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Pulled Pork Mac & Cheese

Pulled Pork Mac & Cheese

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.

Prep Time

20 Minutes

Cook Time

30 Minutes

Pellets

Pecan

Ingredients

This recipe serves:

6

Units of Measurement:
main
1 Tablespoon vegetable oil
1 Pound elbow macaroni or cavatappi noodles
4 Cup milk
8 Tablespoon butter, divided
1/2 Cup flour
4 Cup grated Gruyere cheese
2 Cup grated extra-sharp cheddar cheese
1/2 Tablespoon kosher salt
1/2 Teaspoon freshly ground black pepper
1/2 Teaspoon ground nutmeg
2 Cup leftover pulled pork
1 1/2 Cup fresh white breadcrumbs
As Needed Traeger BBQ Sauce

Steps

  • 1

    When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes.

    375 ˚F / 191 ˚C

  • 2

    Drizzle oil into a large pot of boiling salted water. Add the noodles and cook according to the directions on the package. Drain well.

  • 3

    Meanwhile, heat the milk in a small saucepan, but do not boil.

  • 4

    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.

  • 5

    Remove pot from heat and add Gruyere, cheddar cheese, salt, pepper and nutmeg. Pour in cooked noodles and leftover pulled pork; stir well.

  • 6

    Pour mixture into a 3 quart baking dish or skillet. Melt the remaining 2 tablespoons of butter, combine them with the fresh breadcrumbs, and sprinkle on the top.

  • 7

    Bake on the Traeger for 30 to 35 minutes, or until the sauce is bubbly and the breadcrumbs are browned on the top. Serve warm with an extra sprinkle of cheese and barbecue sauce. Enjoy!

    375 ˚F / 191 ˚C

    00:35

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