For the ultimate comfort food, we've combined the best two worlds, creamy mac and cheese topped with Nashville-inspired hot pulled pork. The finishing layer of crispy fried shallots will have you head-over-heels for this weeknight winner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Cheddar Cheese, shredded(ContainsMilk/Lait)
Before starting, preheat your broiler to high. In a large pot, add 10 cups warm water and 2 tsp salt. Cover and bring to a boil over high heat. Wash and dry all produce. Stir together the cornstarch, half the cayenne, 1/2 tsp salt and 1/2 tsp pepper in a small bowl.
Add cavatappi to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 8-9 min. When pasta is almost tender, add the peas. Cook for 2 min. Drain peas and pasta and return to the same pot.
Add 1/4 cup milk, 2 tbsp butter (dbl both for 4ppl), sour cream, cornstarch mixture and half the cheese to the pasta. Re-heat the large pot over medium heat. Cook, stirring often until sauce thickens slightly, 2-3 min. Add the pulled pork and toss to combine.
Transfer the mac and cheese mixture to an 8x8-inch baking dish (9x13-inch baking dish for 4ppl). Sprinkle over the remaining cheese. Broil in the middle of the oven until the cheese melts and the top is crisp, 3-4 min.
While the mac and cheese broils, stir together the hot sauce, honey and remaining cayenne in another small bowl and set aside.
Divide the mac and cheese between plates. Sprinkle over the crispy shallots. Drizzle over the hot honey sauce.