Smoked Pulled Pork and Bacon Mac and Cheese

Name: Smoked Pulled Pork and Bacon Mac and Cheese
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 lbs processed cheese block (like Velveeta); 1.5 lbs medium shell pasta, uncooked; 6 cups milk; 1.5 lbs smoked pulled pork, cooked; 1 lb sharp cheddar cheese, shredded; 1 lb Monterey Jack cheese, shredded; salt, to taste; black pepper, to taste; garlic powder, to taste; 1.5 lbs bacon, cooked and crumbled

This smoked pulled pork and bacon mac and cheese is a one-pan smoker recipe that skips boiling pasta entirely. Uncooked shell pasta cooks directly in milk and melted cheese, creating a creamy, smoky dish loaded with three cheeses, smoked meat, and bacon.

🌍American 🏷️Smoked mac and cheese 🏷️Pulled pork 🏷️Bacon 🏷️Mac and cheese Comfort food

🏷️

🏷️Cheesy

-0:00

TikTok

Total

1h 30m

Servings

12

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

2 lbs processed cheese block (like Velveeta)
1.5 lbs medium shell pasta, uncooked
6 cups milk
1.5 lbs smoked pulled pork, cooked
1 lb sharp cheddar cheese, shredded
1 lb Monterey Jack cheese, shredded
salt, to taste
black pepper, to taste
garlic powder, to taste
1.5 lbs bacon, cooked and crumbled

10 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a large disposable aluminum pan, place the block of processed cheese in the center.
2
Pour the uncooked pasta into the pan, surrounding the cheese block.
3
Add the milk, pouring it over the pasta until it's fully covered.
4
Add the cooked smoked pulled pork to the pan.
5
Top with the shredded sharp cheddar and Monterey Jack cheeses.
6
Season with salt, pepper, and garlic powder to your liking.
7
Place the pan in a smoker preheated to 325°F and cook for 45 minutes.
8
After 45 minutes, carefully remove the pan and stir everything together until the melted cheese is fully incorporated and the mixture is creamy.
9
Return the pan to the smoker and cook for an additional 35 minutes.
10
Remove the mac and cheese from the smoker and top generously with the cooked, crumbled bacon.
11
Serve immediately.

Was this recipe helpful?

Tips & Notes

Pro tips

Stir the mac and cheese every 30 minutes on the smoker to prevent pasta from sticking to the bottom and to ensure even cooking.
Use a smoker-safe aluminum pan or cast iron to avoid warping at 225–250°F and for even heat distribution.
Add bacon as a topping just before serving to keep it crispy; if mixed in earlier, it will soften from the steam and residual heat.
Keep the pan loosely covered with foil for the first hour to trap steam and help the pasta cook, then uncover briefly to check doneness.

Substitutions

Sharp cheddar → Extra sharp cheddar or aged gouda (more intense flavor)
Monterey Jack → Gruyère or smoked gouda (adds depth to the smoky profile)
Smoked pulled pork → Smoked brisket or smoked chicken thighs (maintains smoky character)
Bacon → Smoked sausage, crumbled (complementary smoke flavor)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat with a splash of milk to restore creaminess.

Equipment

smoker · smoker-safe aluminum pan or cast iron skillet · meat thermometer (optional, for checking pulled pork doneness)

Common Questions

Can you cook the pasta without boiling it first?

Yes. This recipe uses uncooked medium shell pasta added directly to the milk and cheese mixture on the smoker. The pasta absorbs liquid as it cooks, creating a creamy sauce.

What temperature and time does this cook at on the smoker?

Cook in a smoker-safe pan at 225–250°F until the pasta is tender and the cheese is fully melted, typically 1.5–2 hours, stirring occasionally to prevent sticking.

Can you make this ahead of time?

Yes. Prepare the unbaked mac and cheese in the pan, cover with foil, and refrigerate for up to 24 hours. Add 15–20 minutes to cooking time when smoking cold.

What processed cheese block works best?

Velveeta or similar shelf-stable processed cheese blocks melt smoothly and create a creamy base. They're formulated to blend evenly with milk without breaking.

Can you use fresh bacon instead of pre-cooked?

No. Pre-cook bacon until crispy, then crumble it. Fresh bacon won't cook through during the smoking time and will release excess grease into the dish.