Topped with bacon & BBQ chip crumbles…sure to be a hit at a summer potluck!
- 1/2 TBSP. KOSHER SALT
- 1 TBSP. VEGETABLE OIL
- 1 LB. ELBOW MACARONI OR CAVATAPPI NOODLES
- 4 CUPS MILK
- 8 TBSP. BUTTER, DIVIDED USE
- 1/2 CUP FLOUR
- 4 CUPS GRUYERE CHEESE, GRATED
- 2 CUPS EXTRA-SHARP CHEDDAR CHEESE, GRATED
- 1/2 TSP. BLACK PEPPER, FRESHLY GROUND
- 1/2 TSP. GROUND NUTMEG
- 2 CUPS LEFTOVER PULLED PORK, COOKED
- 1-1/2 CUPS FRESH WHITE BREAD CRUMBS
When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but do not boil.
In a separate, large 4 quart pot, melt 6 tablespoons butter and add flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.
Remove pot from heat and add Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Pour in cooked macaroni noodles and leftover pulled pork; stir well. Layer the cooked macaroni and leftover pulled pork into a 3-quart baking dish or skillet.
Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top.
Bake for 30 to 35 minutes, or until the sauce is bubbly and the bread crumbs are browned on the top. Serve warm with an extra sprinkle of cheese and barbecue sauce. Enjoy!