Pulled-Pork Macaroni and Cheese with Caramelized Onions and Four Cheeses

Ingredients

One 4-lb. smoked pork shoulder
12 oz. dried ridged pasta, preferably radiator (I used elbow)
Kosher salt
4 Tbs. (2 oz. ) unsalted butter
2 small yellow onions, chopped (1-1/2 cups)
1-1/8 oz. (1/4 cup) all-purpose flour
3-1/2 cups whole milk
1-1/2 cups dry white wine
2 Tbs. finely chopped fresh sage leaves
Freshly ground black pepper
4 oz. grated Gruyère (1-1/2 cups)
4 oz. grated Emmentaler (11/2 cups)
4 oz. grated fontina (1-1/2 cups)
2/3 cup panko
2 oz. finely grated Parmigiano-Reggiano (2 cups)
2 Tbs. extra-virgin olive oil
2 Tbs. thinly sliced fresh chives

 

Preparation

Position a rack in the center of the oven and heat the oven to 350°F.

Cook the pasta in a large pot of well-salted water according to package directions until just barely al dente. Drain and set aside.

Melt the butter in a large 8-quart saucepan over medium heat. Add the onions, reduce the heat to low, and cook, stirring frequently, until golden and very soft, about 20 minutes.

Whisk in the flour and cook for 30 seconds. Whisk in the milk in a slow, steady stream. Raise the heat to medium high and whisk constantly until the mixture begins to thicken and bubble, 3 to 5 minutes.

Whisk in the white wine, sage, and a 1/2 tsp. each salt and pepper. Bring the mixture to a low simmer, whisking constantly.

                                                                                          

Reduce the heat to low and use a wooden spoon to stir in the Gruyère, Emmentaler, and fontina. Stir in your leftover pulled pork and pasta until well coated. Pour the mixture into a 12-inch cast-iron skillet.

In a small bowl, mix the panko, Parmigiano, and olive oil. Sprinkle evenly over the mixture in the skillet.

Bake until the topping is browned and the cheese sauce is bubbling through the topping and around the edges of the skillet, 40 to 45 minutes. (If the topping begins to brown too deeply, tent loosely with foil.) Let the macaroni and cheese rest for at least 15 minutes. Sprinkle with the chives and serve.

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