Braised Pork Macaroni Casserole
- 375 g elbow macaroni
- 1/2 recipe braised pork shoulder with onion (see Braised Pork Shoulder With Onions)
- 1/2 cup 15% cooking cream or 1/2 cup 35% cream
- 1 cup grated parmigiano-reggiano cheese
- 1 cup grated mozzarella cheese
- salt and pepper
- With the rack in the middle position, preheat the oven to 200 u0b0C (400 u0b0F).
- 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 liters (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.
elbow macaroni, onion, cream, cheese, mozzarella cheese, salt
Taken from www.food.com/recipe/braised-pork-macaroni-casserole-494161 (may not work)