A vegetable-less dinner

September 17, 2007

This never happens but tonight we had dinner without vegetables. I always try to make a balanced meal for dinner; protein, carbs, and at least one non-starchy vegetable, but tonight I was just not feeling the veggies. So I didn’t make any. But what we did have was very good… barbecue pork sandwiches, made in the crock pot and homemade mac ‘n cheese. So I guess I don’t feel so bad about the veggies. Eh, I’ll do better tomorrow.

Crock Pot Pulled Barbecue Pork

2 lb pork loin roast
1 jar barbebue sauce (I use a honey bbq sauce for a sweeter flavor)
2 Tbsp yellow mustard
2 tsp worcestershire sauce
2 cloves garlic, crushed
1 1/2 cups broth or water

Place roast in the crock pot. Add 1/2 bottle sauce, mustard, worcestershire sauce, and garlic on top of the roast. Pour broth or water in the bottom of the crock pot. This helps to keep the roast from burning or drying out. Cook on low for 6-8 hrs. Before serving, take two forks and shred the pork in the crock pot. Turn the crock pot on keep warm and allow the pork to warm in the juices in the bottom of the crock pot for 15 min or so. Remove pork from the crock pot and place in a bowl. Add the other 1/2 bottle of sauce and toss to coat. Serve on buns or rolls.

I’m especially proud of how the macaroni turned out. It was the first time I have made this dish that it turned out well. You would think any proper southern girl would be born knowing how to make a killer mac ‘n cheese, but I have never had any luck with it until tonight. This will be my go to mac ‘n cheese recipe from now on! I basically just took ideas from several different recipes and came up with this.

Creamy Baked Mac ‘n Cheese

8 oz elbow macaroni
6 Tbsp butter
1/4 cup all purpose flour
1 1/2 cups milk
1 1/2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup plain bread crumbs
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 375. Begin my boiling the macaroni in salted water until done. Drain. Heat the milk for about 1 min in the microwave just to get it warm. In a skillet, melt the butter. Add flour and stir in with a whisk. Cook over medium heat for about 2-3 min. Slowly add warm milk to the pan and whisk until smooth. Remove from heat. Add 1 cup cheddar, 1/2 cup mozzarella, salt and pepper. Stir in macaroni. Pour into a greased baking dish. Top with additional cheddar, mozzarella and bread crumbs. Bake for about 25-30 min or until bubbly and golden brown.


3 Responses to “A vegetable-less dinner”

  1. Valli Says:

    Oh yah!!! Talk about your comfort foods!!!!

  2. Amber Says:

    Your mac and cheese looks awesome. And of course now I am craving it. 🙂

  3. Erika Says:

    I just wanted to say that I made this yesterday and it was DELICIOUS! Absolutely wonderful. Well done 🙂

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