Mac-N-Cheese is great on its own or with diced chicken breast, however today I made it with pulled pork hot off the pellet grill. Cooking any form of Mac-N-Cheese on the pellet grill is a flavour game changer vs a standard oven.

I seasoned a couple pork shoulders with Meat Church Honey Hog and Holy Voodoo BBQ rubs.

They were smoked at 200F until internal temperature reached 150F then they were moved to a covered foil pan for the final cook out to 205F internal.

I've always made Mac-N-Cheese with a cheese sauce. Melt butter in pot over medium heat, add flour and cook for 3-4 minutes stirring constantly. (This removes the raw flour taste from the sauce). Next add the milk and heat over medium heat stirring until thickened, at this time you can add black pepper and mustard powder.

Once the Roux has thickened add the shredded cheddar cheese stirring constantly until the mixture is smooth, Then to turn it into a spicy buffalo cheese sauce, add the Frank's Hot Sauce.

Now combine the cheese sauce, drained diced tomatoes (optional), and cooked macaroni pasta in the pasta pot before transferring to a disposable foil pan. Finally top with a liberal coating of shredded cheddar. I put Mac-N-Cheese on the pellet grill at 350F while I prepared the pulled pork.

I drain the juices from the pulled pork but keep them aside depending on what I'm doing with it. For a meal the juices are great, same on a sandwich but the extra juice is not good on Mac-N-Cheese. From there I tear it apart with two forks and remove any bones.

I tossed the pulled pork in Frank's Buffalo Hot Sauce, put it over the top of the Mac-N-Cheese and back on the smoker for about 10-15 minutes to heat through and grab some nice smoke flavour.

Ready to serve! This is absolutely delicious and can be made in a variety of different ways. Chicken is a faster/easier substitute for pulled pork, and regular Mac-N-Cheese even without buffalo sauce is way better when cooked on the pellet grill vs. the oven.

Cheers, MIKE

Copyright © 2011 Michael Smith