Smokey, creamy, cheesey, spicy, deliciousness topped off with a crunchy topping!!! You can’t get better than this! It’s my version of El Paso BBQ ‘s mac & cheese.
Yields 4 servings
1/2 lb Elbow macaroni
1 Pint home canned pulled pork or 1 lb
3 Cups broth or water
3 oz Cream cheese
1 1/2 Tsp garlic powder
1 Tsp onion powder
1/2 Tsp ground black pepper
1/2 Tsp salt
1/4 Tsp ground cumin
Pinch of cayenne
1 Poblano pepper, roasted and chopped
3/4 Cup half n half
1 1/2 Cups shredded moneray jack cheese
Heat oven to 375 degrees f.
Cook pasta in broth until most of the liquid cooks out. Add, spices, cream cheese and cream. Stir well, add cheese and peppers. Stir pork in just to combine. Pour into buttered 8×10 baking dish.
Topping
1/2 Cup seasoned crutons, crushed
1/2 Cup cotija or parm cheese
1 Tbsp EVOO
Mix together and top casserole evenly.
Bake at 375 degrees f 20-25 minutes until top is golden brown.
Enjoy!
~J~
