For the past week I’ve been living the Olympic dream. I’ve been carefully honing my time management technique and training hard on my fast forwarding skills to get through about 16 hours of BBC Olympic coverage every day. At the halfway point, I’m all caught up, and I’ve taken in all the Olympic glory. I’m ready to go for the gold in week two.
My favorite is always the figure skating, and I don’t care how many time he falls down, Patrick Chan of Canada is absolutely exquisite. His performance is masterful and draws me right in. I did also love the two Japanese men. They were the perfect contrast of earth and air. Hanyu was light and ethereal while Uno is supremely grounded and powerful. Who was your favorite on the ice?
While I watch athletes at peak physical form, I am perfecting my butt groove in my couch and eating food that almost certainly would not be allowed in the Olympic village. A prime example is this BBQ Pulled Pork Stovetop Mac & Cheese. Al dente pasta is loaded up with masses of cheese and complimented with salty, sweet, and spicy pulled pork. It’s a real winner.
This dish is a great way to use up leftover pulled pork if you’d made your own, but it’s certainly not necessary. I used store bought pulled pork, or you could pick up a takeaway portion from your favorite smokehouse. Being a stovetop mac, this dish won’t dry out and the cheese stays super silky. Stir in as much of your favorite BBQ sauce as you like.
I will never be an Olympic champion, and I certainly don’t want to eat like an elite athlete, but I feel like a star when I serve something as awesome as BBQ Pulled Pork Stovetop Mac & Cheese. You’ve got to try it.
- 8 ounces short pasta
- 1/2 tablespoon butter
- 1/2 tablespoon flour
- 3/4 cup milk (I used skim and it was plenty rich)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 4 ounces shredded cheddar cheese
- 4 ounces shredded swiss cheese
- 1 ounce grated parmesan cheese
- 4 ounces pulled pork
- 1/8 cup barbecue sauce
- Boil pasta in plenty of salted water according to package instructions.
- In a medium sauce pan, melt butter, then sprinkle the flour over it. Whisk butter and flour together into a paste and allow to cook for a couple of minutes until it smells nutty.
- Slowly whisk in the milk. Try to prevent lumps. Add garlic powder and cayenne. Let it thicken until it just starts to bubble.
- Stir in the cheese and mix until smooth. Remove from heat.
- Stir pulled pork and barbecue sauce together in a small bowl.
- After you've drained your pasta, return it to the pot. Pour over the cheese sauce and stir to combine. Fold in pulled pork mixture. You can add pepper if you like, but taste it before adding any salt. You may not need it since the pork is so salty.
- Drizzle on some extra barbecue sauce at the end if you like.