Name: Braised Pork Macaroni Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 serving(s)
Ingredients: 3/4 lb (375 g) elbow macaroni; 1/2 recipe Braised Pork Shoulder with Onions; 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

Ingredients

- 3/4 lb (375 g) elbow macaroni
- 1/2 recipe Braised Pork Shoulder with Onions
- 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.

Braised Pork Macaroni Casserole

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Ingredients

Preparation

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