Pork Mac and Cheese

Ingredients

• 1/2 can (28 oz.) Keystone Pork, drained, shredded
• 1 lb. Pasta, elbow macaroni or small seashell
• 1/2 cup Butter
• 1/4 cup Flour
• 1 Tbsp. Mustard powder
• 3 cups Whole milk
• 1 cup Half & half
• 8 oz. Cream cheese, softened, cut into 10–12 pieces
• 3 1/2 cups Cheddar, grated
• 1 1/2 cups Gouda, grated
• 1 cup Parmesan, shredded

• 1 cup Panko breadcrumbs
• 1/4 cup Butter, melted
• 1/2 cup Bacon, cooked, crumbled

Steps

1. Cook the Pasta to al dente.
2. Melt 1/2 cup Butter in a large cast-iron skillet, then whisk in 1/4 cup Flour until smooth.
3. Whisk in 1 Tbsp. Mustard powder, then whisk in 3 cups Whole milk and 1 cup Half & half and bring just to a boil.
4. Turn off the heat and stir in 8 oz. Cream cheese, softened, cut into 10–12 pieces until smooth, then add 3 1/2 cups Cheddar, 1 1/2 cups Gouda and 1 cup Parmesan in small handfuls and whisk until the sauce is smooth and creamy.
5. Mix the Pasta, 1/2 can (28 oz.) Keystone Pork, drained, shredded, and the sauce together until all of the pasta is coated.
6. Pour the mixture into a large pan or keep in the cast-iron skillet.
7. Prepare the topping: mix 1 cup Panko breadcrumbs with 1/4 cup Butter, melted and 1/2 cup Bacon, cooked, crumbled.
8. Sprinkle the topping evenly over the mac and cheese.
9. For the smoker: place the pan into the smoker and keep it at a steady 225°F temperature for 1 hour.
10. For the grill: add a few pieces of smoking wood to the charcoal, keep the temperature at 225°F and cook over indirect heat for 1 hour.