CHEF JESSE QUATRO / PUCKETT'S GRO. & RESTAURANT
THE PIGGY MAC
6 oz pulled pork BBQ
1 T spicy BBQ sauce
4 oz macaroni noodles (cooked)
4 oz cheese sauce (prepared, see below)
1/8 c shredded gouda cheese
1 T bread crumb mix (see below)
green onion, red pepper strip for garnish
Directions: Place prepared pulled pork in bottom of small cast iron skillet. In a saute pan, place butter and macaroni noodles and saute. Add the prepared cheese sauce (recipe below) and allow to warm. Add a drizzle of spicy BBQ sauce on top of the pulled pork in the skillet, then place the mac and cheese on top of the pulled pork. Add the shredded Gouda cheese and bread crumb topping (see below). Finish in the oven at 375 degrees, until browned, about 10-15 minutes. Garnish with green onions and red pepper strips.
To make bread crumb topping: mix bread crumbs with parsley, chopped bacon & grated Parmesan cheese.
To make cheese sauce:1 quart of milk, 1 t garlic powder, 1 t white pepper, 1 t Cajun seasoning, 5 cups shredded American cheese. Add spices to milk and bring to a simmer, then incorporate shredded American cheese handful by handful until desired consistency. You will use only 4 oz of this sauce for this recipe.
Note: Puckett's uses an 18-hour process with their BBQ, which is smoked slow 'n' low over cherrywood and finished in sous vide tradition. If you'd rather not go to the tourble of smoking your own BBQ, you can purchase it at Puckett's. www.puckettsgro.com.
