Ingredients
Mac & Cheese:
- 2 ½ cups half and half
- 1 cup smoked pulled pork, chopped
- 1 pound cavatappi pasta or shells
- 1 (8-ounce) block smoked cream cheese
- 1 cup smoked gouda, shredded
- 1 cup sharp cheddar, shredded
- 1 cup gruyere, shredded
- 1 tablespoon hot sauce
- 1 tablespoon of your favorite BBQ Seasoning (We Used Holy Cow.)
- 1 teaspoon ground mustard
Crunchy Topping:
- 1 cup panko breadcrumbs
- ½ stick butter, melted
Instructions
Step 1: Fire Up the Smoker
Preheat your smoker to 180°F using hickory or your favorite wood pellets for a rich, smoky flavor. I use a Traeger Pro 780.
Step 2: Smoke the Creamy Base
In a heatproof dish, I prefer disposable pans for easy cleanup, mix the half and half, smoked cream cheese, seasoning, hot sauce, and ground mustard. Place it in the smoker and let it absorb the smoky goodness for 30 minutes. Once done, whisk until smooth and set aside.
Step 3: Cook the Pasta
While the cream mixture smokes, bring a large pot of salted water to a rolling boil. Cook the pasta 2 minutes less than the package directions for an al dente texture. Drain and return it to the pot.
Step 4: Build the Cheese Sauce
Stir in the shredded gouda, cheddar, and gruyere while the pasta is still warm, allowing the cheeses to begin melting. Next, fold in the smoked cream cheese mixture and the chopped pulled pork, stirring everything together until creamy and well combined.
Step 5: Assemble & Add Topping
Transfer the mac and cheese to a well-seasoned 12-inch skillet or a similar disposable pan. In a small bowl, mix the panko breadcrumbs with melted butter, then sprinkle over the top for an irresistible crunch.
Step 6: Bake in the Smoker
Increase the smoker’s temperature to 350°F (or up to 400°F for a crispier topping). Place the skillet inside and cook for 30–40 minutes, until the breadcrumbs turn golden brown and crispy.
Step 7: Rest & Serve
Remove from the smoker and let it sit for 10–15 minutes before serving. This helps the flavors meld and the sauce thicken to perfection. Enjoy!
