Simple and easy holiday recipes

Hugh Stewart

Blair Underwood's Yokamay

Ingredients:
•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

Directions:
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.

Serves 6