Triple, Triple Big Ol’ Bake

INGREDIENTS:

Triple Cheese Sauce:
1 tbsp. of butter
1 tbsp. of flour
1 cup of milk
1 handful of grated mozzarella
1 handful of grated cheddar
1 handful of grated Parmesan
½ tsp. of ground nutmeg

Pasta:
400g of penne pasta

Mushrooms:
1 tbsp. of butter
1 brown onion
2 cloves of garlic
3 button mushrooms
3 Portobello mushrooms
3 large flat mushrooms
1 tbsp. of paprika
¼ cup of water

Meat:
200g Moe’s At Home Pulled Pork

Green stuff to make Mumma happy:
60g of Baby Spinach

METHOD:

Pre-heat oven to 180°C.
Boil water and cook pasta according to packet instructions. Once cooked, drain and leave to cool. (This recipe doesn’t require you to salt the pasta due to the flavours of the Pulled Pork.)
Slice the onion and mushrooms, and finely dice the garlic.
Add the butter to a hot pan. Once melted, add the onions and garlic, mixing until tender.
Add the sliced mushrooms, paprika and water. Toss and stir until soft.
Cook the 200g Moe’s At Home Pulled Pork according to packet instructions.
Add the butter to a saucepan over medium heat. Once melted, add the flour. Stir vigorously until a paste has formed. Add the milk and nutmeg and stir. Add the cheese and stir until a creamy sauce has formed.
Stir all ingredients – including spinach – in a large bowl.
Evenly distribute in a large baking dish.
Top with more cheese and place in oven for 12min.
Serve and enjoy!