Havarti Dill Mac & Cheese with Pulled Pork
Slow cooked garlic pork over a creamy, tangy Mac & Cheese made with Havarti Dill Cheese.
Equipment
Ingredients
- 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
Instructions
- 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.
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