BBQ Smoked Mac and Cheese with Pulled Pork

For most people, barbeque has a season... in the summer. I would argue that it can be had at any time of the year, and I've been found many a times in the dead of winter outside running my smoker. For any leftovers, this makes a fantastic dish. Here's what you'll need to make 4 servings:

Photo bypintrest

Ingredients:

• 1/2 lb smoked pulled pork*
• 1/2 lb elbow macaroni noodles

• 3 Tablespoons butter
• 3 Tablespoons flour
• 1/2 teaspoon mustard powder
• 2 cups half and half or whole milk
• 1 cup evaporated milk
• 2 ounces cream cheese
• 6 ounces smoked white cheddar cheese, shredded
• 4 ounces smoked gouda cheese, shredded
• 2 green onions, sliced
• ¼ cup Kansas City Style BBQ sauce

First, start a pot of water boiling to prepare the noodles. While the noodles cook (according to package directions), prepare the cheese sauce.

In a large frying pan, make a roux by melting the butter over medium heat. Then add in the flour, whisking constantly until a paste forms. Next, whisk in the mustard powder.

Pour in the half and half and evaporated milk while continuting to whisk until it starts to boil. Reduce heat to low and add in the cream cheese and shredded smoked cheeses and stir until melted. Turn heat off.

Noodles should be done at this point, which should be drained and poured into a large bowl. Pour cheese sauce over noodles and gently mix to coat well.

Next, add shredded bbq pork on top with additional bbq sauce if desired and sliced green onions.

Notes:

For the pulled pork note: any smoked meat leftovers work well for this or you can even buy a pre-made package at the store of bbq pulled pork. It doesn't have to be smoked or even pulled, but does add to the flavor profile. Alternatively, you can use bbq chicken, turkey, or beef.