Shredded Pork Mac and Cheese
Roasted Green Beans and Sliced Tomatoes
Ingredients
- 1 (2½-lb) boneless pork shoulder roast
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 1 cup chopped onion
- 2 cloves garlic
- 1 bay leaf
- ½ cup low-sodium chicken broth
- ¼ cup white wine vinegar
- 1 (16-oz) pkg elbow macaroni
- 3 cups milk, divided
- 2 Tbsp all-purpose flour
- 1½ cups shredded Cheddar cheese, divided
- 1 cup shredded American cheese
- 1 tsp dry mustard
- 1 green onion, thinly sliced (optional)
Instructions
- Place pork in a 5- to 7-quart slow cooker. Sprinkle pork with ¼ tsp each salt and pepper.
- Add onion, garlic, bay leaf, broth, and vinegar. Cover, and cook on LOW 10 to 12 hours or until pork is very tender. Shred pork or cut into pieces.
- Preheat broiler. Cook pasta according to package directions.
- Meanwhile, bring 2¾ cups milk to a boil in a large saucepan over medium-high heat .
- Whisk together ¼ cup milk and flour in a small bowl until smooth. Gradually whisk flour mixture into hot milk mixture. Cook, whisking constantly, until mixture is thickened and bubbly.
- Reduce heat to medium-low; stir in 1 cup Cheddar cheese, American cheese, mustard, and ¼ tsp each salt and pepper.
- Add pasta and pork, stirring to combine; spoon into a baking dish; sprinkle ½ cup Cheddar cheese over pasta mixture.
- Broil 2 minutes or until cheese melts. Sprinkle with green onion, if desired.
Side Dish Ingredients
- 1½ lb green beans, trimmed
- 1 pint grape tomatoes
- 2 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 400°F. Combine all ingredients on a large rimmed baking sheet; spread in a single layer.
- Bake 15 minutes or until beans are crisp-tender and tomatoes are beginning to burst.
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