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When you make a 12 pound pork butt for two people, you have leftover pork for days. This means you need to get creative with leftovers. In my head, I envisioned this gooey, creamy cheesy macaroni and cheese, with pork chunks mixed in, but upon further contemplation, I decided to mix in some health with carrots and red bell peppers and keep it simple, avoiding a heavy cream sauce. So perhaps it's more of just a cheese-pasta than your traditional mac and cheese... but whatever.
The recipe calls for some Chipotle infused cheese. I found a great one by Sartori at Costco but you'll likely be able to find a similar version in the specialty cheese section of your grocery store. If you can't find a Chipotle Cheese, subbing Gouda is never a bad option.
The other thing you'll need for this is leftover pork. I had tested out Gordon Ramsay's Smoky Pulled Pork recipe earlier in the week so am still trying to use it all up. You could really throw in any leftover cooked meat you have on hand - pork, ham, chicken, steak or bacon would all be equally delicious in this and the fact that it's pre-cooked makes this one easy dish.
1/2 c finely shredded medium cheddar cheese
1/2 c. finely shredded Italian style blend
1 c. Bellavitano Chipotle Cheese (I found this at Costco - so any Chipotle infused cheese would work great - otherwise sub Gouda instead)
12 oz cooked elbow pasta (I used Simply Balanced Gluten Free Elbows)
1 c. matchstick carrots
1 large red bell pepper - diced
2 c. leftover pork - diced
5 oz can evaporated milk
salt, pepper and cayenne pepper to taste
Cheese Topping Mixture
1/2 c. Chipotle Cheese (or Gouda)
1/2 c. grated Parmesan Cheese
Preheat oven to 375 degrees. In a large mixing bowl, combine the ingredients for the cheese mixture and pasta mixture. Pour into a large casserole dish that has been sprayed with non-stick cooking spray. Top with cheese topping mixture. Bake at 375 degrees for 30 minutes or until top begins to brown.
Time: 40 minutes