Ingredients
Scale
- 8 ounces bite-sized pasta
- 1 tablespoon butter
- 1 tablespoon all purpose flour
- 2 cups milk
- 2 cups shredded monterey jack cheese
- 2 cups meat from Smithfield Southwest Style Peppercorn St. Louis Style Pork Spareribs removed from bones and roughly chopped
- 2 tablespoons fresh cilantro chopped (optional)
Instructions
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Bring a medium pot of lightly salted water to a boil. Cook pasta according to package directions, and drain.
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While pasta cooks, melt butter in a 12″ skillet over medium-high heat. Whisk in flour until a smooth paste forms.
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Whisk in milk about 1/4 cup at a time until mixture is smooth before adding more. Once all milk is added, bring to a low boil, whisking almost constantly.
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Reduce heat to medium-low, and add shredded cheese. Stir until cheese is melted. Then, stir in chopped pork and most of the cilantro. Allow to cook for about 3 minutes to allow pork to heat through.
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Add pasta, and stir until well combined. Turn off heat. Sprinkle remaining cilantro over the top if desired, and serve immediately.
- Prep Time: 10
- Cook Time: 20