Smoked Mac N Cheese
(with pulled pork and bacon)
Purchase
NOODLES - 16 oz medium or large elbow noodles CHEESE SAUCE - 1/4 lb (1 stick) of butter - 1/2 cup all purpose flour - 1 teaspoon ground mustard - 1 teaspoon salt - 1/3 teaspoon paprika - 1/2 teaspoon ground black pepper - 4 cups cheddar cheese, grated - 5 cups of Half & Half IN BETWEEN AND ON TOP - 3 cups 4-cheese mix, grated - 1 lb (or more) of bacon - 2 lb of smoked pulled pork - BBQ Rub ROASTING PAN - a 9 x 13 x 3 foil pan, OR - two large cast iron skillets, OR - a roasting pan NOTE: This made a lot, so I would cut this in half next time, and just use the one cast iron skillet. |
Layers of Noodles & Cheese & BBQ Rub
(A) Pour half the noodle mixture into your pan. (I used two cast iron skillets one time, and a roasting pan another time) (B) Spread 1-1/2 cups of 4-Cheese mix. (C) Sprinkle on some BBQ rub. (D) Pour the remainder of the noodle mixture on top. (E) Sprinkle on some more BBQ rub. Note: Make sure to leave space for another layer of cheese, bacon, and pulled pork. |
Prep the Smoker
Clean the grill. (If not already done) Fill bottom charcoal bowl about half way. Fill the Charcoal Chimney about half way and light about 20-min prior to being ready. After most of the charcoal is white (approx 20 min), pour into the charcoal bowl. Add some wood chunks. Fill the water pan. Start bringing smoker up to 225 degrees. |
(C) After smoking for 2-Hours:
- stir in half of the crumbled bacon and half of the pulled pork. - then as a top layer, add the rest of the crumbled bacon, pulled pork, with the final topping being the rest of the grated 4-cheese. (D) DO NOT stir again. (E) After smoking for a total of 3-Hours: - Take the Mac N Cheese off the smoker and let cool. |
Serve & Eat
Oh sooooo yummy..... Feel free to put a bit of your favorite BBQ sauce on top. Mine is The Salt Lick - Spicy BBQ Sauce... oh so good. Note: Put what you don't finish in the freezer for a great appetizer/meal later. |