Smoked Cheddar Mac and Cheese with BBQ Pulled Pork
The best way to use up leftover pulled pork. Traditional smoked barbecue pork works best, but carnitas or pork roast are great, too.
Ingredients
- 1 pound dried elbow macaroni
- 4 tablespoons unsalted butter (divided)
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 2 pounds smoked cheddar cheese (grated, divided)
- 1 teaspoon hot sauce (such as Frank’s Red Hot)
- ½ teaspoon ground mustard
- ½ teaspoon garlic powder
- 8 ounces fontina cheese (grated)
- 2 cups pulled pork
- 1 cup panko breadcrumbs
- Barbecue sauce (for serving)
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