This Smoked BBQ Pulled Pork Mac And Cheese Recipe is perfect for leftover pulled pork!! Now, this is a dream meal; I personally at it as a meal, not just a side dish. However, it makes a fantastic side dish for any dinner.
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Now I have fallen in love with my Pit Boss Pro 1100 from Lowes, if you don’t have Lowes, Walmart and Amazon carry other Pit Boss options or the Pit Boss website. I love that I can set it at 225 with smoke and run inside and take a shower or prep sides, and it just cooks my meat with an amazing smoke flavor!
Pit Boss Pellet Grills
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Smoked BBQ Pulled Pork Mac And Cheese Ingredients:
- BBQ Pulled Pork
- Pasta
- Butter
- Flour
- Milk– You can use heavy whipping cream instead of the milk in this recipe.
- Cream Cheese– This will be cubed; I let mine set out to soften.
- Salt
- Pepper
- Extra Sharp Cheddar Cheese
- Smoked Gouda
- Parmesan Cheese
- Mexican Three Cheese
- Mozzarella Cheese
How To Make Smoked BBQ Pulled Pork Mac And Cheese:
Shred your leftover smoked pork and cover the pork in bbq sauce.
Start a pot boiling with water and prepare the box of pasta according to the box. (I used elbow macaroni but you can use any pasta of your choice.)
Cube your cream cheese and shred your cheese as well.
Drain the pasta when it is done cooking, and leave the pasta in the strainer so you can reuse the pot.
In the pot, melt your butter and then whisk your four into the melted butter. (I used a silicone whisk for this part)
Allow the flour and butter to cook until it is a thick mixture; mine happened quickly, so don’t leave it unattended long.
Next, whisk in the milk and bring the mixture to a boil.
Be sure to allow the milk mixture to cook for about five more minutes until it is thick.
Carefully drop in the cubed cream cheese and stir in the salt and pepper.
Stir until cream cheese is melted into the milk mixture.
In a large bowl combine half of the shredded cheese together.
Slowly mix the cream sauce into the shredded cheese mixture.
Next, add the cooked pasta into the cheese sauce mixture, and also mix in the BBQ Pulled Pork.
Spray an aluminum 9 X 13 pan with a nonstick spray or baking dish. This time I used baking dishes but a 9×13 aluminum pan is great to make this in. If you use a baking pan, the smoker will stain this, but you could also make this in cast iron as well.
Spread the cheesy pasta into the sprayed pan.
In another bowl, mix the remaining shredded cheese and spread the cheese out onto the top of the pasta.
Set your smoker on the smoke setting and smoke for about 20 minutes.
Turn the temperature up to 225 and smoke for another hour until bubbly.
Serve and enjoy!
How To Store Leftover Smoked Macaroni And Cheese
Store in an air-tight container in the fridge for up to 5 days.
You also freeze leftover macaroni and cheese. Allow the macaroni and cheese to be completely cooled, and if you freeze it while hot it will be mush. Store in air-tight bags or containers for up to 90 days in the freezer.
How To Reheat Leftover Smoked Macaroni And Cheese
Reheating in the microwave, stir often, if it seems to be drying out you may need to add some milk. I put a damp paper towel over mine when I am microwaving it.
Best way to reheat leftover homemade macaroni and cheese is in the oven at 350 degrees for about 15 minutes. Be sure to keep an eye on it.
Ways To Change Up Smoked Macaroni And Cheese:
- Add Bacon
- Bread Crumb Topping
- Mozzarella Cheese
- Add Smoked Shredded Pork
- Jalapenos
- Hot Sauce
- Garlic
- Herbs
- Colby Jack
- Dijon Mustard
What To Serve With Smoked Macaroni And Cheese:
- Jack and Coke Brisket
- Cornish Game Hens
- Smoked BBQ Ribs
- Coca-Cola BBQ Ribs
- Smoked Pork Chops
- Smoked Chicken Breasts
- Coca-Cola Cornish Game Hens
- Smoked Coca-Cola Chicken Leg Quarters
smoked macaroni and cheese recipes
- Smoked BBQ Pulled Pork Mac And Cheese
- Smoked Ham Mac & Cheese
- Sausage Smoked Macaroni and Cheese
- Creamy Smoked Macaroni And Cheese
Pellet Smoker Recipes To check out
Looking for more smoker recipes?? Be sure to check out Smoker Recipes. The post contains smoker recipes from ham to macaroni and cheese to Prime Rib! See it -> here.
- Dutch Oven In The Smoker Recipes
- Special Occasion And Holiday Recipes
- Smoked Side Dishes
- Smoked Deli Salads
Smoked BBQ Pulled Pork Mac And Cheese Recipe
Ingredients
- 1 1/2 Cup Shredded BBQ Pulled Pork
- 16 Ounce Package Of Pasta
- 1/4 Cup Butter
- 1/4 Cup Flour
- 3 Cups 2% Milk
- 8 Ounce Cream Cheese
- 1 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1 Pound Sharp Cheddar Cheese
- 1 Pound Mexican Cheese
- 6 Ounce Parmesan Cheese
- 6 Ounce Mozzarella Cheese
Instructions
- Shred your leftover smoked pork and cover in bbq sauce.
- Start a pot boiling with water and prepare the box of pasta according to the box.
- Cube your cream cheese and shred your cheese as well.
- Drain the pasta when it is done cooking, and leave the pasta in the strainer so you can reuse the pot.
- In the pot melt your butter and then whisk your four into the melted butter.
- Allow the flour and butter to cook until it is a thick mixture, mine happened quickly so don’t leave it unattended long.
- Next, whisk in the milk and bring the mixture to a boil.
- Be sure to allow the milk mixture to cook for about 5 more minutes until it is thick.
- Carefully drop in the cubed cream cheese and stir in the salt and pepper. Stir until cream cheese is melted into the milk mixture.
- In a large bowl combine half of the shredded cheeses together.
- Slowly mix the cream sauce into the shredded cheese mixture.
- Next, add the cooked pasta into the cheese sauce mixture, and also mix in the BBQ Pulled Pork.
- Spray an aluminum 9 X 13 pan with a nonstick spray or baking pans
- Spread the cheesy pasta into the sprayed pan.
- In another bowl mix together the remaining shredded cheese and spread the cheeses out onto the top of the pasta.
- Set your smoker on the smoke setting and smoke for about 20 minutes.
- Turn the temperature up to 225 and smoke for another hour until bubbly.
- Serve and enjoy!
Nutrition
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