Pulled Pork Mac & Cheese
with
a healthy twist!
Ingredients
16 oz whole wheat pasta (rotini or penne)
1 lb shredded BBQ pork (homemade or store bought)
½ medium onion, diced
3 oz shredded cheddar
3 oz shredded monterey jack
1 clove garlic, minced
1 tbsp Dijon mustard
Dash of nutmeg and cayenne
12 oz cooked squash (fresh or frozen, I used a combination of butternut
and acorn)
1 tbsp butter or olive oil
1 tbsp flour
3 cups skim milk
Sprinkle of parmesan and parsley (fresh or dried)
Directions
1.
Boil pasta, drain and set aside (I undercook
since it will be baked).
2.
In a sauce pan, heat butter or olive oil, add
onions and garlic, sauté 3-5 minutes
3.
Sprinkle in flour and sauté 1-2 minutes.
4.
Add milk and slowly bring to a boil, stirring
every few minutes. Add Dijon, nutmeg and
cayenne.
5.
Once the milk has thickened, slowly stir in the
cheese and then the squash. Mix in shredded pulled pork. Add the pasta. Combine
and pour into a greased 9x13 pan.
6.
Sprinkle top with freshly grated parmesan cheese
and parsley.
7.
Bake at 350 for 30-40 minutes.
