Back in July we hired a gal to help out with the milking around here because once in a while this family needs to get away! Kierra has really been a blessing, and she milked for me this last weekend, which is why this blog post is a little tardy.
It was so nice for the kids and I to relax down at my sister’s for the weekend and celebrate my brother-in-law’s birthday.
Sometimes you just need to do hide away for a few days and be with family. Andy joined us Saturday night and all day Sunday, after the hay was caught up. It was so nice for all of us to be together (minus Faith who is living in another state- WE MISS YOU FAITH)!
Nathan in the passenger seat living his best life!
My bro-in-law’s classic truck, restored with his dad. Beautiful.
Anyway, I don’t have time to write a full-on blog post at the moment, but thought I’d share a recipe mash-up we enjoyed last week to make up for my absence.
On Labor Day I had smoked a Boston Butt roast on the grill and we had a ton of leftovers, because my eyes are bigger than my family’s tummies!
You can only eat so many pulled-pork sandwiches so I scoured the internet looking for a recipe to use up the leftovers in a new way. Enter, Pulled Pork Mac & Cheese Casserole!
If you use organic, two ingredient pasta, raw milk butter and yogurt, its a little closer to a ‘real food’ meal, and a far cry better than the boxed versions at the supermarket.
Give it a whirl and let us know what you think!
Pulled Pork Mac & Cheese Casserole
A way to use up some leftover pulled pork in a kid-friendly comfort-food meal!
Ingredients
- 6 Cups Pulled Pork
- 2 Cups Barbeque Sauce
- 16 Oz Pasta We use organic bowtie pasta, any small pasta will do.
- 1/4 Cup Butter
- 3/4 Cup Sour Cream or Plain Yogurt
- 1 tsp Dijon Mustard
- 1 tsp Sea Salt
- 1 tsp Paprika
- 1/2 tsp Chili Powder
- 1/4 tsp Freshly ground Black Pepper
- 2 Cups Shredded Cheddar Cheese
- 1 1/2 Cups Panko
- 1/4 Cup Butter
Instructions
- Preheat oven to 350 degreesCook pasta and drain, set aside but keep warm.To the pasta pot add 1/4 C butter, sour cream, dijon mustard and seasonings. Add the hot pasta back into the pot along with the shredded cheddar cheese.
- Gently stir until the cheese is melted.
- Combine pulled pork and barbeque sauce, spread into the bottom of a buttered 9/13 baking dish.
- Pour the pasta mixture over the pork.For the crunch topping combine the panko bread crumbs and 1/4 C of butter and spread over the top of the pasta.Bake uncovered for 35 mins! Enjoy!
Fabulous! First off, we are so glad you were able to come and visit us this past weekend. Now to the recipe: I made it almost exactly. I combined sharp cheddar and Colby. And used crushed ritz and butter for the topping because your fussy bro-in-law doesn’t prefer Panko. I would not change a single thing with the seasonings at all. We used leftover pulled pork from the weekend and this is really worth making! Thank you for sharing! 💙 I’d do a pork butt JUST to make this again and I will.
Yay! Glad it turned out good for you!
Super yum! My kids will appreciate this recipe for sure too!
Let me know what you think when you make it! I think you could use the mac and cheese layer as a stand-alone too 🙂