Mexican mac 'n' cheese with pork pibil

Name: Mexican mac 'n' cheese with pork pibil | Asda Good Living
Total time: 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 litre semi-skimmed milk; 50g Bake by Asda Plain Flour; 1 tsp hot sauce (optional); 225g Asda British Light Extra Mature Cheddar Cheese, grated; 485g pack Asda Slow Cooked Mexican Inspired Pork Pibil; 350g macaroni; 70g Asda Lightly Salted Tortilla Chips, crushed into smaller pieces; 50g Asda Grated Mozzarella Cheese; 1 small red onion, thinly sliced; 2 limes, juiced; 198g tin Asda Sweetcorn in Water, drained; 2 Asda Warm & Fruity Mixed Chillies, thinly sliced; 15g Asda Aromatic and Zesty Coriander, chopped

Thought mac ’n’ cheese was already the ultimate comfort food? This loaded version with nachos takes it to the next level.

By Asda Good Living,10th September 2024

Cook: 50 Mins

Serves: 6

Price: £1.74 per serving

Nutritional Information

Each 429g serving contains

Energy
12089kj
674kcal

34%

Fat
24.5g

High
35%

Saturates
12g

High
60%

Sugars
13.3g

Low
15%

Salt
1.63g

Med
27%

of your reference intake.
Typical energy values per 100g:
2818kj/674kcal

Ingredients

1 litre semi-skimmed milk

50g Bake by Asda Plain Flour

1 tsp hot sauce (optional)

225g Asda British Light Extra Mature Cheddar Cheese, grated

485g pack Asda Slow Cooked Mexican Inspired Pork Pibil

350g macaroni

70g Asda Lightly Salted Tortilla Chips, crushed into smaller pieces

50g Asda Grated Mozzarella Cheese

1 small red onion, thinly sliced

2 limes, juiced

198g tin Asda Sweetcorn in Water, drained

2 Asda Warm & Fruity Mixed Chillies, thinly sliced

15g Asda Aromatic and Zesty Coriander, chopped

Method

Off the heat, pour the milk into a medium-sized saucepan and tip in the flour. Over a medium heat, whisking vigorously and constantly, bring everything gradually to a simmer. Continue whisking and cooking until the sauce has thickened, 2–4 mins. Mix in the hot sauce, if using, then 200g of the cheddar cheese. Taste for seasoning.

Cook the pork according to pack instructions then mix with the pibil sauce. Preheat the oven to 180ºC/160ºC fan/gas 4. Boil the macaroni in salted water for 6 mins, then drain and tip into a medium-large baking dish. Stir in the cheese sauce and then swirl in big spoonfuls of the pork mixture. Sprinkle with ½ the crushed tortillas on top, followed by the remaining cheddar cheese and ½ the grated mozzarella. Finish off with the rest of the tortillas, topped with the last of the mozzarella. Bake in the oven for 20–25 mins or until it turns golden brown.

Meanwhile, put the sliced red onion in a bowl with the lime juice and a pinch of salt. Set aside to lightly pickle while the macaroni cheese is cooking.

Heat a large, non-stick frying pan over a high heat. Add the sweetcorn to the pan and dry-fry for 8–10 mins, tossing regularly until nicely charred.

Once the macaroni is cooked, top with the charred sweetcorn, sliced chillies, coriander and pickled red onion.

Keep any leftovers chilled for up to 3 days. Reheat in a baking dish covered with foil in an oven at 200ºC/180ºC fan/gas 6 for 20–25 mins or until piping hot in the centre.