Watch the video to learn how to make this creamy, gooey, super cheesy smoked pork belly mac and cheese on a pellet smoker using Cowboy Charcoal & Apple Barbecue Pellets.
This decadent recipe is sure to be a crowd-pleaser.
1 lb elbow macaroni, cooked per directions on box
1 lb leftover Pork Belly Burnt Ends (recipe & video)
Duck Fat Spray
1/2 cup butter
4 tbsp flour
1/2 cup cream cheese
1 tsp mustard powder
1 cup half and half
4 cups freshly grated cheddar cheese
1 cup smoked gouda
1 cup panko
2 tbsp Jack Daniel's® Pork Rub
Cook the macaroni to al dente per the manufactures directions, set aside.
Preheat your pellet smoker to 350 using Cowboy Charcoal & Apple Barbecue Pellets. Set to sear mode, if that is an option, and place a large cast-iron skillet over the hottest part.
Reheat the pork belly in a foil pan on the higher rack while you make the macaroni and cheese.
Spritz the cast iron skillet with the duck fat.
Add the butter to the preheated pan and melt.
Whisk in the flour, and create a roux, allowing the butter and flour to mix until it’s a thick paste-like texture.
Once the roux has formed, melt in the cream cheese.
Whisk in the mustard powder and then the half and half a little at a time, to avoid clumps.
Fold in the macaroni to coat.
Cut the pork belly into bite-sized pieces. Fold the pork belly into the macaroni.
Fold in the cheddar cheese and smoked gouda.
Close the grill lid and allow the macaroni and cheese to cook until bubbling. About 30 minutes.
Whisk the panko in a bowl with the Jack Daniel's® Pork Rub.
Sprinkle the panko mixture on top.
Sprinkle with a little more Jack Daniel's® Pork Rub if desired.
Close the lid and set the grill to smoke at 300 degrees for less than 10 minutes to absorb a light smoke flavor.
Meanwhile, chop the remaining pork belly burnt ends to top.
Remove the macaroni and cheese from the grill and allow to cool 5 minutes before serving.
Top with chopped pork belly burnt ends and serve
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