This incredibly easy, no-boil smoked mac and cheese is loaded with pulled pork, three kinds of cheese, and topped with crispy bacon. Everything cooks together in one pan on the smoker for a rich, cheesy, and smoky comfort food classic.
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In a large disposable aluminum pan, place the block of processed cheese in the center.
Pour the uncooked pasta into the pan, surrounding the cheese block.
Add the milk, pouring it over the pasta until it's fully covered.
Add the cooked smoked pulled pork to the pan.
Top with the shredded sharp cheddar and Monterey Jack cheeses.
Season with salt, pepper, and garlic powder to your liking.
Place the pan in a smoker preheated to 325°F and cook for 45 minutes.
After 45 minutes, carefully remove the pan and stir everything together until the melted cheese is fully incorporated and the mixture is creamy.
Return the pan to the smoker and cook for an additional 35 minutes.
Remove the mac and cheese from the smoker and top generously with the cooked, crumbled bacon.
Serve immediately.
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