With Carolina hosting the NFC championship this weekend it’s only fitting to bring you some good ‘ol Carolina BBQ, despite it not being quite typical Carolina Weather down there right now.
Making a great pulled pork sandwich, a staple of Carolina cuisine, requires a lot of time as well as a great smoker. That is why this week I recommend leaving the the sandwich making for the professionals, but that does not mean you can’t add some Carolina flair to your game day feast. One of the best complements to the pulled pork sandwich is a solid serving of Mac n cheese, so without further ado today’s recipe of the week….
Wilson’s Own Mac n’ Cheese
Prep 15 min
Cook 40 min
Yield 6 servings
- 2 quarts water
- 1 tablespoon kosher salt, plus more for seasoning
- 1 tablespoon vegetable oil
- 2 cups uncooked elbow macaroni
- 2 eggs
- 1 1/2 cups evaporated milk
- 1/2 stick butter, melted
- Freshly ground black pepper
- 16 ounces shredded sharp Cheddar
- Dust with paprika
Watch how to make this recipe.
Preheat oven to 325 degrees F.
Bring water, salt, and oil to boil over high heat Add pasta, bring back to a boil and cook until al dente, 8 to 9 minutes. Drain pasta and rinse with cold water to stop the cooking process.
In a large bowl, mix together eggs, evaporated milk, melted butter and salt and pepper, to taste. Stir in 3/4 of the cheese and add the pasta. Spray an 8 by 8-inch baking pan with nonstick spray and add the pasta mixture. Top with remaining cheese and dust with paprika.
Bake until the cheese is golden and bubbly, about 30 minutes. Serve hot.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.