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You love meat. You love cheese. You love pasta. Jason Fullilove is making all your deepest desires com true with an epic mac N c.heese

Chef's At Home: Jason Fullilove's Meat Lovers Mac 'n' Cheese
Servings:

serving time4

Ingredients

  • For the BBQ pulled pork:

  • Large pork butt

  • 1/2 cup brown sugar

  • 1/4 cup cumin

  • 1/4 cup gochugaru (Korean crushed chili flakes)

  • 1/4 cup apple vinegar

  • 1 tablespoon ginger powder

  • 1/2 cup paprika

  • 1 tablespoon ground black pepper

  • 1 tablespoon salt

  • 1 tablespoon mustard seeds mix

  • 1 tablespoon chili powder

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1 teaspoon cayenne

  • 1/2 cup olive oil

  • For the mac 'n’ cheese:

  • 1 tablespoon olive oil

  • 1 teaspoon chili flakes

  • 1 clove garlic, chopped

  • 1 tablespoon chopped shallots

  • 1/2 cup white wine

  • 1/2 cup heavy cream

  • 2 tablespoons grated Parmesan

  • 1/4 cup shredded sharp cheddar

  • 4 cups cooked cavatappi pasta

  • 1/4 cup shredded Gruyere

  • 4 tablespoons unsalted butter

  • 1 tablespoon chopped parsley

  • 4 ounces roasted kielbasa

Instructions

  1. For the pulled pork: Combine ingredients for the rub.

  2. Cut pork butt into chunks and rub in spice mix.

  3. Low smoke for 3 hours or bake at 300 degrees for 3 hours. Remove from oven and pull apart meat with 2 forks.

  4. For the macaroni: In a pot large enough to hold the pasta, combine the olive oil, chili flakes, garlic and shallots over medium heat. Sweat the garlic and shallot until softened, but not browned. Add the wine and reduce slightly. Add the cream and bring to a simmer. Add the Parmesan and cheddar, stirring until well combined.

  5. Once the cheese begins to melt, add the cooked pasta. Bring back to a simmer and add Gruyere and butter. Cook until pasta absorbs some of the sauce, and remove from heat. Add parsley, toss and divide into 4 bowls. Garnish with pulled pork and sausage, and serve.

Chef's At Home: Jason Fullilove's Meat Lovers Mac 'n' Cheese
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