Dean's shredded pork mac 'n' cheese

Dean's shredded pork mac 'n' cheese will melt in your mouth!

Serves 4Prep: 10 minutesCook: 40 minutes

Ingredients:300g dried macaroni pasta250g leftover belly pork, diced small1 onion, finely diced2 cloves garlic, crushed410g can evaporated milk50ml tomato ketchup150g Cheddar cheese, grated50g blue cheese, crumbled (dolcelatte)Salt and pepper1 tsp English mustard to taste100g leftover crackling60g coarse breadcrumbs50ml barbecue sauce

Method:

• Preheat the oven to 180C/gas 4

• Cook the macaroni according to the packet instructions, drain and set aside

• Fry off the belly of pork in a hot pan until golden, then remove around a third to top the finished mac and cheese. Reduce the heat to medium, stir in the onion and garlic and cook for a further 2-3 minutes.

• Pour in the evaporated milk, ketchup, 2/3rds of the cheese and stir until melted, season and add the English mustard to taste

• Stir the pasta into the cheese sauce then stir, making sure it is well combined, pour into a baking dish

• Blitz up the crackling in a mini processor until a crumb consistency, then sprinkle over the pasta along with the breadcrumbs and the remaining cheese. Bake in the preheated oven for 20-25 minutes. Leave to stand for 5 minutes before serving.

• Top with the reserved pork which has been glazed with the barbecue sauce

EXTRAS:Festive pork quesadillas