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Smoked Pulled Pork Mac N Cheese

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.

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