Taiwanese Braised Pork Mac and Cheese

• •8 oz Elbow Macaroni
• •1 lb Ground Pork
• •3 cloves Garlic (minced)
• •1 tbsp Ginger (grated)
• •3 tbsp Soy Sauce
• •1 tbsp Shaoxing Wine (or dry sherry)
• •1 tsp Brown Sugar
• •0.5 tsp Five-Spice Powder
• •0.5 cup Water or Chicken Broth
• •3 tbsp Unsalted Butter
• •3 tbsp All-Purpose Flour
• •2.5 cups Whole Milk (warm)
• •2 cups Sharp Cheddar Cheese (shredded)
• •1 cup Monterey Jack or Colby Cheese (shredded)
• •1 tsp Toasted Sesame Oil
• •to taste to taste Salt
• •to taste to taste Black Pepper
• •2 pieces Scallions (thinly sliced, for garnish)
• •0.3 cup Crispy Fried Shallots (for garnish (store-bought or homemade))

Instructions

1. 1

   Cook the macaroni according to package directions until al dente. Drain well and set aside.

2. 2

   While the pasta cooks, prepare the braised pork: Heat a large skillet or pot over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned. Drain any excess fat.

3. 3

   Add minced garlic and grated ginger to the pork. Sauté for 1 minute until fragrant. Stir in soy sauce, Shaoxing wine, brown sugar, five-spice powder, and water (or broth). Bring to a simmer, then reduce heat to low, cover, and let it braise gently for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Keep warm.

4. 4

   In a separate large saucepan or pot, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.

5. 5

   Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and comes to a gentle simmer, about 3-5 minutes.

6. 6

   Remove the saucepan from the heat. Stir in the shredded cheddar and Monterey Jack/Colby cheeses until completely melted and smooth. Stir in the toasted sesame oil, and season with salt and pepper to taste. (Add a tiny splash more milk if the sauce is too thick).

7. 7

   Add the cooked macaroni to the cheese sauce and stir until evenly coated.

8. 8

   To serve, portion the mac and cheese into bowls. Top each serving generously with the warm braised pork, then sprinkle with sliced scallions and crispy fried shallots.

Chef's Tips

• 💡For an extra layer of flavor, consider adding a teaspoon of oyster sauce to the pork braise.
• 💡If you like a little heat, a pinch of white pepper in the cheese sauce or a dash of chili oil with the pork would be excellent.
• 💡Using freshly grated cheese melts more smoothly than pre-shredded, which often contains anti-caking agents.