If you’re prepping for a dinner party, we’ve got all the recipes you might need to kick things off – we have fab starters and desserts for you to try too! You might want to serve this pasta dish with plenty of leafy salad, as it’s very hearty food and your guests may get too full up, too quickly because it’s incredibly rich.
HOW TO MAKE PULLED PORK MAC AND CHEESE
- 375g macaroni or casarecce pasta
- 125g butter
- 100g plain flour
- 1 litre milk
- 2tbsp Dijon mustard
- 300g Gruyère, grated
- 150g extra mature Cheddar, grated
- 500g ready-prepared pulled pork or ham hock
- 100g fresh breadcrumbs
Cook the pasta in a large pan of boiling salted water until just tender. Drain and toss in olive oil to prevent sticking.
Melt the butter in a large pan. Add the flour and cook for a few minutes. Heat the milk separately, then whisk in the milk and keep cooking over a lowish heat until thickened. Stir in the mustard and all the cheese, reserving 5tbsp. Prepare the pork (usually in the microwave) and shred it.
Heat the oven to 170C fan, gas 5. Mix the sauce into the macaroni. Add the pork. Put into gratin dishes and top with the breadcrumbs and reserved cheese. Bake for 35 minutes until piping hot, golden brown and bubbling.