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.
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|1 Tablespoon||vegetable oil|
|1 Pound||elbow macaroni or cavatappi noodles|
|8 Tablespoon||butter, divided|
|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|
When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes.
375 ˚F / 191 ˚C
Drizzle oil into a large pot of boiling salted water. Add the noodles and cook according to the directions on the package. Drain well.
1 Tablespoon vegetable oil
1 Pound elbow macaroni or cavatappi noodles
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, divided
1/2 Cup flour
Remove pot from heat and add Gruyere, cheddar cheese, salt, pepper and nutmeg. Pour in cooked noodles and leftover pulled pork; stir well.
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
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.
1 1/2 Cup fresh white breadcrumbs
2 Tablespoon butter, divided
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
As Needed Traeger BBQ Sauce