I have renewed my Disney blogging by committing to myself to blog at least once a week about Walt Disney World. Most of my posts are about food but some will be about rides, family fun, and as always fun with autism.
One of my first posts was about the meal my daughter and I had at Min & Bill’s Dockside Diner in Disney Hollywood Studios. (Click for link to original post.) We thought the Macaroni & Cheese topped with Pulled Pork was delicious. I decided I wanted to create something similar at home. The weather has turned again and has become 70s during the day and 50s at night. Perfect for using the slow cooker to cook the Pulled Pork.
We have been reminiscing about Disney vacations lately so the question at dinner tonight was if you could add a new restaurant to Walt Disney World where would it be and what would it serve? My son thought a Canadian counter service with Poutine would be perfect. My daughter thought an American Table Service featuring recipes from around the country would be good. Mine was a Futuristic Table Service in Epcot serving neuvo cuisine with out of this world techniques in making them. The other Mom wanted a new country in Epcot with a table and counter service restaurant.
This was delicious! It was probably one of the worst dishes to feed my family, health wise, but it tasted great. Everyone had seconds and there were still two servings leftover for lunches. My interpretation of this dish was different from the Walt Disney World dish in that theirs was a Stouffer’s like macaroni and cheese and mine was more of a custard like macaroni and cheese. Just our personal preference.
I served this with a side of steamed green beans.
Barbecue Pulled Pork:
- 3 lbs. boneless pork ribs, trimmed of visible fat
- 2 1/4 cups+ good barbecue sauce, (I used Sweet Baby Ray’s original which is tangy and sweet)
Macaroni & Cheese:
- 1 lb. macaroni
- 4 TBSP butter, melted
- 8 oz. sharp cheddar cheese, shredded
- 8 oz. Monterey Jack, cheese, shredded
- 1 cup half and half (can use fat-free)
- 2 eggs, beaten well
- salt and pepper
- Crispy fried onions, such as French’s
- Barbecue Sauce for drizzling
Directions: I did this in two pieces and then combined them when serving.
- Place trimmed boneless ribs in the bottom of the slow cooker bowl. Cover with 1/2 cup of barbecue sauce and stir well. Cook on low 7-8 hours or on high 4 hours.
- About 90 minutes before you wish to eat begin making macaroni and cheese by cooking macaroni according to package directions for al dente.
- Prepare a 13 x 9 casserole dish with non-stick spray and preheat oven to 350 degrees.
- Drain pasta once it is cooked and return to pan. Over medium-low heat add the butter and cheeses stirring until the cheese has fully melted.
- Remove pan from heat and stir in half and half. Once fully incorporated stir in eggs. (Tip: Fully beat eggs before adding to dish and make sure macaroni is not too hot or you may end up with scrambled eggs in your macaroni and cheese.)
- Add salt and pepper and pour into prepared casserole dish.
- Bake for 45 minutes to one hour until center is well set and top is beginning to brown.
- Remove pan from oven and allow to set.
- Remove pork from slow cooker to a dish. Dump the accumulated liquid from the bowl of the slow cooker and wipe it out with a paper towel. Return pork to bowl of slow cooker pulling it apart with two forks as you place it back in.
- Add 1-2 cups of barbecue sauce to pork and stir well. You want it to be coated but not too saucy. You will be drizzling extra sauce over the top when you serve the dish. Turn slow cooker to high for about 10 minutes to heat the pork.
- Serve a scoop of macaroni and cheese topped with the pulled pork and then a sprinkle of crispy onions. Drizzle barbecue sauce over the top with extra on the table to add if desired.