Pulled Pork Mac and Cheese with Mushrooms

If you thought macaroni and cheese couldn’t get better, prepare your taste buds for the flavour experience of a lifetime. Mushrooms, pulled pork and cheese make for a great take on a classic meal.

The recipe was made in partnership with Mushrooms Canada and Ontario Pork.

Pulled Pork Mac and Cheese with Mushrooms

Prep time: 20 minutes
Cook time: 8 hours
Serves: 6 to 8

Ingredients:

Pulled Pork:

• ½ lb mushrooms, finely chopped
• 2-3 lb (0.9–1.3 kg) Ontario pork shoulder
• 1 cup (250 mL) root beer
• 1 cup (250 mL) of barbecue sauce
• Salt and pepper

Mac and Cheese:

• 1 lb (500 g) fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped
• 2 tbsp (30 mL) olive oil
• 3 cups (750 mL) rigatoni pasta (cooked until al dente)
• 3 cups (750 mL) milk
• ½ large onion, chopped
• 2 cloves garlic, chopped
• ½ tbsp (7 mL) Italian herbs
• 2 tbsp (30 mL) butter
• 2 tbsp (30 mL) flour
• 1 tbsp (15 mL) Dijon mustard
• 3 cups (750 mL) sharp cheddar cheese, shredded
• ¼ cup (60 mL) chopped cilantro
• Salt and pepper, to taste

Directions:

Season all sides of pork with salt and pepper. Place in slow cooker with root beer and barbecue sauce. Cover and cook on low for 6 to 8 hours. Remove pork from slow cooker to drain liquid. Place back in slow cooker and, using a fork or tongs, shred pork and remove excess fat. Add more barbecue sauce if you wish. Cover and return to low.

Place chopped mushrooms on a large baking sheet and drizzle with olive oil. Roast mushrooms in a 400°F oven for 15 to 20 minutes, flipping halfway through. Set aside.

In a large pot, cook pasta until al dente. Set aside.

In a large pot combine milk, onion, garlic, and Italian herbs; bring to a simmer for 10 minutes, allowing for flavours to steep. Pour through a strainer and return to pot.

In another large saucepan, melt butter and whisk in flour to make a roux. Slowly begin to whisk in seasoned milk; this will make a paste. Continue whisking until all milk has been added. Whisk over medium-low heat until sauce thickens, about 5 minutes. Add mustard, salt and pepper.

Transfer cooked pasta to a large casserole dish. Mix in roasted mushrooms, cheese and sauce. Top with approximately 3 cups of pulled pork (the rest can be reserved).

Bake at 350°F (175°C) until cheese is completely melted, approximately 15 to 20 minutes. Remove from oven and allow to rest for 5 to 10 minutes before serving. Sprinkle with chopped cilantro.

The Author:

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