Servings:六。
这种通心粉是放纵的，不可能的，值得额外的时间和精力，但是如果您急于时间，请尝试Quick Skillet Mac and Cheese.
Position a rack in the center of the oven and heat the oven to 325°F.
将猪肉放入一个大型重型烤盘中，用箔纸盖住，然后烤直到肉从骨头上掉下来，5至6小时。冷却直至足够温暖以至于可以处理，大约1小时。
同时，根据包装方向将意大利面煮在一大锅中，直到几乎没有Al Dente。排干并放在一边。
Shred the pork by hand, pulling it into 2-inch-long pieces. Discard the bone and any excess fat. Set aside 1 lb. of the pulled pork (about 4 cups) and save the rest for another use (see “Leftovers,” below, for ideas).
Raise the oven temperature to 350°F. Melt the butter in a large 8-quart saucepan over medium heat. Add the onions, reduce the heat to low, and cook, stirring frequently, until golden and very soft, about 20 minutes.
Whisk in the flour and cook for 30 seconds. Whisk in the milk in a slow, steady stream. Raise the heat to medium high and whisk constantly until the mixture begins to thicken and bubble, 3 to 5 minutes.
在白葡萄酒，鼠尾草和1/2茶匙中搅拌。每个盐和胡椒。将混合物带到低火煮中，不断搅拌。
将热量降低至低温，并使用木勺将其搅拌入gruyère，Emmentaler和Fontina。搅拌保留的猪肉和意大利面，直到涂层充足。将混合物倒入12英寸的铸铁煎锅中。
在一个小碗中，将Panko，Parmigiano和橄榄油混合。均匀地撒在煎锅中的混合物上。
烘烤，直到浇头变成褐色，奶酪酱在40至45分钟的煎锅边缘和煎锅的边缘都冒泡。（如果浇头开始变得太褐色，则用箔纸松散帐篷。）通心粉和奶酪静置至少15分钟。撒上细香葱并食用。
Use the leftover pork shoulder inPork and Potato Hash with Poached Eggs and Avocado;Pork Ragout and Soft Polenta;或者用卷心菜，刺山柑和草药拉的猪肉三明治.
(Since I just made this recipe today AND I have this issue on my bookshelf, one could guess I am a fan of Fine Cooking...have been a subscriber for years) The people who reviewed this ten years ago will never see this review, but their thoughts are puzzling to me. This dish has LOTS (and LOTS) of flavor. It has a wonderful cheese fondue flavor. The "ham" was fantastic- I have searched for this type of ham for years, so if nothing else, I have a great source for what I consider a picnic ham. I roasted the pork the other day so that didn't really impact me. This afternoon, I shredded the cheese, sauteed the onions, made the cheese sauce, mixed in the cooked pasta (used 9 oz instead of 12 oz - I like a little more sauce : pasta ratio), and baked it....my husband went back for thirds, so I think that says it all. It was delicious. A bit expensive for my retired budget- really could leave out the ham and I would have loved it- but it was a wonderful dish. Not any more time intensive than most good recipes. Would make it again! (If someone needs something else to make from this issue- try the dumplings with pork and shrimp filling. As good as my favorite dim sum restaurant, Yank Sing, serves in San Francisco.)
Based on the previous reviews. I plan to make this recipe but add fresh thyme and dijon mustard.
这应该增加风味。
我想给这个食谱一个很好的评论，但是尽管我喜欢它，但我确实对此有不同的感觉：它很美味，但不像我认为所有准备一样的好吃。涉及的时间和数量。似乎可以通过便宜得多的成分来实现相同的结果（尽管坦白：我没有使用上述熏制猪肉，而是我已经在冰箱里有一个高质量的火腿）。它的味道也很丰富，这种丰富性感觉有点nt废，并且对增强风味并没有太大的作用。最后一件事，我想在干燥的一面。我会给它带来疑问的好处，并给它评价4星，很清楚我一个人可能是这些缺点的起源。当然，我们仍然喜欢这顿晚餐，但是下次我要做（我希望它可以解决！）我可能会配对，不使用这么多不同的奶酪，也许可以尝试不同的草药/香料，还有更多白汁。
I purchased some of the best pulled pork available in Middle Tennessee to make this recipe, and followed the recipe closely. In my opinion it is too much work and too expensive for such a bland result.
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