Blair Underwood's Yokamay
2 cups dry elbow macaroni
4 tbsp canola oil
2 lb. pork loin, chopped into 1/2" cubes
Salt and pepper
1/2 cube chicken-flavored bouillon dissolved in 1/4 cup water
1 medium green pepper, diced
3 cloves garlic, minced
2 stalks celery, diced
1 medium onion (Vidalia or yellow)
1 cup mushrooms, thinly sliced
1 jar (24 oz.) high-quality marinara sauce
2 cups shredded sharp cheddar cheese
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions, rinse, and set aside.
3. Heat a large frying pan on medium-high and coat with 2 tbsp oil. Add pork cubes, season with a pinch of salt and pepper and bouillon mixture, then brown meat on all sides (about 12 minutes total). Set aside.
4. Coat frying pan with 2 tbsp oil and sauté vegetables with a pinch of salt and pepper until lightly brown and tender (10 to 12 minutes).
5. Combine macaroni, meat, vegetables and sauce, season with a pinch of salt and pepper, and transfer into a 9" x 13" baking dish. Top with shredded cheese.
6. Bake for 15 minutes.