Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 2 tbsp. butter

  3. 2 cups milk, divided

  4. 1/4 cup all purpose flour

  5. 2 cups shredded sharp Cheddar cheese, divided

  6. 1 cup shredded Swiss cheese

  7. 1 tsp. Dijon mustard

  8. 1 tsp. Worcestershire sauce

  9. 1 tsp. salt

  10. 1/2 tsp. pepper

  11. 12 ounces uncooked small pasta shells

  12. 6 boneless pork loin chops, about 6 ounces each

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees. Coat the inside of a large baking dish with nonstick spray. Melt the butter in a medium saucepan over medium heat. Add 1 1/2 cups milk and bring to a simmer. Whisk together the remaining 1/2 cup milk and flour in a small bowl until smooth. Add the flour mixture to the pan and cook about 2 to 3 minutes until slightly thickened, whisking constantly.Reduce the heat to low. Add 1 1/2 cups Cheddar, Swiss cheese, Dijon, Worcestershire, salt and pepper and stir until the cheese is melted and smooth. Meanwhile, heat a large pan of lightly salted water to a boil. Add the shell pasta and boil until just tender, stirring frequently. Drain the pasta and transfer to a large bowl. Pour the cheese sauce over the pasta and toss to combine. Arrange the pork chops in the bottom of the prepared dish. Pour the macaroni and cheese over the chops. Sprinkle the remaining 1/2 cup Cheddar over the top. Bake about 40 to 50 minutes until the pork chops are cooked through and the macaroni and cheese is hot and bubbly. Serve immediately.


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