Creamy Baked Macaroni and Cheese ... Michelle's find ...

Creamy Baked Macaroni and Cheese

 

 

A baked mac and cheese recipe that is rich and creamy but can be made ahead of time and thrown in the oven when guests arrive.

4.55 from 613 votes

Course: Holiday, Side Dish

Cuisine: American

Keyword: macaroni and cheese

 

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

 

Servings: 8 servings

Calories: 538kcal

 

Author: Marianne

Ingredients

·       16 ounces macaroni

·       ⅓ cup butter

·       ⅓ cup flour

·       ½ tsp white pepper

·       ½ tsp salt

·       ⅛ tsp cayenne pepper

·       3 ½ cups 2% milk

·       8 ounces medium cheddar cheese shredded

·       8 ounces extra sharp cheddar cheese shredded

Equipment

·       3 Quart Baking Dish

Instructions

1.            Preheat the oven to 375 degrees F.

2.            Bring a large pot of salted water to a boil. Add the macaroni, cook for 8 - 9 minutes. Strain and set aside.

3.            In a heavy-bottomed large pot over medium heat, melt the butter.

4.            Sprinkle the flour, white pepper, salt, and cayenne pepper over the melted butter, whisking until smooth and the mixture has thickened slightly.

5.            Stir in the milk ½ cup at a time ( feel free to eyeball it ), only adding the next half cup once the previous one has been incorporated entirely.

6.            Add all of the medium cheddar cheese and half of the extra sharp cheddar cheese, stir into the milk/flour sauce until melted. Stir in the macaroni.

7.            Pour into a 3 quart baking dish. Top with the remaining extra sharp cheddar cheese.

8.            Bake at 375 F for 30 minutes.

 

 

Insta Pot Cafe Rio Sweet Pork

 Instant Pot Cafe Rio Sweet Pork—make your favorite restaurant’s sweet pork at home with just a handful of ingredients. This pulled pork is perfect over salad, rice, tacos, burritos, quesadillas or on a toasted bun

Instant Pot Cafe Rio Sweet Pork

Are you a fan of the sweet pork at Cafe Rio or Costa Vida? If you don’t know what I’m talking about Cafe Rio is a restaurant that is sort of like Chipotle, only better. They are famous for their sweet pork salads which contain a fresh flour tortilla, cilantro lime rice, beans, romaine lettuce, sweet pork, cotija cheese, lime, guacamole, fried corn chips and their famous house dressing, a creamy tomatillo ranch. My mouth is watering just thinking about it!

Now you can easily make the sweet pork at home and it tastes almost identical to the real thing! You can make all the fixings for the Cafe Rio style salads or you can just serve this meat over a taco. That’s how I enjoyed it and it was the bomb! I loved the sweetness paired with a freshly baked tortilla (I find these in the refrigerated section of the grocery store), garden fresh tomatoes, chopped cilantro and a generous dollop of full fat sour cream.

This recipe is a bit unique because you pressure cook twice. The first time you pressure cook to get the pork shreddable. Then you pressure cook the second time to infuse all the flavors into the shredded pork. The second pressure cook time is only 5 minutes and luckily the pot comes to pressure really quickly. Since the pork is already shredded you can use a quick release the second time around.

Make your favorite restaurant’s sweet pork at home with just a handful of ingredients. This pulled pork is perfect over salad, rice, tacos, burritos, quesadillas or on a toasted bun. 

---

Ingredients

·       2 1/4 cups Coke, divided (not diet)

·       2 1/2 pounds pork shoulder, trimmed of excess fat and cut into quarters

·       1 1/4 cup brown sugar, divided

·       1 tsp garlic salt

·       1 (4 oz) can green chilies

·       1 (10 oz can) red enchilada sauce

---

Instructions

1.    Pour 1 ½ cups of Coke into Instant Pot. Add in the quartered pork, ¼ cup brown sugar and garlic salt.

2.    Cover and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 60 minutes. When the time is up let the pot sit there for 15 minutes and then move the valve to venting. 

3.    Discard the cooking liquid. Shred the meat. Keep the meat in the Instant Pot.

4.    Add ¾ cup Coke, 1 cup brown sugar, green chilies and enchilada sauce to a blender. Blend until smooth. Pour the mixture into the Instant Pot. 

5.    Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When the time is up you can use a quick release or a natural release. Remove the lid.

6.    Use tongs to serve the pork on top of salads, rice, burritos, tacos, quesadillas etc.

I made this today at Curtis and Sarah's house.  Found it on the internet ...

365 days of. SLOW  + PRESSURE Cooking (Karen)