Categories: Meals
Ingredients
- 4 Scallions
- 12 ounce Cavatappi Pasta
- 20 ounce Pulled Pork
- 2 tablespoon Flour
- 13.5 ounce Milk
- 2 tablespoon Sweet and Smoky BBQ Seasoning
- 4 ounce Cream Cheese
- 1 cup Mexican Cheese Blend
- 2 teaspoon Hot Sauce
- 2 teaspoon Vegetable Oil
- 4 tablespoon Butter
- Salt
- Pepper
Directions
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Bring a medium pot of salted water to a boil. Wash and dry scallions, then trim and thinly slice, separating greens and whites.
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Once water boils, add cavatappi to pot. Cook until al dente, 8-10 minutes. Scoop out and reserve ½ cup pasta cooking water, then drain.
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Meanwhile, tear pork into smaller, bite-sized pieces. Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and a large pinch of salt and pepper. Cook, stirring a few times, until pork begins to brown, 4-5 minutes. Stir in scallion whites and cook 30 seconds. Transfer to a plate.
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After draining cavatappi, lower heat under pan used for pork to medium and add 2 TBSP butter. Once melted, stir in flour and cook 30 seconds. Slowly whisk in milk, reserved pasta cooking water, barbecue seasoning, and a few pinches of salt and pepper. Bring to a simmer, then let bubble until just thickened, 1-2 minutes.
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Remove pan from heat and add cream cheese and Mexican cheese, stirring until smooth. Stir in cavatappi and pork to combine. Season with salt and pepper.
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Divide pasta between plates. Garnish with scallion greens and hot sauce (to taste).