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Loaded Cubano Mac and Cheese
Introducing a comfort food that knows how to keep things interesting. This mac and cheese is creamy and decadent, with a mustardy zing that kicks in just when you think you’ve got things figured out. It leaves you craving more…and more, and more. Try to have just one bite—we dare you!
Active Time: 1 Hr
Total Time: 1 Hr 30 Min
Servings: 12
Ingredients
- Extra virgin olive oil, for greasing
- 1 lb cavatappi pasta
- 1 lb pulled pork
- 1 lb ham, medium diced
- 1 cup medium diced dill pickles
- 1 lb low-moisture mozzarella cheese, grated
- 1 lb Swiss cheese, grated
- 8 oz colby jack cheese, grated
- 8 oz sharp cheddar cheese, grated
- 3 Tbsp all-purpose flour
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 3 Tbsp unsalted butter
- 12 oz evaporated milk
- 2 cups heavy cream
- ⅓ cup Plochman’s Cuban Style Blended Mustard
- 1 Tbsp minced chives, for garnish
- 1 tsp red pepper flakes, for garnish
Directions
- Preheat the oven to 350ºF and grease a 9x13” pan with olive oil. Cook the cavatappi according to package instructions. Drain and set aside.
- To make the Cubano mixture: In a medium bowl, combine pulled pork, ham, and pickles. Mix well and set aside.
- To make the mac and cheese: In a large bowl, combine the mozzarella, Swiss, colby jack, and sharp cheddar. Set aside.
- In a medium bowl, combine the flour, garlic powder, smoked paprika, salt, and pepper. Stir to combine and set aside.
- In a large pot over medium heat, melt the butter. Add half the seasoned flour and cook, whisking constantly, until a thick paste forms and deepens in color, 2 to 3 minutes. Slowly pour in the evaporated milk and heavy cream, whisking constantly to incorporate it. Cook, stirring occasionally, until thickened, 8 to 10 minutes.
- Stir in the remaining seasoned flour and Plochman’s Cuban Style Blended Mustard.
- Reduce heat to low. Add half the cheese blend, one handful at a time, stirring and letting the cheese melt between each addition. Once the sauce is smooth, remove the pot from heat. Fold in the pasta and ⅔ of the Cubano mixture.
- Spread half the pasta into the prepared pan, then evenly sprinkle half the remaining cheese blend on top. Layer the remaining pasta over the cheese.
- Combine the remaining cheese and Cubano mixture and evenly sprinkle it over the pasta. Bake for 25 to 30 minutes, or until the cheese is bubbling and starting to brown.
- Let cool for 5 minutes, garnish with chives and red pepper flakes, and enjoy. Leftovers can be stored in the refrigerator in an airtight container for up to 3 days.
