Cuban-American fusion recipe
Mac and Cheese with Cuban Mojo Roast Pork
Macaroni with cheddar and mozzarella, shredded mojo roast pork and a crunchy baked topping: an ideal Thanksgiving side dish.
- Preparation20 min
- Cooking30 min
- Total time50 min
- Servings8 servings as a side dish
- DifficultyMedium
A festive fusion dish that brings together American mac and cheese and the flavor of Cuban roast pork. Elbow macaroni is coated in a creamy cheddar sauce and baked with juicy pork and crunchy crumbs.
Ingredients
Check off the ingredients you have.
Pasta and roast pork
Cheese sauce
Topping
Method
Cook the pasta
- Heat the oven to 200 °C. Cook the macaroni in plenty of salted water for 2 minutes less than directed on the package. Drain and set aside.
- Mix the roast pork with the mojo; if cold, warm it briefly in a skillet to keep it juicy.
Make the sauce
- Melt 50 g of butter over medium heat, add the flour and stir for 1 minute without letting it brown.
- Pour in the milk gradually, whisking to prevent lumps. Cook for 5 to 7 minutes until thickened, then turn off the heat.
- Add the cheddar and mozzarella in batches, stirring until melted. Season with salt and pepper.
Assemble and bake
- Mix the macaroni with the cheese sauce and two thirds of the roast pork. Transfer to a baking dish and scatter the remaining pork over the top.
- Combine the panko with the melted butter and parsley. Scatter over the dish.
- Bake for 15 to 20 minutes until bubbling and golden on top. Let rest for 5 minutes and serve hot.
