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

Pulled-Pork Macaroni and Cheese with Caramelized Onions and Four Cheeses
Photo by Scott Phillips

Ingredients

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

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