Braised Pork Macaroni Casserole |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Recipe from Ricardo that uses leftover from Braised Pork Shoulder With Onions Ingredients:
375 g elbow macaroni |
1/2 recipe braised pork shoulder with onion (see braised pork shoulder with onions) |
1/2 cup 15% cooking cream or 1/2 cup 35% cream |
1 cup grated parmigiano-reggiano cheese |
1 cup grated mozzarella cheese |
salt and pepper |
Directions:
1. With the rack in the middle position, preheat the oven to 200 °C (400 °F).
2. In a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Set aside.
3. Coarsely chop the pork and place in a large saucepan with the braising liquid. Add the cream and bring to a boil. Let reduce for about 5 minutes. Add the pasta and parmesan and stir to combine. Season with salt and pepper. It is normal that the preparation seems liquid.
4. Pour into a 33 X 23-cm (13 x 9-inch) or a 3 liters (12 cups) baking dish. Cover with the mozzarella cheese. Bake for about 30 minutes or until the cheese begins to brown. Let rest for 10 minutes.
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