Component
½ cup panko bread crumbs
½ cup {8 tablespoons} unsalted butter, divided
1/2 cup chopped onion
3 minced garlic cloves
3 cups diced leftover pork
16 ounces dried short pasta, such as elbows, cavatappi, or penne pasta
5 cups of whole milk
½ teaspoon ground mustard
2 cups frozen peas, thawed
cups of grated cheddar cheese
1 cup diced processed cheese, such as Velveeta
¼ cup chopped parsley
directions
Heat one tablespoon of butter in a large Dutch oven. Mix this melted butter with the panko crumbs and set aside.
Melt 1 tablespoon of butter in the same Dutch oven. Add the onion, meat and garlic and fry for 5 minutes or until the onion is soft. Pour into a bowl and set aside.
Pour the milk into a pot and bring to a boil (medium heat). Stir frequently to prevent sticking or burning on the bottom of the pot.
Add the remaining butter and mustard. Mix everything together until the butter is completely melted. Add the 1 cup of Velvita cut into cubes and heat until melted, stirring constantly.
Add 1 cup of cheddar cheese and mix until completely melted. Add the remaining 1 cup of cheddar cheese and mix well/ add parsley and peas. excite.
Remove from heat source. Season with salt and pepper to taste.
Top with buttered panko crumbs and place under the broiler for a few minutes to lightly brown the crumbs. Serve in pasta bowls.
Posted by Jovina Coughlin in Cheese, Ham, Healthy Italian Cooking, Pasta, Peas
