Smoked Pork Mac & Cheese Recipe
House Smoked Pork, The Best Mac & Cheese, Buttered Ritz Cracker Crumbs
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Smoked Pork
Mac & Cheese (Pasta + Cheese Sauce)
Topping — Buttered Ritz Cracker Crumbs
Finish & Garnish
Method
Smoked Pork
- 1
Prepare rub and pork
In a small bowl combine brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Rub the prepared pork shoulder with yellow mustard, then massage the dry rub evenly over all sides. Let rest at least 30 minutes at room temperature or refrigerate up to overnight.
- 2
Preheat smoker
Prepare your smoker to maintain a steady temperature of 225°F (107°C). Add applewood chips to the smoker box or wood chunks to establish a light applewood smoke. Place a water pan in the smoker and fill with 1 cup of water to help maintain moisture.
- 3
Smoke pork
Place the pork shoulder fat-side up on the smoker grate. Smoke until the internal temperature reaches 195–203°F (90–95°C) for pull-apart tenderness, about 5–7 hours depending on size and smoker. Monitor temperature and add wood/chips as needed for consistent smoke. Optional: during the last hour, brush lightly with a thin layer of BBQ sauce if you want a glazed bark.
- 4
Mac & Cheese (Pasta + Cheese Sauce)
- 5
Cook pasta
Bring a large pot of salted water to a boil. Add the pasta and cook until just shy of al dente (about 1–2 minutes less than package directions). Drain and set aside. Reserve 1/2 cup of pasta cooking water.
- 6
- 7
Add milk and cream
Slowly whisk in the whole milk and heavy cream in a steady stream to avoid lumps. Bring the mixture to a gentle simmer over medium heat, whisking frequently until it thickens enough to coat the back of a spoon, about 6–8 minutes.
- 8
Season and enrich
Whisk in dry mustard powder, Worcestershire sauce, salt, and black pepper. Add the softened cream cheese in pieces and stir until fully melted and incorporated, producing a smooth sauce.
- 9
Add cheeses
Reduce heat to low. Gradually stir in the shredded sharp cheddar, white cheddar, and Gruyère a handful at a time, stirring until melted and smooth before adding more. If the sauce is too thick, whisk in a few tablespoons of reserved pasta water until you reach a creamy, pourable consistency.
- 10
Combine pasta and pork
Fold the drained pasta into the cheese sauce until evenly coated. Gently fold in about 2 cups of the shredded smoked pork, reserving extra pork for topping or serving. Taste and adjust seasoning with salt and pepper as needed.
Topping — Buttered Ritz Cracker Crumbs
- 11
Prepare crumbs
Place the Ritz crackers in a food processor and pulse to coarse crumbs (or place in a sealed plastic bag and crush with a rolling pin). Transfer crumbs to a medium bowl.
- 12
Mix with butter
Pour the 6 tablespoons of melted butter over the cracker crumbs. Add chopped parsley, smoked paprika, and 1/4 teaspoon salt. Stir until crumbs are evenly moistened and resemble damp sand.
- 13
Assemble for baking (optional)
If you prefer baked mac & cheese with a crisp topping: preheat oven to 375°F (190°C). Transfer the pork mac & cheese into a 9x13-inch baking dish, sprinkle the buttered cracker crumbs evenly over the top.
Finish & Serve
- 14
Bake (optional)
Bake the assembled mac & cheese in the preheated oven for 18–22 minutes, until the topping is golden and the edges bubble. For extra browning, place under the broiler for 1–2 minutes, watching carefully to avoid burning.
- 15
Stovetop finish (alternative)
If not baking, simply mound the mixed mac & cheese into a serving dish, sprinkle the buttered cracker crumbs on top for crunch and gently press them into the surface so they adhere.
- 16
Garnish and serve
Drizzle optional house BBQ sauce over portions if desired, scatter reserved smoked pork pieces on top, and finish with thinly sliced green onions. Serve hot.