Decadent patties made from mac and cheese act as the “bread” in this tasty meal. Serve with your favorite store-bought or homemade pulled pork.
Mac and Cheese Cakes with Pulled Pork
Serves: 6
Ingredients
- 4 tablespoons unsalted butter, divided
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon garlic powder
- 1 cup shredded MontereyJack cheese
- 1 tablespoon Creole mustard
- 12 ounces elbow macaroni, cooked according to package directions
- 3⁄4 cup panko (Japanese bread crumbs)
- 4 tablespoons vegetable oil
- Pulled pork, bread-and-butter pickles, and barbecue sauce, to serve
Instructions
- Line a 9x5-inch loaf pan with plastic wrap, letting ends extend over sides of pan.
- In a large saucepan, melt 2 tablespoons butter over medium heat. Add flour; cook, whisking constantly, for 1 minute. Whisk in milk, salt, pepper, and garlic powder. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium-low. Cook, whisking constantly, until thickened, about 2 minutes. Remove from heat.
- Stir cheese and mustard into sauce until cheese is melted. Stir in macaroni. Spoon into prepared pan, smoothing top. Cover and refrigerate until chilled and very firm, about 6 hours.
- On a plate, place bread crumbs.
- Invert loaf onto a cutting board. Using a serrated knife, cut loaf into 6 slices; press both sides of each slice into bread crumbs.
- In a large skillet, melt 1 tablespoon butter with 2 tablespoons oil over medium-high heat. Add half of breaded slices. Cook until golden brown, about 2 minutes per side. Repeat procedure with remaining 1 tablespoon butter, remaining 2 tablespoons oil, and remaining breaded slices. Serve with pork, pickles, and barbecue sauce.
