Lunchbreak: Preview of Mac & Cheese Fest with BBQ pulled pork mac & cheese from Municipal Bar and Dining Company

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Tom Denne

Municipal Bar and Dining Company
216 W. Ohio

2nd Annual Mac and Cheese Fest
October 24

Tickets go on sale Auguest 31st.  For tickets and more information:

BBQ Pulled Pork Mac & Cheese

12 oz dried cellentani pasta

4 lbs pork shoulder
1/2 cup olive oil
1/2 cup orange juice
3/4 cup cola
1/2 Tbs salt
4 garlic cloves (smashed)
3 bay leaves

4 cups Whole Milk
8 Tbs unsalted butter
1/2 cup all-purpose flour
1 onion (diced)
2 cups shredded Mild Cheddar cheese
2 cups shredded American cheese
1 cup shredded Swiss cheese
1 bay leaf
1 clove garlic
1/2 tsp nutmeg
2 Tbs kosher salt
1 tsp cayenne pepper
1 cup mango BBQ sauce (or any variety of BBQ)
3/4 cup panko bread crumbs (optional)

Place pork, olive oil, orange juice, cola, salt, garlic cloves, bay leafs in a large heavy-duty roasting pan, cover with foil, and roast at 325°F until the meat is falling off the bone, 5 to 6 hours. Cool until warm enough to handle, about 1 hour.

Cook the pasta in a large pot of well-salted water according to package directions until just barely al dente. Drain and set aside.

Shred the pork by hand, pulling it into 2-inch-long pieces. Discard the bone and any excess fat. Set aside 1 lb. of the pulled pork (about 4 cups)

Melt butter in a large 8-quart saucepan over low heat. Wisk in flour, slowly add the milk. Raise the heat to medium high and whisk constantly until the mixture begins to thicken and bubble, 3 to 5 minutes.

Whisk in the nutmeg, bay leaf, cayenne, diced onion, garlic, salt and pepper. Bring the mixture to a low simmer, whisking constantly until desired consistency. Remove bay leaf.

Remove from heat and use a wooden spoon to stir in the Cheddar, Swiss and American cheese. If the cheese is not melting, return pan to stove on a low heat, watch carefully to ensure it does not burn.

Stir in the pork and pasta until well coated. Pour the mixture into a 12-inch skillet.

Put pasta in cast-iron skillet or dutch-oven.  Sprinkle with breadcrumbs and bake at 350F until breadcrumbs are browned and the cheese sauce is bubbling. Let the macaroni and cheese rest for at least 5 minutes.

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