This is one of the easiest recipes you can make. You can have it as a side dish or even as your main meal. We make this when we have leftover pulled pork from a previous cook, which, we tend to always have because we cook 2 at a time. You literally dump everything in a pan and mix it all together and put it on the smoker. It's that easy! Not only is it simple to make but it is a new level of cheesy, creamy goodness.
1 lbs. Elbow Noodles
2 cups Half and Half
4 cups Whole Milk
1 stick Butter (cut into chunks)
6 oz. Sharp Cheddar Cheese
6oz. Italian Cheese Blend
6oz. Pepper Jack Cheese
1 Tbsp. Kosher Salt
1 tsp. Black Pepper
7 oz. can Green Chiles
1 Tbsp. Jalapeño/Asiago Seasoning (Feast Mode brand)
6oz. Pulled Pork
3 oz. Parmesan Cheese
Total Time 1 hour 15 minutes
Preheat your pellet grill to 300 degrees.
In a large baking pan or disposable aluminum pan, combine the noodles, half and half, milk, butter, cheddar, Italian and pepper jack cheese.
Add the salt, pepper, green chiles and seasoning. If you don't have the Feast Mode seasoning you can use you favorite BBQ seasoning.
Mix all the ingredients, making sure to evenly distribute the noodles and the cheese.
Once mixed, evenly spread the pulled pork over the top and cover tightly with foil.
When the grill has reached temperature, place the pan on the grill and cook covered for 30 minutes.
After 30 minutes, stir the mixture and recover with foil.
Cook for an additional 20 minutes.
Remove the foil and spread on the parmesan cheese.
Cook for an additional 15 minutes uncovered.
Remove from the grill and serve. If you like your mac n cheese less creamy, cook until the moisture has been reduced.