Smoked BBQ Pulled Pork Mac & Cheese

Here’s the thing—once you start cooking with Rub Yer Meat BBQ Rub, you’re gonna want to fire up the smoker a lot more often. That means you’ll probably find yourself with a pile of leftovers: brisket here, ribs there, and if you’re lucky, a mound of smoky pulled pork.

And while pulled pork sandwiches are great, this recipe takes leftovers to the next level of comfort food glory. We’re talking creamy, cheesy mac loaded with smoked pork and drizzled with BBQ sauce. It’s rich, smoky, indulgent—and downright dangerous to keep in the fridge, because you’ll “taste test” it every time you walk by.

Ingredients

• ¼ cup Diamond Crystal kosher salt
• 1 lb large elbow macaroni
• 1 (10.75 oz) can condensed cream of chicken soup
• ½ cup heavy cream
• 1 cup whole milk
• 1 stick (4 oz) unsalted butter
• 1 lb sharp cheddar cheese, shredded (reserve ¼ for topping)
• 1 tbsp table salt
• ½ tsp freshly ground black pepper
• 1 cup leftover smoked pulled pork (seasoned with Rub Yer Meat, of course)
• Your favorite BBQ sauce, for drizzling (go thinner for this one)

Instructions

1. Preheat your smoker to 350°F.
2. In a large bowl, set up an ice bath with 4 cups water + 4 cups ice. Set aside.
3. In a soup pot, bring 8 cups water and the kosher salt to a boil. Add the macaroni and cook for 5 minutes only.
4. Drain, then plunge pasta into the ice bath to stop cooking. Drain well.
5. In a small saucepan, combine the condensed soup, cream, milk, and butter. Simmer over medium heat.
6. Whisk in ¾ of the shredded cheddar until melted and smooth. Season with table salt and black pepper.
7. In a large bowl, combine pasta with cheese sauce. Mix well.
8. Transfer to a 2-quart baking dish, deep cast iron skillet, or Dutch oven. Top with the reserved cheddar.
9. Smoke at 350°F for about 20 minutes, until bubbling and golden.
10. Reheat your leftover pulled pork (sous vide is our favorite method, but a skillet works fine).
11. Pull the mac & cheese off the smoker, top with reheated pork, and drizzle BBQ sauce over the top.
12. Let cool slightly (if you can wait) and dig in.

Pro Tip

Want to class it up a bit? Sprinkle some freshly chopped parsley on top for a pop of color. It makes the dish look just as good as it tastes.

Final Word

This dish is proof that leftovers aren’t just reheats—they’re an opportunity. Once you’ve rubbed your pork with Rub Yer Meat BBQ Rub, smoked it low and slow, and enjoyed your first round of pulled pork sandwiches, this mac & cheese is waiting for round two.

Comfort food, BBQ style. Don’t be surprised if this becomes the dish people request more than the pulled pork itself.