Salsa Verde Mac and Cheese

Ingredients

• FOR THE PORK SALSA VERDE:
• 2 Tablespoons Olive Oil
• 1 pound Pork Shoulder Steaks, Boneless
• ⅓ cups Tequila For Deglazing
• 1 jar (16 Oz. Size) Medium Salsa Verde
• 2 cloves Garlic, Minced
• 1 whole Jalapeno, Deseeded And Diced
• ½ cups Reduced Sodium Chicken Broth
• FOR THE MAC AND CHEESE:
• 3 Tablespoons Butter
• 3 Tablespoons Flour
• 2-½ cups Milk
• 1 teaspoon Mustard Powder
• ¼ teaspoons Ground Pepper
• 4 ounces, weight Medium Cheddar, Shredded
• 4 ounces, weight White Cheddar, Shredded
• 4 ounces, weight Havarti, Shredded
• 10 ounces, weight Penne Pasta

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