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Remove the pulled pork from the smoker and add it to the top of the mac and cheese. Assemble the pulled pork mac and cheese.

Stir gently until the noodles are coated by the cheese sauce. Turn off the heat and pour in the cooked macaroni noodles. Finally, whisk in the cheddar cheese and gouda cheese and stir until melted. Reduce the heat to low and whisk in the cream cheese until smooth. Carefully pour in the half and half and milk and bring up to a boil while whisking. Melt 6 Tablespoons of butter and whisk in the flour until a smooth, thin paste forms. Heat a 14-inch cast iron skillet over medium heat. Place your pulled pork in an aluminum pan and place on the smoker to reheat while you prepare your mac and cheese. Preheat your smoker to 225 degrees F using a mild hardwood. Bring a large pot of salted water to a boil and cook macaroni noodles until they are al dente, meaning they still have a bit of chew and texture (not too soft). This recipe is great if you’re trying to spice up your mac and cheese game or if you have left over pulled pork from the night before! Instructions Pulled pork and mac and cheese are amazing on their own, but put them together and you get an explosion of flavor and cheesy goodness.