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Pork Rind Recipe

Macaroni and Cheese

Prep Time:

1 hour

Servings:

4 servings

Ingredients:

    1 1/4 cups crushed Southern Recipe Original Pork Rinds, crushed
    1 pound uncooked cellentani (corkscrew) pasta
    2 Tbsp. butter
    1/4 cup all-purpose flour
    3 cup fat-free milk
    1 (12-oz.) can fat-free evaporated milk
    1 cup (4 oz.) shredded smoked Gouda cheese
    1/2 cup (2 oz.) shredded 1.5% reduced-fat sharp Cheddar cheese
    3 ounces fat-free cream cheese, softened
    1/2 tsp salt
    1/4 tsp ground red pepper, divided
    1 (8-oz.) package chopped smoked ham
    Vegetable cooking spray
    1 Tbsp. butter, melted


Directions:

Preheat oven to 350°F. Prepare cellentani pasta according to package directions. Meanwhile, melt 2 Tbsp. butter in a Dutch oven over medium heat. Gradually whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk and evaporated milk until smooth; cook, whisking constantly, 8 to 10 minutes or until slightly thickened. Whisk in Gouda cheese, next 3 ingredients, and 1/8 tsp. ground red pepper until smooth. Remove from heat, and stir in ham and pasta.

Pour pasta mixture into a 13- x 9-inch baking dish coated with cooking spray. Stir together crushed pork rinds, 1 Tbsp. melted butter, and remaining 1/8 tsp. ground red pepper; sprinkle over pasta mixture. Bake at 350°F for 30 minutes or until golden and bubbly. Let stand 5 minutes before serving.


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