Mac and cheese again? Ugh, I told you guys last time, I love it sooo much! When I get on a kick of something, I can't be stopped. This idea wasn't even mine. Rich said "What about carnitas like from chipotle, but like in a mac and cheese." "Say no more" I said, and we made it a few days later.
My sister making the salsa. She is all over the blog this week!
Onions and poblano in the pot.
Kim is mashing black beans, Joe is smiling in the background.
This meal was pre-shaving.
Adding flour to the mix to make a roux.
This is what it should look like as you cook the flour down.
After the milk is added.
Then add the cheese slowly.
Corn tortillas for the topping.
All the pork being added to the cheese sauce.
Some salsa to finish it off.
I put the black bean layer in the middle on the first dish, but moved it to the bottom on the second, The bottom was WAY better.
MMMM Cheese and tortillas.
This was such a tasty meal. I had some for breakfast too!
Serve with some cilantro, guacamole and salsa.
For the pork, I took a pork sholder and rubbed it with cumin, chile, coriander, sugar, paprika, cinnamon, salt, pepper, and cayenne, and shoved it in a 275 degree oven for about 6 hours. Let cool, shred, and set aside for later.
For the salsa, check it out here.
For the cheese sauce, saute some onion and poblano pepper in oil. After 5 miutes, add a diced clove of garlic. Then add some flour until it is pasty and cook 5 minutes. Add about 3 cups of milk and bring to a near simmer. Slowly add cheddar and Jack cheese (about 16 oz total) until a sauce is formed. Add the pork and about 3 heaping spoons of the salsa from earlier.
Mash some black beans and spread on the bottom of a casserole. Cook the pasta, then add the sauce to it and pour over the black beans. Cover with chopped corn tortillas and queso blanco and cook for about 35 minutes at 400. Broil the top when it is finished if it isn't browned to your liking.