My niece Angie is married to one of the most wonderful guys on this planet. Michael is the kind of guy that you wish your daughter, sister, best friend, etc. would marry, or that you had found him first. You know the kind, cooks, cleans, does laundry, is the perfect father, good looking. Man, some people have all the luck.
Some time ago I decided to come up with a recipe for Michael. The recipe is original, but the concept is from my ex-mother-in-law. I'd tell you her name but I can't remember it. Well, it's been 40 years.
Anyway, Michael loves macaroni and cheese and he loves pork chops, so I put them together for a fabulous casserole. This can be made ahead or even frozen before baking.
Michael's Pork Chops - Mac and Cheese Casserole
4 large servings
4 Loin pork chops, about 3/4-1-inch thick
Seasoned flour for dredging pork chops
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
Freshly ground black pepper to taste
1 teaspoon dry mustard
1 cup cream
1 1/2 cups milk
2 cups good cheddar cheese, divided
2 cups elbow macaroni (8-ounces) uncooked
1/2 cup buttered bread crumbs
Dredge pork chops in seasoned flour, fry in small amount of oil for about 6 minutes per side. They will finish cooking in the casserole.
In a saucepan, melt butter. Blend in flour, salt and mustard. Add milk and cream, stirring constantly until thickened a little. Add 1 1/2 cups of cheese, heat until melted, stirring. Remove from heat.
Meanwhile, cook macaroni as directed, combine with sauce. In a buttered 2 quart casserole add half of the macaroni mixture, top with the 4 saute pork chops, do not overlap. Pour remaining macaroni mixture over pork chops. Top with remaining cheese, and buttered bread crumbs, sprinkle with paprika.
Bake at 375 degrees F. for about 30 minutes, or until nicely browned and bubbly.