Chef Kevin Belton Recipe: Mac and Cheese with Pulled Pork & Peach Cobbler

NEW ORLEANS — Over the course of its 300-year history, New Orleans’ cuisine has been one of its greatest gifts to the world. Now, as we celebrate the city’s 300th birthday and WWL-TV’s 60th anniversary, our gift to you is a free e-cookbook, with 'Family Favorite' recipes.

Click here to download the free "Family Favorites" cookbook

This cookbook series celebrates New Orleans’ family favorites recipes, to coincide with the city’s tricentennial. What better way to commemorate 300 years of life in the city we love than by celebrating the thing that truly unites us all: food.

Mac and Cheese with Pulled Pork

Ingredients

• 4 Tbsp. butter
• 1 ⁄4 cup flour
• 3 cups evaporated milk
• 2 Tbsp. Creole seasoning
• 1 tsp. salt
• 2 tsp. dry mustard powder
• 1 ⁄ 2 tsp. white pepper
• 1 lb. macaroni, cooked
• 1 ⁄ 2 cup cubed cheddar cheese
• 1 ⁄ 2 cup shredded Colby Jack cheese
• 1/2 cup shredded Parmesan cheese
• 1 ⁄ 2 cup cubed provolone cheese
• 1 cup grated mozzarella cheese
• 1 cup grated cheddar cheese
• 2 cups shredded pork
• salt to taste
• 2 cups breadcrumbs
• cooked bacon crumbled, green onions for garnish

Directions

1. Pre-heat oven to 325 degrees.
2. In a large pot, add butter and melt over medium heat. Sprinkle in flour and stir until combined. Add the evaporated milk and bring to a simmer. Season with Creole seasoning, salt, dry mustard, and pepper. Whisk to incorporate and remove any lumps.
3. Add the macaroni to the sauce and stir to combine. Fold the cheeses into the pasta until well-incorporated. Add shredded pork, and salt to taste.Pour the mixture into a 9 by 13 oven ready baking dish. Top with bread crumbs, and bake for 20-25 minutes. Garnish with bacon, and green onions.

Peach Cobbler

Ingredients

1. 5 peaches, peeled, cored and sliced (about 4 cups)
2. 3/4 cup granulated sugar
3. 1/4 tsp. salt
4. juice of one lemon

For the batter:

• 6 Tbsp. butter
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 3/4 cup milk
• 2 Tbsp. lemon zest
• ground cinnamon

1. Add the sliced peaches, sugar, salt and lemon juice to a saucepan and stir to combine.
2. Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.
3. Preheat oven to 350 degrees. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
4. In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, and lemon zest just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
5. Spoon the peaches and juice over the batter. Sprinkle cinnamon generously over the top.
6. Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if you would like.

---

Watch Chef Kevin Belton every Tuesday morning on Eyewitness Morning News on WWL-TV and WUPL.