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Smoked Pulled Pork Mac and Cheese

Smoked Pulled Pork Mac and Cheese is a switch on a classic cheeseburger mac and cheese. I bet the kids would even love it.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Servings 4 Servings
Calories 1168kcal


  • 8 tablespoon unsalted butter divided
  • ½ onion minced
  • ½ sweet pepper chopped
  • 4 tablespoon flour
  • Salt and pepper
  • ½ cup chicken stock
  • 1 ½ cup - 2 cups milk
  • 1 tablespoon spicy brown mustard
  • ½ teaspoon cayenne pepper
  • 5 oz cheddar cheese shredded
  • 5 oz pepper jack cheese shredded
  • 1 ½ cup shredded pulled pork
  • 1 cup black beans rinsed and drained
  • 8 oz elbow macaroni cooked al dente and drained
  • 3 oz monterrey jack cheese shredded
  • ½ cup tortilla chips crushed
  • 1 teaspoon paprika
  • Scallions assorted peppers, minced red onion and avocado for garnish


  • Preheat your pellet smoker to 400. 
  • Melt 4 tablespoons butter in a larger cast iron skillet over medium heat.
  • Add the onion cook until soft, about 5 minutes.
  • Add the peppers and cook another 3 to 5 minutes until soft.
  • Sprinkle the flour over the pan and stir to coat. Cook for 30 seconds and add a pinch of salt and pepper.
  • Slowly whisk in the stock, creating a roux, making sure no lumps form. Cook for 2 minutes.
  • When the roux has a good color, whisk in the milk, a ¼ cup at a time.
  • Add the brown mustard and cayenne and stir to combine.
  • Slowly stir in the cheddar and pepper jack cheeses to melt.
  • Fold in the shredded pork, black beans, and cooked pasta.
  • Top with the remaining monterrey jack cheese and crushed tortilla chips. Sprinkle with the paprika.
  • Place the remaining 4 tablespoons of butter in dollops over the surface.
  • Place on the smoker and cook for 45 minutes to an hour until bubbling.
  • Garnish as desired with a variety of sliced scallions, peppers, red onion, avocado, and cilantro for serving or serve in their own dishes and encourage people to pile on their own toppings.


If using a stick smoker, start the heat as high as you can and allow the cook time to vary, checking for doneness.


Calories: 1168kcal | Carbohydrates: 92g | Protein: 51g | Fat: 66g | Saturated Fat: 37g | Cholesterol: 196mg | Sodium: 1246mg | Potassium: 607mg | Fiber: 7g | Sugar: 21g | Vitamin A: 2625IU | Vitamin C: 21.6mg | Calcium: 885mg | Iron: 4.1mg