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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.
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Servings 8

Ingredients
  

  • 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

Instructions
 

  • ►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.