In our smattering of free time we love to take classics and think up ways to make them even better. Hence Pulled Pork Mac & Cheese was born. We started with an all-star macaroni and cheese recipe and decided to find an inventive use for that leftover pulled pork. (Hey, leftover pulled pork is possible!) Make it a notch better by giving each bite a dip in some smoky bbq sauce.
PULLED PORK MAC & CHEESE
PREP TIME: 20 minutes
COOK TIME: 30 to 35 minutes
SERVES: 8 to 10
RECOMMENDED PELLETS: Oak, Apple or Pecan
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
2 cups (approximately) leftover pulled pork
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat to 375 degrees F with the lid closed for 10 to 15 minutes.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk.
While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.
Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg.
Add the cooked macaroni and leftover pulled pork and stir well.
Pour into a 3-quart baking dish.
Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top.
Bake for 30 to 35 minutes, or until the sauce is bubbly and the bread crumbs are browned on the top.
Serve it warm with an extra sprinkle of cheese and barbecue sauce, if you like. Enjoy!
Don't fight too much over those crispy edges.