Braised Pork Macaroni Casserole
Braised Pork Macaroni Casserole
Rating: (1 rated)
  • 3/4 lb (375 g) elbow macaroni
  • 1/2 recipe Braised Pork Shoulder with Onions (see recipe)
  • 1/2 cup (125 ml) 15% cooking cream or 35% cream
  • 1 cup (250 ml) grated Parmigiano-Reggiano cheese
  • 1 cup (250 ml) grated mozzarella cheese
  • Salt and pepper
  • Preparation
  • With the rack in the middle position, preheat the oven to 200 °C (400 °F).
  • In a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Set aside.
  • Coarsely chop the pork and place in a large saucepan with the braising liquid. Add the cream and bring to a boil. Let reduce for about 5 minutes. Add the pasta and Parmesan and stir to combine. Season with salt and pepper. It is normal that the preparation seems liquid.
  • Pour into a 33 X 23-cm (13 x 9-inch) or a 3 litres (12 cups) baking dish. Cover with the mozzarella cheese. Bake for about 30 minutes or until the cheese begins to brown. Let rest for 10 minutes.
  • Description
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