Mac n Cheese Cups with Pork Shoulder Ragu
Recipe yields 12 to 14 mac n cheese cups
Servings: 8
Ingredients
For Mac n Cheese Cups:
- roughly 50 (or 2 sleeves) Ritz crackers pulsed finely in food processor, or placed a gallon sized zip top bag and use a rolling pin to crush crackers
- 2 1/2 cups cheddar cheese shredded; split
- 4 tablespoons unsalted butter melted
- 8 oz. cooked elbow pasta cooked to al dente
- 3/4 to 1 (5.2-ounce) container Boursin Garlic and Herb cheese
- 2 tablespoons unsalted butter
- 2 large eggs
- 1/2 cup milk any kind
- 1/4 cup sour cream
- 1/4 teaspoon salt
- 1 teaspoon crushed red pepper flakes optional; for a little heat
- fresh parsley finely diced for garnish
For Pork Shoulder Ragu:
- 2 to 1 1/2 lbs. boneless pork shoulder roast
- salt and pepper
- 2 tablespoons olive oil extra virgin
- 1 tablespoon unsalted butter
- 1 small onion chopped
- 2 cloves garlic minced
- 1 (28 oz.) can diced tomatoes + juices + more if needed
- 1 cup red wine*
- 3 to 4 sprigs fresh thyme
- 3 to 4 sprigs fresh oregano
- 1/2 tablespoon fennel seeds optional
- 1 tablespoon hot sauce for smokiness (optional)
Instructions
For Mac n Cheese Cups:
- Preheat the oven to 350 degrees. Generously spray your muffin pan with nonstick baking spray**.
- In a large bowl, combine the crushed Ritz crackers, 1 cup of the shredded cheddar cheese, and the melted butter, mixing well until the mixture holds together and resembles coarse sand. Divide the mixture among the muffin cups and, using your fingers, press the crust firmly into the bottoms and up the sides of each muffin cup (if you have leftovers).
- In another large bowl, combine the cooked (and still hot) macaroni with 1/2 cup of the shredded cheddar, the garlic & herb cheese, and the 2 tablespoons of butter. Mix well.
- In a separate small bowl, combine the eggs, milk, sour cream, salt, and red pepper flakes (if using) and mix well. Pour the egg/milk mixture into the cooked macaroni, mixing until all of the ingredients are melted and smoothly combined. Place about 2 to 3 tablespoons of the macaroni mixture into each muffin cup.
- Top each muffin cup with the remaining cheddar cheese. Bake the mac and cheese cups until lightly golden on top, for about 20-25 minutes. Let cool slightly before removing from the muffin pan. Use a fork to gently remove from the muffin pan if needed.
For Pork Shoulder Ragu:
- Preheat oven to 325°F. Liberally salt and pepper the pork roast. Add olive oil and butter to large Dutch oven and heat over medium-high until butter melts, but does not burn. Add pork roast to pan and brown on all sides, about 8-10 minutes in all.
- Add the onions and garlic and saute for 1 minute. Add the tomatoes, wine, thyme, oregano***, fennel and hot sauce (if using) and bring to a boil. Cover, and put in oven. Braise for 3-4 hours, turning once halfway through cooking. If you are cooking less pork (only 1 pound or 1.5), you only need to braise for 2 hours. Add more liquid (water, wine, or tomato sauce) if needed. I recommend adding more tomato sauce if you need to. (The liquid should come to about 1/3 of the way up the pork.) Meat is done when it’s practically falling apart. Put on a cutting board and pull it apart with two forks, then add back to the pot and stir.
- To serve: Top your mac n' cheese cups with some pork shoulder ragù and top with fresh parsley as garnish. Serve while still warm. Additionally, you can just serve the pork shoulder ragù on the side. Enjoy!
Notes
*you can use beef stock if you don't want to use red wine
** I like to use avocado oil spray
***Instead of just throwing in the fresh herbs loose, you can make a bouquet garni. Just tie the thyme and oregano together with kitchen twine string so it's easier to remove and discard at the end.