups Sugar
- 2 cups White Vinegar
- 2 oz Pectin
- ½ cup Minced Garlic
- Prepare all of the ingredients. Place lids and rings in a warm water bath. Be sure jars are clean and dry.
- Combine all ingredients in a sauce pan over medium high heat. Bring to boil and let cook for 10 minutes.
- Ladle jelly into each jar leaving ¼ inch head space. Place lid on jar and screw on ring to seal. Let stand on counter for 30 minutes then place in refrigerator for at least 3½ hours.
- Will keep for 4 weeks unopened in refrigerator, 1 week once opened.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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