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BBQ Pulled Pork Mac and Cheese | Smoky & Creamy from the Grill
(0)
45 min
Under an hour
Knuspr-Küche
Der ultimative Grill-Komfortklassiker für den Herbst: Cremige Cheddar-Makkaroni treffen auf saftig gezupften Schweinenacken und würzige Barbecue-Sauce. Indirekt in der Gusspfanne auf dem Grill überbacken, entsteht ein unwiderstehlich rauchiges Aroma mit knuspriger Käsekruste.
Preparation method
Preparation on the Grill
Prepare the grill for indirect medium heat (approx. 160–180 °C). Rub the pork neck with some smoked paprika, salt, and pepper and cook indirectly on the grill until wonderfully tender, or use pre-cooked pulled pork and shred it juicy with two forks.
Cook the penne pasta in plenty of boiling salted water according to package instructions until al dente (approx. 2 minutes shorter than usual, as it will continue cooking on the grill), drain, and let drip dry briefly.
Cheese Sauce & Layering
Melt the unsalted butter in a large cast-iron grill pan. Slowly pour in the whole milk while stirring and heat briefly. Gradually stir in about two-thirds of the grated Cheddar cheese until a velvety, creamy cheese sauce forms. Season to taste with a pinch of salt and pepper.
Chef's tip
For an extra smoky BBQ flavor, you can place a handful of soaked hickory or apple wood chips onto the embers at the start of indirect baking.
Leftovers can easily be reheated in a pan the next day with a small splash of milk to make them creamy again.
Ingredients
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