We had a stack of leftover pulled pork from Aaron’s birthday party this week so I thought I’d throw together an American bbq dinner of sorts with the leftovers as a quick midweek meal. We had the pork and the coleslaw, so to it I added a batch of cornbread and Anthony Bourdain’s macaroni & cheese from his book, Appetites.
It was really nice, albeit a bit different from my usual macaroni & cheese, though the method is virtually the same. It had an extra 2 cups of milk and 8 oz of cheese! The seasonings were familiar, cayenne and mustard (I used paprika instead of cayenne) and instead of just using cheddar like I normally would, it contained 4 different cheeses – mozzarella, cheddar, Parmesan and Gruyere (I substituted monterey jack for the Gruyere because that’s what I had on hand).
The feedback on his version of macaroni & cheese was mixed. The younger two refused to eat it (I think the Parmesan on top was too strong a flavor) but the rest of us thought it was great. Will I change my recipe and use this one instead from now on? Nah. I am open to seeing if there is a better recipe out there, but this one ain’t it. But it was quite close and it was creamy and delicious!