How To Make Pork Roll Mac 'N Cheese
Susan Sprague Yeske is well known to New Jersey food lovers from her years as Food Editor for The Times of Trenton. She writes a weekly Food Notes column and is an award-winning restaurant critic for the newspaper. She is the author of The Pork Roll Cookbook, out now from Cider Mill Press and available wherever books are sold.
For the first time ever, Pork Roll - the beloved Mid-Atlantic treat - gets the attention it deserves in The Pork Roll Cookbook. Food writer Susan Sprague Yeske shares over 50 recipes featuring this tasty meat and journalist Jenna Pizzi recounts pork roll's surprisingly fascinating history in this fun tribute to all-things pork roll. Enjoy one of our favorite recipes from the cookbook, just in time for the Pork Roll Festival: Pork Roll Mac 'N Cheese!
In this recipe from The Pork Roll Cookbook, macaroni and cheese gets more flavor and an extra blast of protein in this revamped recipe from Will Mooney, executive chef and wonder of Brothers Moon Restaurant in Hopewell, New Jersey. For a spicier version, increase the cayenne pepper to 1/2 tsp, rather than just a dash!
Related: Strawberry Popsicles From 'Duck Dynasty's' Kay Robertson
Pork Roll Mac N' Cheese
Makes four to six servings
- 1/2 pound elbow macaroni
- 1 tablespoon all-purpose flour
- 2 tablespoons butter divided
- 12 ounces diced pork roll
- 1/2 cup bread crumbs
- 1 pinch ground red pepper (cayenne)
- 2 cups milk
- 1/8 teaspoon paprika
- 1/2 pound cheddar, diced
- 1/4 teaspoon salt
- Heat oven to 400 degrees. Lightly grease 2-quart casserole dish.
- Cook macaroni according to directions then drain.
- In casserole dish, stir together diced pork roll and elbow macaroni.
- In medium saucepan, melt one tablespoon of butter. Blend in flour, salt, black pepper and cayenne until smooth. Stir in milk; cook over medium heat, stir until mixture thickens and boils. Add cheese; cook, stir until cheese is melted. Pour over pork roll mixture; mix well.
- Melt remaining 1 tablespoon of butter; stir in bread crumbs and paprika. Sprinkle over macaroni. Bake 20 to 25 minutes.
For a spicier version increase cayenne pepper from 1/4 to 1/2 teaspoon.
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