Ultimate Smoky Pulled Pork Mac & Cheese
with Mozzarella and Panzanella Style Salad
- Cereals containing gluten
- Wheat
- Barley
- Milk
- Sulphites
- Soya
- May contain traces of allergens
- Cereals containing gluten
- Rye
Looking for a taste of everyday luxury? This Ultimate Smoky Pulled Pork Mac & Cheese is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
Ingredients
180 grams
Macaroni
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)
1 unit(s)
Garlic Clove
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
425 grams
Slow Cooked British Pork
26 grams
Smoky Base Paste
15 grams
Honey
90 grams
Mature Cheddar Cheese
(Contains: Milk)
1 ball(s)
Mozzarella
(Contains: Milk)
150 grams
Creme Fraiche
(Contains: Milk)
10 grams
Chicken Stock Paste
125 grams
Baby Plum Tomatoes
12 grams
Balsamic Glaze
(Contains: Sulphites)
40 grams
Wild Rocket
Not included in your delivery
20 grams
Butter
1.5 tbsp
Plain Flour
250 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with ½ tsp salt.
When boiling, stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, peel and grate the garlic (or use a garlic press). Halve the ciabatta and spread over the garlic, then cut the ciabatta into roughly 2cm chunks.
Pop the ciabatta onto a baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well. Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.
Meanwhile, heat a medium saucepan with a tight-fitting lid on medium-high heat (no oil).
Add the pork along with the juices from the packet. Season with salt and pepper.
Stir in the smoky base paste and honey. Bring to the boil. Pop a lid on, then lower the heat and simmer until piping hot, 8-10 mins. TIP: If your honey has hardened, put the sachet into a bowl of hot water for 1 min to loosen.
Once the pork is ready, remove the lid and gently break it apart into chunks with a spoon. IMPORTANT: Ensure the pork is piping hot throughout.
Meanwhile, grate the Cheddar cheese. Drain and tear the mozzarella.
Once cooked, transfer the pork to a medium bowl.
Clean out the saucepan and pop it back on medium-high heat (no need to clean). Melt in the butter, then stir in the flour (see pantry for both amounts). Cook until it forms a paste, 1-2 mins - you've made a roux!
Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the creme fraiche and chicken stock paste. Bring to the boil, stir and simmer until thickened, 2-3 mins.
Once the croutons are cooked, remove from the oven and preheat your grill to high.
Once thickened, remove the sauce from the heat and stir in the Cheddar and cooked macaroni. Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed.
Transfer the cheesy pasta to an ovenproof dish. Top with the smoky pork and torn mozzarella.
Grill your mac and cheese until golden, 4-6 mins.
Meanwhile, halve the baby plum tomatoes.
In a medium bowl, combine the tomatoes, croutons and rocket.
Drizzle over the balsamic glaze, season with salt and pepper, then toss to coat. TIP: Don't add the leaves too early or they'll go soggy.
When ready, share the smoky pulled pork mac & cheese between your plates.
Serve the panzanella style salad on the side.
