If you are looking for a way to use leftover pulled pork, this recipe offers a well-balanced and elevated approach. This BBQ Pulled Pork Mac 'n' Cheese is built on a classic homemade béchamel sauce, creating a rich and cohesive base that sets it apart from any other recipe. High-quality ingredients such as aged cheddar and smoked gouda provide rich flavor, while The Bearded Butcher Cajun Seasoning Blend introduces a subtle smoky, peppery note. The dish is topped with shredded pulled pork and a drizzle of The Bearded Butcher BBQ sauce, bringing everything together as a flavorful one-skillet meal.
Yield: 12 servings
Portion Size: 8 oz
Prep Time: 20 Minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 Hour 40 Minutes
Ingredients:
- 2 lbs. Pasta of choice
- 1/4 Cup Unsalted Butter
- 1/4 Cup Flour
- 2 tsp Dijon Mustard
- 1/2 Gal. Milk
- 4 oz. Cream Cheese, room temp
- 8 Cups Aged Sharp Cheddar Cheese
- 4 Cups Smoked Gouda Cheese
- 1/2 Cup Processed (like Velveeta Cheese)
- 1/2 Tsp Bearded Butcher Butter Seasoning
- 1 tsp Bearded Butcher Cajun Seasoning
Topping:
- 1/2 Cups Panko Breadcrumbs
- 2 Tbsp Unsalted Butter
- 1/2 Cup Bearded Butcher BBQ Sauce
- 1 lb Leftover BBQ Pulled Pork
Instructions:
- Start Boiling the Water: Start by bringing a large stockpot of salted water to a boil on the stovetop.
- Cook the Pasta: Once the water is boiling, add the pasta and cook for about 8–10 minutes, just until it’s al dente. You want the pasta to still have a little bite - be careful not to overcook it!
- Strain and Toss: Drain the pasta and toss it with a little olive oil to keep it from sticking together. Set it aside for now.
- Prep the Cheese Sauce Ingredients: Measure out your flour and butter and shred the cheese. You’re about to make a simple (but amazing) cheese sauce!
- Make the Roux: In a skillet, melt 2 cups of butter, then whisk in 2 cups of flour. Keep whisking until it’s nice and smooth - no lumps. Once it’s smooth, switch to a spoon or spatula and keep it moving so it doesn’t burn.
- Cook the Roux: Let it cook over medium-low heat for a few minutes. You’ll know it’s ready when it smells a little nutty and turns a light golden color.
- Start the Cheese Sauce: Pour in about 1 cup of milk and stir, then slowly add the rest of the milk little by little, stirring constantly as you go. Add the shredded cheese a handful at a time, allowing each addition to melt before adding more. Keep stirring until the sauce is smooth, creamy, and perfectly cheesy.
- Add the Flavor: Stir in a little Dijon mustard and some Bearded Butcher Butter Blend Seasoning and Bearded Butcher Cajun Seasoning for that extra kick.
- Preheat the Smoker: Go ahead and get your smoker going - set it to 350°F.
- Make the Topping: Melt some butter and mix it into 1/2 cup of breadcrumbs. Toss in the Bearded Butcher Butter Seasoning to give it even more flavor.
- Assemble the BBQ Pork Mac 'n' Cheese: To assemble, combine the par-cooked pasta and cheese sauce in a skillet and spread it into an even layer. Top it with the leftover pulled pork and finish with an extra drizzle of Bearded Butcher BBQ sauce. If you want a little crunch, sprinkle some seasoned breadcrumbs over the top. Place the skillet on the smoker at 350°F and cook until everything is heated through, about 45 minutes.
- The Final Touch: Once it’s done, drizzle some more Bearded Butcher BBQ Sauce over the top, and garnish with sliced green onions.
Chef's Notes:
- To keep pasta from sticking after cooking, spread it out on a sheet tray and lightly coat it with oil. This helps it cool quickly and evenly.
- When making a roux, keep the heat low and warm your milk before slowly whisking it in. This helps create a smoother sauce.
- The pasta will absorb sauce while it’s on the smoker, so don’t be shy with it. If your sauce is already thick, loosen it with a little milk before mixing.
- For extra insurance against split sauce, you can add a small amount of processed cheese (like Velveeta). The added emulsifiers help keep the sauce smooth.
- If your béchamel turns grainy or oily, it likely got too hot or the liquid was added too quickly. To fix it, add 1–2 tablespoons of warm water at a time and whisk vigorously until it comes back together.
- Choose a pasta shape that holds sauce well. Cavatappi, elbow macaroni, or shells are all excellent options, as their shape helps capture and retain the cheese sauce in every bite.
This is the kind of dish that belongs at any summer cookout, but it’s just as good when you’re craving a backyard BBQ meal at home. Whether you’re serving it for a crowd or just making the most of your leftovers, this mac 'n' cheese delivers big flavor in every bite. It’s rich, smoky, and just indulgent enough to keep you coming back for more.
