Ana's Pork Enchilada Mac and Cheese

Ana made this delicious dish for us the other day. It's quick and easy. She used my homemade enchilada sauce, which you can make either right then, or in advance and keep in the fridge until ready to use. Of course, you can use store bought enchilada sauce. Either way, the flavor combo is wonderful and this whole dish is simply delicious. Enjoy!

Ingredients:

-2 lbs pork, cubed 

-salt and pepper

-1 lb small pasta (elbow macaroni, small shells, rotini, etc), cooked and drained

-2 cups heavy cream

-2 cups enchilada sauce (recipe below)

-1 tsp cumin

-1 tsp salt

-2 cups shredded cheddar cheese

Directions:

Coat a large skillet with cooking spray. Add the pork chunks and season with a little salt and pepper. Cook until golden brown on both sides. Remove onto a plate.

Cook the pasta, according to package directions, then drain.

While the pasta is cooking, in a large sauce pan, heat the cream, enchilada sauce, cumin, and salt. Whisk until well combined and bubbly. Stir in the cheese and mix until all melted.

To that yummy sauce, add the drained pasta and cooked pork. Give it a good stir and serve. YUM! Enjoy!

Enchilada Sauce (makes 2 cups):

-3 Tbs extra virgin olive oil

-3 Tbs flour

-1 Tbs chili powder

-1 tsp ground cumin

-1/2 tsp garlic powder

-1/4 tsp dried oregano leaves

-2 tsp salt

-2 tsp pepper

-a pinch of cinnamon

-2 Tbs tomato paste

-2 cups chicken broth

-1 tsp apple cider vinegar

Heat the oil in medium saucepan. In a bowl, combine the flour, chili powder, cumin, garlic powder, oregano, salt, pepper, and cinnamon. Mix well and add to hot oil.  Whisk until nice and smooth and cook for 1 minute.  Add the tomato paste and mix until smooth.  Add chicken broth and whisk until smooth. Bring to a simmer and let it cook over medium-low heat for 5-6 minutes or until it starts to thicken. Remove pan from stove and stir in the vinegar.