Deconstructed Pork Roll Mac ‘n’ Cheese
This recipe is a customer favorite at Marilyn Schlossbach’s popular Jersey Shore restaurants and a must-try for anyone who has never experienced Jersey’s iconic sandwich — the classic pork roll, egg and cheese.
“I think everyone grew up with some sort of mac and cheese in their lives. In some way, it reminds us of our childhoods. It’s an easy, go-to comfort dish. Another great thing about mac and cheese is that you don’t need a large portion to be satisfied. A little bit goes a long way! If you have never tried Jersey pork roll, it’s a culinary experience like no other! And if you want to break the rules, this is definitely the dish worth breaking them for,” says Schlossbach.
- 2 cups of Taylor ham, chopped (Jersey/Pennsylvania Pork Roll)
- ¾ cup of fresh basil, chopped
- ½ cup sliced shallots
- 6 cloves garlic, chopped
- 4 cloves of roasted garlic
- 1 lb of orchiette macaroni
- 1 cup sharp white cheddar cheese, shredded
- 1 cup Jersey aged Gouda cheese, shredded (can sub any aged Gouda such as Beamster)
- 1 cup Asiago cheese, shredded
- 3 cup of heavy cream
- salt & pepper
- ½ lb of unsalted butter
- Bread crumbs
- Parmesan Cheese
- 10 eggs (for topping)
- 3 brioche rolls (for toasting garnish)
Heat oven to 350°F. Cook pasta al dente and let drain in sink (drizzle and mix some olive oil with pasta so it doesn’t stick!). In a metal bowl over a pot of boiling water, mix all cheeses, except the Parmesan, with 1-½ cups of heavy cream.
Let the cheese melt, stirring often to avoid burning. If it seems too stringy or clumpy, add more cream to loosen cheese. The texture should be velvety and a bit loose. Think a cheese-soup consistency. In a sauté pan over medium heat, spread the roasted garlic to coat the pan. Melt the butter, and add the garlic, shallots, basil, salt and pepper. Cook for 3–4 min or until shallots are tender.
Add pork roll to sauté pan and cook over medium heat for 1–2 minutes or until pork roll is browned. Put pork roll mix and pasta into bigger bowl and stir. Slowly add cheese mixture, as not to make it too cheesy. This part is up to your cheese-liking quota. Add more or less to taste. Transfer to one half-pan (approximately 8×10″) or individual cast iron skillets. Top with Parmesan cheese and bread crumbs to taste.
Bake in oven at 350°F for 12 minutes or till browned on top and warm in the middle.
In a separate nonstick pan, or a very hot greased pan, fry the eggs for the topping. Let egg cook on one side and flip to lightly cook the other side. The goal is to have a runny egg! Slice the brioche roll into ¼-inch slices, lightly butter, and toast in the oven until browned. Lay the eggs over the Mac and cheese and serve with toasted brioche!
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