● 1 cup evaporated milk
● 8 ounces Parmesan cheese, grated
● 2 cups leftover BBQ meat (pulled or shredded pork, chicken, or beef combined with BBQ sauce)
● Southern Recipe Small Batch Korean Kimchi BBQ Pork Rinds, crushed for topping
Directions:
1. Preheat the oven to 350 degrees. Spray a 9×13″ baking dish with non-stick cooking spray.
2. Bring a large pot of water to a boil and cook the penne pasta according to package directions and drain. Pour the cooked pasta back into the pot and add in the evaporated milk, about 2 1/2 cups (10 ounces) of the shredded cheddar and/or monterey jack cheese, and the parmesan cheese. Stir to combine.
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MOLLY PARKER
The Southern
MURPHYSBORO â Mike Mills, who died this week at the age of 79, didnât set out to seed a love of barbecue across the country, well beyond its roots in the South and parts of the Midwest, but thatâs what he ended up doing. After graduating from Murphysboro Township High School in 1959, he enrolled in the first class in the Dental Technology program at Southern Illinois University.
He earned an associateâs degree and moved to Elgin to work in a lab there. After learning the trade, he returned home and founded the Murphysboro Dental Lab. It produced crowns and dental prosthetics for nearly 60 years on 14th Street until it closed in 2019, making it one of longest continuously running businesses in Murphysboro.