A homestyle comfort food favorite with leftover braised pork, a creamy sauce and smoked gouda cheese blended with penne pasta!
Course Main Course
Prep Time 30minutes
Cook Time 40minutes
Total Time 1hour10minutes
1 tablespoon olive oil
1large clove garlic
1 cupchicken broth(or reserved pork broth from the braise, if you have it)
1/2 teaspoonkosher salt
1/4 teaspoon black pepperfreshly ground
1cup shredded cheesesuch as monterey jack, cheddar, mozzarella
3cups leftover Beer Braised Hatch Chile Chopped Porkrecipe from this site
1/2pound penne pastacooked to al dente, rinsed and drained
4slicessmoked gouda cheese
Preheat the oven to 350°. Spray a casserole dish with vegetable spray and set aside.
In a large skillet over medium high heat, add the olive oil. Heat until the oil slicks across the bottom of the pan and add the onion, celery and green pepper. Cook for 3-4 minutes until softened and slightly translucent. Add the garlic and continue to cook for another minute until fragrant.
Add the butter to the pan and once it's melted, sprinkle on the flour. Stir to combine the butter, flour and vegetables until they are well coated and cook for one minute.
Slowly stir in the chicken broth until completely combined. Add the milk and stir to combine. Continue stirring until mixture comes to a boil and cook for one minute. Remove from heat. Transfer 1 1/2 cups of sauce to a large bowl. Add shredded cheese to the remaining sauce in the saucepan and stir until melted. Set aside.
To the sauce in the bowl, add the chopped pork and penne pasta and toss to coat. Spread half of the penne mixture into the casserole dish and spread into the dish evenly. Lay the sliced gouda over the penne. Top with remaining pork/penne and spread evenly over the top.
Spoon the remaining cheese sauce evenly over the casserole. Sprinkle with breadcrumbs and bake for 25-30 minutes or until top is lightly browned and casserole is bubbling.