Ingredients
- 16 oz. elbow macaroni/ cooked al dente
- 1 Tbsp, extra-virgin olive oil
- 6 Tbsp. unsalted butter
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy whipping cream
- 2 cups sharp cheddar cheese, shredded
- 2 cups Gruyere cheese, shredded
- parsley, for garnish
- 2 Tbsp. unsalted butter
- 6 oz. ground pork
- ⅓ cup Lee Kum Kee Chili Bean Sauce (Toban Djan)
- 2 Tbsp. Lee Kum Kee Panda Brand Green Label Oyster Flavored Sauce
- 1 (16 oz.) can pinto beans, drained
- 1 cup tomatoes, seeded and diced into 1/2" cubes
- 1 Tbsp. Lee Kum Kee Pure Sesame Oil
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