Pork Mac and Cheese
A mac dish that packs in the pork: Keystone Pork plus crumbed bacon, it’s so good you’ll be in hog heaven!
1/2 can (28 oz) Keystone Pork, drained and shredded
1 lb elbow macaroni noodles or small seashell pasta
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 and cut into 10-12 pieces
3 1/2 cups cheddar, grated
1 1/2 cup gouda, grated
1 cup Parmesan, shredded
1 cup panko breadcrumbs
1/4 cup melted butter
1/2 cup bacon cooked and crumbled
Cook the pasta to al dente
Melt the butter in a large cast-iron skillet, then whisk in the flour until it’s smooth. Whisk in the mustard powder. Whisk in the milk and half & half, bring it just to a boil, turn off the heat and stir in the softened cream cheese. Add the shredded cheese in small handfuls and whisk until the sauce is smooth and creamy.
Mix the pasta, Keystone Pork, and sauce together until all of the macaroni noodles are coated.
Pour the mixture into the large pan (or keep in the cast-iron skillet).
Prepare the topping: Mix panko breadcrumbs with 1/4 cup melted butter and crumbled bacon.
Sprinkle evenly over the top of the mac and cheese mixture. For the smoker: Place the pan into the smoker and keep it at a steady 225 F temperature for an hour.
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 an hour.