It’s smoky. It’s cheesy (the good kind). And contains crispy bites of tasty kassler pork. Sprinkled with toasted sunflower seeds & spring onion to cut through all the yummy richness. What more can you ask of a mac and cheese dish? Except for an extra helping…
Pork Kassler Mac & Cheese
Pork Kassler Mac & Cheese
with spring onion & sunflower seeds
Hands on Time: 10 - 25 minutes
Overall Time: 15 - 30 minutes
Ingredients:
- Fresh Cream
- Grated White Cheddar Cheese
- Low Fat Fresh Milk
- Macaroni
- NOMU Provençal Rub
- Pork Kassler Loin Steak
- Spring Onion
- Spring Onions
- Sunflower Seeds
- Sweet Piquanté Peppers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
MAKE SOME MAC
Place a pot over a medium heat. Add the milk, 200ml of water, the macaroni and a small pinch of salt. Bring up to a simmer and cook for 10-15 minutes, stirring occasionally. When the pasta is al dente, mix through the cream, grated cheese, and seasoning.
FOR A TOASTY TASTE
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
CRISPY KASSLER
Pat the pork kassler dry with some paper towel and cut it into small chunks. Return the pan to a high heat with a drizzle of oil. Add the kassler chunks and fry for 5-6 minutes until crispy, shifting occasionally. Add the rub when there is 1 minute remaining.
ALMOST DONE
When the mac & cheese is done, add the crispy pork kassler and the chopped peppers, and mix to combine.
SMOKY, CHEESY DELICIOUSNESS
Plate up a generous helping of the smoky kassler mac & cheese. Sprinkle over the toasted sunflower seeds and sliced spring onion. Simple yet stunning, Chef!
Low Fat Fresh Milk - 125ml
Macaroni - 100g
Fresh Cream - 65ml
Grated White Cheddar Cheese - 65g
Sunflower Seeds - 10g
Pork Kassler Loin Steak - 180g
NOMU Provençal Rub - 5ml
Sweet Piquanté Peppers - 20g
Spring Onion - 1
MAKE SOME MAC
Place a pot over a medium heat. Add the milk, 400ml of water, the macaroni and a small pinch of salt. Bring up to a simmer and cook for 10-15 minutes, stirring occasionally. When the pasta is al dente, mix through the cream, grated cheese, and seasoning.
FOR A TOASTY TASTE
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
CRISPY KASSLER
Pat the pork kassler dry with some paper towel and cut it into small chunks. Return the pan to a high heat with a drizzle of oil. Add the kassler chunks and fry for 5-6 minutes until crispy, shifting occasionally. Add the rub when there is 1 minute remaining.
ALMOST DONE
When the mac & cheese is done, add the crispy pork kassler and the chopped peppers, and mix to combine.
SMOKY, CHEESY DELICIOUSNESS
Plate up a generous helping of the smoky kassler mac & cheese. Sprinkle over the toasted sunflower seeds and sliced spring onion. Simple yet stunning, Chef!
Low Fat Fresh Milk - 250ml
Macaroni - 200g
Fresh Cream - 125ml
Grated White Cheddar Cheese - 125g
Sunflower Seeds - 20g
Pork Kassler Loin Steak - 360g
NOMU Provençal Rub - 10ml
Sweet Piquanté Peppers - 40g
Spring Onion - 1
MAKE SOME MAC
Place a pot over a medium heat. Add the milk, 600ml of water, the macaroni and a small pinch of salt. Bring up to a simmer and cook for 10-15 minutes, stirring occasionally. When the pasta is al dente, mix through the cream, grated cheese, and seasoning.
FOR A TOASTY TASTE
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
CRISPY KASSLER
Pat the pork kassler dry with some paper towel and cut it into small chunks. Return the pan to a high heat with a drizzle of oil. Add the kassler chunks and fry for 6-7 minutes until crispy, shifting occasionally. Fry in batches if necessary. Add the rub when there is 1 minute remaining.
ALMOST DONE
When the mac & cheese is done, add the crispy pork kassler and the chopped peppers, and mix to combine.
SMOKY, CHEESY DELICIOUSNESS
Plate up a generous helping of the smoky kassler mac & cheese. Sprinkle over the toasted sunflower seeds and sliced spring onion. Simple yet stunning, Chef!
Low Fat Fresh Milk - 375ml
Macaroni - 300g
Fresh Cream - 170ml
Grated White Cheddar Cheese - 170g
Sunflower Seeds - 30g
Pork Kassler Loin Steak - 540g
NOMU Provençal Rub - 15ml
Sweet Piquanté Peppers - 60g
Spring Onions - 2
MAKE SOME MAC
Place a pot over a medium heat. Add the milk, 800ml of water, the macaroni and a small pinch of salt. Bring up to a simmer and cook for 10-15 minutes, stirring occasionally. When the pasta is al dente, mix through the cream, grated cheese, and seasoning.
FOR A TOASTY TASTE
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
CRISPY KASSLER
Pat the pork kassler dry with some paper towel and cut it into small chunks. Return the pan to a high heat with a drizzle of oil. Add the kassler chunks and fry for 6-7 minutes until crispy, shifting occasionally. Fry in batches if necessary. Add the rub when there is 1 minute remaining.
ALMOST DONE
When the mac & cheese is done, add the crispy pork kassler and the chopped peppers, and mix to combine.
SMOKY, CHEESY DELICIOUSNESS
Plate up a generous helping of the smoky kassler mac & cheese. Sprinkle over the toasted sunflower seeds and sliced spring onion. Simple yet stunning, Chef!
Low Fat Fresh Milk - 500ml
Macaroni - 400g
Fresh Cream - 250ml
Grated White Cheddar Cheese - 250g
Sunflower Seeds - 40g
Pork Kassler Loin Steak - 720g
NOMU Provençal Rub - 20ml
Sweet Piquanté Peppers - 80g
Spring Onions - 2
Woolies Products in this dish
