Smoked Cheddar Mac and Cheese with BBQ Pulled Pork
This is a great way to use up leftover pulled pork. Traditional smoked barbecue pork works best, but carnitas or pork roast are great, too.
- 1 pound dried elbow macaroni
- 4 tablespoons unsalted butter, divided
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 pounds smoked cheddar cheese, grated, divided
- 1 teaspoon hot sauce, such as Frank’s Red Hot
- ½ teaspoon ground mustard
- ½ teaspoon garlic powder
- 8 ounces fontina cheese, grated
- 2 cups pulled pork
- 1 cup panko breadcrumbs
- Barbecue sauce, for serving
- ►Heat oven to 400°F. Grease a 9-inch-by-13-inch baking dish.
- ►Bring a large pot of salted water to a boil and cook macaroni for 2 minutes less than package directions. Drain and transfer cooked pasta to a large mixing bowl. Toss with 2 tablespoons butter until pasta is coated. Set aside.
- ►Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add flour and cook, whisking constantly, until a light golden paste forms. Whisk in milk, season with salt and pepper, and cook, whisking, until mixture is very thick and no floury taste remains, 8 to 10 minutes. Reduce heat to low and stir in three-quarters of smoked cheddar until smooth. Stir in hot sauce, ground mustard, and garlic powder. Taste and adjust seasoning with salt and pepper.
- ►Pour cheese sauce over cooked pasta and stir to combine. Let cool for 10 minutes. Stir in fontina and pulled pork and mix well.
- ►Pour mixture into prepared baking dish and top with panko and remaining smoked cheddar. Bake until browned and bubbling, about 45 minutes. Drizzle with barbecue sauce and serve.
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