Did you read that title right? Yep, that is correct. Lets break it down. Cuban Sandwich: A panini of roasted pork, ham, swiss, pickles, and mustard. Some people get weird about a pickle in a melty cheesy sandwich, but trust me, so good. On to the next. Mac and cheese: you all know this one, and you know I know it very well. Today we are talking about the sauce part and not the mac part. Lasagna: Normally a tomato sauce, ricottaey amazingness. Today its just about the noodles, I wanted to layer the mac and cheese to emulate the pressed sandwich. I was gonna leave the lasagna part out of the title, but about 5 people told me I'm not allowed to use lasagna noodles in a mac and cheese, I had to call it lasagna. This was hard to name! I could have also called it cubanza, but now I'm just talking nonsense. In other news, THIS WAS SOOO GOOD! It could have to do with me planning it for like 2 months, but I just loved it. Everyone who tried it gave me the "really?", followed by "its a bit pickley" followed by "it's actually really good!" like they were surprised or something. When have I led you guys astray that you doubt me so?
Instead of roasting a pork shoulder for forever, I fried up these little pieces of pork. Doesn't really matter what cut. This one said "stewing." I cooked them very high for awhile so that they had a nice crust.
Thin slice the pickles at a slant so they are longer.
8 oz of each. Cubans are made with swiss, and my normal mac and cheese mix is gruyere, cheddar, and jack, so i thought all 4 would be a good mix. Also gruyere is swiss anyways so its perfect. There is 8 oz of each of these, and you make a sauce with them like normal mac and cheese, but with lots of mustard and pickle juice in it! The full recipe will be below.
As you can see, I cooked that pork pretty brown.
Pickle juice right into the sauce? You crazy for this one Jay! I mean Dan.
Layering. How could this not be good?
There was a perfect amount of sauce to just cover the noodles. The sauce was thin(because of all the pickle juice) so I wanted to cook it for a long time. Because of this, I undercooked the noodles.
After a whole hour at 350.
So incredibly good.
Pickley, mustardy, cheesey, porkey, hammy, over the top awesome. My spell check HATES ME today. (even more than usual)
I had to take this picture from the leftovers the next day cause I love how you can see the layers.
8 oz each of:
3 cups milk
ABOUT 1/3 cup mustard
ABOUT 1 cup pickle juice from the jar
1/2 stick butter
4 tablespoons flour
small onion diced
4 or 5 medium dill pickles, thin sliced
1/2 lb ham (get something nice like pepper or rosemary ham, a good brand)
1 lb pork chunks, pan fried golden brown, then chopped up small
box (lb) of lasagna noodles
shred the cheeses. melt the butter in a decent sized pot to make the sauce. Add the onions and sweat about 5 minutes. Add the flour and whisk till it is combined well with the butter. keep stirring about 3 minutes till the color changes slightly. whisk in the milk(warm is better), making sure to get rid of all the lumps. add about half each of the pickle juice and mustard. Bring it to almost boil and reduce the heat. Add the cheese in small batches letting it all melt as you go. Add the rest of the mustard and pickle juice tasting as you go. You will most likely want to add it all, but you should still be tasting. You might even want more! don't be afraid of a WOW that is pickley! reaction, because its gonna be chilled out by the noodles and other stuff(like more pickles? what?) Anyways, UNDERcook the noodles in salted water and then build your lasagna. I put all the ingredients on the bottom layer, then one each on each of the next layers, then all on the top again. So pasta - pickleshampork - pasta - pickles - pasta - ham - pasta - pork - pasta - pickleshampork- pasta. yum soo good, i wish there was still leftovers. oven uncovered at 350 for an hour. The top will be nicely browned, but if not broil it. let it sit for about the longest 20 minutes ever before cutting and serving.