Shredded Pork and gouda Mac & Cheese — Week 5: Slow Cooking
Easy and economical, slow-cooked dishes are made with inexpensive ingredients and require very little preparation.
Last weekend, my menu included shredded pork flank marinated in beer, with caramelized apples, garlic confit and shallots, everything simmered very slowly. It was heavenly.
No way was I going to throw out the leftovers from this lip-smacking meal. Fortunately, this week’s Slow Cooking theme gave me the idea of making a shredded pork Mac & Cheese. I mixed the leftover pork with drippings and gouda cheese and moulded everything into a block, which I then cooled in the refrigerator and cut into cubes. I browned the cubes until golden and crispy and used them to garnish this rich and creamy gouda Mac & Cheese.
- Mix half the shredded pork with 250 ml (1 cup) gouda cheese, about 250 ml (1 cup) of drippings, and the garlic confit. Press the mixture into a square 8 in. x 8 in. mould. Cool and cut into cubes.
- Preheat oven to 400 °F (200 °C).
- In a pot, melt butter and soften onion and garlic for 3 to 4 minutes. Season with salt and pepper.
- Add flour and stir for 1 minute, making sure the flour doesn’t brown.
- Gradually add Natrel Lactose Free 2% and cream, beating with a whisk to obtain a smooth sauce.
- Simmer for 15 minutes, stirring regularly until sauce thickens.
- Mix in half of the cheese, the rest of the shredded pork, followed by the pasta.
- Pour into a baking dish. Top with the rest of the cheese, sprinkle with breadcrumbs mixed with melted butter. Bake for 15 minutes, or until melted and golden.
- In a pan, brown shredded pork cubes in a little oil.
- Garnish the Mac & Cheese with the shredded pork cubes.