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

Ingredients

• 4 Tbs. (2 oz. ) unsalted butter
• 2 small yellow onions, chopped (1-½ cups)
• 1-¹/₈ oz. (¼ cup) all-purpose flour
• 2 Tbs. extra-virgin olive oil
• ²/₃ cup panko
• Freshly ground black pepper
• 2 Tbs. finely chopped fresh sage leaves
• + 10 more ingredients
• • 1-½ cups dry white wine
  • 3-½ cups whole milk
  • Kosher salt
  • One 4-lb. smoked pork shoulder
  • 2 Tbs. thinly sliced fresh chives
  • 2 oz. finely grated Parmigiano-Reggiano (2 cups)
  • 12 oz. dried ridged pasta, preferably radiatore
  • 4 oz. grated Gruyère (1-½ cups)
  • 4 oz. grated fontina (1-½ cups)
  • 4 oz. grated Emmentaler (1½ cups)

Position a rack in the center of the oven and heat the oven to 325°F. Put the pork in a large heavy-duty roasting pan, cover with foil, and roast until the meat is falling off the bone, 5 to 6 hours. Cool until warm enough to handle, about 1 hour. Meanwhile, cook the pasta in a large pot of wel...

View full recipe at Fine Cooking