Fourth of July

Chipotle Pulled Pork Mac & Cheese

with Corn & Cotija Breadcrumbs

45 MIN

+$6.99/serving 4 Servings

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From the Test Kitchen

WHY WE LOVE THIS DISH
This decadent mac and cheese—made with creamy béchamel, smoked gouda, and monterey jack—gets a seasonal twist from bites of sweet corn, plus scallions and fresh jalapeño pepper. You'll top it with tender pulled pork simmered in a smoky chipotle-guajillo glaze, then a sprinkle of crunchy toasted breadcrumbs (tossed with cotija cheese).
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Nutrition

PER SERVING
Calories

1320 Cals (est.)

View Full Nutrition

fresh

ingredients

20 oz Cooked Pulled Pork
¾ lb Cavatappi Pasta
4 ears Corn
1 Jalapeño Pepper
⅔ cup Béchamel Sauce
1 oz Pickled Peppadew Peppers
2 Scallions
½ cup Cream
¼ cup Panko Breadcrumbs
2 tsps Chipotle Chile Paste
1 Tbsp Light Brown Sugar
⅔ cup Guajillo Chile Pepper Sauce
1 oz Tomato Chipotle Flavored Butter
6 Tbsps Pepper Sofrito
8 oz Shredded Monterey Jack Cheese
4 oz Smoked Gouda Cheese
2 Tbsps Grated Cotija Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the glaze

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Remove any husks and silks from the corn; cut the kernels off the cobs. Grate the gouda on the large side of a box grater. Roughly chop the pickled peppers. Cut off and discard the stem of the jalapeño pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling. In a bowl, combine the guajillo sauce, brown sugar, 1/4 cup of water, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly. Reserving the pot, transfer the pasta to a bowl. Drizzle with olive oil and stir to coat.

3 Toast & finish the breadcrumbs

Meanwhile, in a large pan (nonstick, if you have one), heat the butter and a drizzle of olive oil on medium-high until melted. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until toasted. Transfer to a bowl; add the cotija and stir to combine. Wipe out the pan.

4 Glaze the pork

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pulled pork. Cook, stirring occasionally and breaking the meat apart with a spoon, 1 to 2 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the pork is heated through and the liquid is slightly thickened. Turn off the heat.

5 Cook the vegetables

In the reserved pot, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels, sliced white bottoms of the scallions, chopped jalapeño pepper, and pepper sofrito; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened.

6 Finish & serve your dish

To the pot, add the béchamel, cream (shaking the packet before opening), and reserved pasta cooking water; season with salt and pepper. Cook on medium, whisking frequently, 1 to 2 minutes, or until combined and heated through. While whisking, working in batches, add the grated gouda and monterey jack; season with salt and pepper. Cook, whisking constantly, 1 to 2 minutes, or until thoroughly combined and the cheese is melted. Add the cooked pasta. Cook, stirring frequently, 1 to 2 minutes, or until the pasta is coated and the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the mac and cheese topped with the glazed pork, finished breadcrumbs, chopped pickled peppers, and sliced green tops of the scallions. Enjoy!