Once again, I am transforming the extras that Robert had prepared over the weekend into something extraordinary. He made Carnitas with Pico de Gallo, which was already incredible on its own. However, I wanted to combine all the flavors and add more of a kick to the chili peppers we had grown in our garden. I came up with this delicious and cheesy pasta dish. We do not waste anything in our household and always end up with a satisfying meal at the end of the day.Jump To Recipe
Preparation - 5 minutes Cook Time - 20 minutes Serving - 6-8
- Start by cooking the pasta according to the package directions. Once cooked, set aside.
- Melt the butter in a skillet, and add the flour to the butter. Then add your milk and cream. Cook on low while stirring on occasion till the liquids start to thicken.
- Add your shredded cheese to the sauce, which is called a bachamel. Melt the cheese slowly, then finish with the chili peppers. Pour the cheese sauce over your cooked pasta.
- Heat the carnitas in a separate skillet and mix in the pico de gallo. Top this mixture over the cheesy pasta, stir everything together and serve.