By Traeger Kitchen
With layers of rich homemade mac, robust hardwood smoke, & leftover pulled pork, you’ll have to waive your white flag & dive into this delicious dish.
|1 Tablespoon||vegetable oil|
|1/2 Tablespoon||kosher salt|
|1 Pound||elbow macaroni|
|4 Cup||Gruyere Cheese, Grated|
|2 Cup||Extra-Sharp Cheddar Cheese, Grated|
|1/2 Teaspoon||freshly ground black pepper|
|1 1/2 Cup||Fresh Bread Crumbs, not dried|
When ready to cook, turn temperature to 375 degrees F and preheat 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.
1 Tablespoon vegetable oil
1/2 Tablespoon kosher salt
1 Pound elbow macaroni
Meanwhile, heat the milk in a small saucepan, but do not boil.
4 Cup milk
In a separate, large 4 quart pot, melt 6 tablespoons butter and add 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.
6 Tablespoon butter
1/2 Cup flour
Remove pot from heat and add Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Pour in cooked macaroni noodles and leftover pulled pork; stir well. Layer the cooked macaroni and leftover pulled pork into a 3-quart baking dish or skillet.
4 Cup Gruyere Cheese, Grated
2 Cup Extra-Sharp Cheddar Cheese, Grated
1 Tablespoon salt
1/2 Teaspoon freshly ground black pepper
1/2 Teaspoon Nutmeg
Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top.
2 Tablespoon butter
1 1/2 Cup Fresh Bread Crumbs, not dried
Bake for 30 to 35 minutes, or until the sauce is bubbly and the bread crumbs are browned on the top. Serve warm with an extra sprinkle of cheese and barbecue sauce. Enjoy!
375 ˚F / 191 ˚C
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