Bay Of Pigs Mac Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 1 lb cavatappi and cook until al dente according to package directions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and return to the pot.

Warm pulled pork

If using refrigerated pulled pork, warm gently in a skillet over medium-low heat with 3 tbs barbecue sauce until heated through, about 4–6 minutes. If pork is cold from fridge, add a splash (2–3 tbs) of the reserved pasta water or a bit of chicken stock to loosen. Keep warm.

When cheese sauce is ready, add the drained pasta to the pot with the sauce and gently fold to coat. If the sauce is too thick, add reserved pasta water 1–2 tbs at a time to reach a silky consistency.

Fold in the warmed pulled pork (reserve a small handful for topping if desired) and 1 cup crispy fried onions, mixing gently so pork is well dispersed but not mashed.

Make roux

In a medium heavy-bottomed saucepan over medium heat, melt 4 tbs butter until foaming. Add 4 tbs flour and whisk constantly for 1–2 minutes until the raw flour smell cooks off and the mixture is pale golden (do not let it brown).

Add dairy

Slowly whisk in 2 cups whole milk and 1 cup heavy cream in a thin stream to avoid lumps. Increase heat slightly and continue whisking until the mixture thickens and starts to bubble gently, about 3–5 minutes.

Finish sauce

Reduce heat to low. Add 2 cups grated sharp cheddar, 1 cup smoked gouda, and 2 oz softened cream cheese in handfuls, stirring until each addition melts and the sauce is smooth. Stir in 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp kosher salt, and 1 tsp black pepper. Taste and adjust seasoning. Keep sauce warm on the lowest heat, stirring occasionally so it doesn’t stick.

Toast breadcrumbs

In a skillet over medium heat, melt 2 tbs butter. Add 1 cup breadcrumbs and toast, stirring frequently, until golden and crisp, about 3–5 minutes.

Flavor breadcrumbs

Add 2 minced garlic cloves to the skillet and cook with breadcrumbs for 30–45 seconds until fragrant (do not brown the garlic). Remove from heat and stir in 1 tbs chopped parsley, 0.5 tsp lemon zest (optional), 0.25 tsp salt, and 0.25 tsp black pepper. Set aside.

Combine: With the pasta returned to its pot, pour the warmed house cheese sauce over the pasta and fold gently until evenly coated. If needed, add reserved pasta water 1–2 tbs at a time to loosen the sauce.

Plate and top: Transfer portions to serving bowls or a shallow baking dish. Top each serving with the remaining warmed pulled pork, a drizzle (about 1/2 tbs per serving) of extra barbecue sauce, a generous sprinkle of the garlic breadcrumbs, and the remaining crispy fried onions for crunch.

Garnish: Finish with 2 tbs chopped chives or green onions and an optional drizzle of olive oil. Serve immediately while hot so the cheese sauce is creamy and breadcrumbs stay crisp.