Crispy Mac and Cheese Waffles with Juicy Pulled Pork

If you’re looking to elevate your backyard BBQ or simply indulge in some classic American comfort food, nothing beats the dynamic duo of pulled pork and macaroni and cheese. These two staples have secured their place at the heart of American BBQ, bringing together smoky, tender meat with creamy, cheesy pasta. In this blog post, we’ll explore why pulled pork and macaroni and cheese are a match made in culinary heaven, and how you can create the perfect pairing at home.

Why Pulled Pork and Macaroni and Cheese are BBQ Staples

Pulled pork, a cornerstone of American BBQ, is beloved for its juicy, slow-cooked tenderness and rich, smoky flavor. Whether prepared in a smoker, slow cooker, or oven, this versatile dish brings a hearty, satisfying element to any meal. On the other hand, macaroni and cheese, with its gooey, melted cheese and comforting pasta, provides the perfect creamy complement to the robust flavors of BBQ meat. Now let’s elevate this even more by crisping up this macaroni in a waffle iron. This may sound like a novel idea, but the results are insane!

How to Smoke a Pork Butt in a Ninja Electric Pellet Smoker

Smoking a pork butt to perfection is easier than ever with the Ninja Electric Pellet Smoker. This versatile device allows you to achieve that coveted smoky flavor and tender texture with minimal effort. Follow this step-by-step guide to create a delicious smoked pork butt that will impress your family and friends.

Step-by-Step Instructions

1. Prepping the Pork Butt

1. Apply the Mustard: Rub the entire pork butt with yellow mustard. This acts as a binder for the BBQ rub and helps create a flavorful bark.
2. Season Generously: Apply a generous amount of BBQ rub to the pork butt, ensuring all sides are evenly coated. Let it sit at room temperature for about 30 minutes while you prepare your smoker.

2. Preparing the Ninja Electric Pellet Smoker

1. Preheat the Smoker: Set your Ninja Electric Pellet Smoker to 250°F. Fill the hopper with wood pellets, choosing a flavor that complements pork, such as hickory, apple, or a blend.
2. Prime the Smoker: Allow the smoker to reach the desired temperature before placing the pork butt inside. This ensures even cooking from the start.

3. Smoking the Pork Butt

1. Place the Pork Butt: Put the pork butt directly on the smoker grates, fat side up. Close the lid to maintain a consistent temperature.
2. Monitor and Spritz: Every hour to hour and a half, open the smoker briefly to spritz the pork butt with apple juice or apple cider vinegar. This helps keep the meat moist and enhances the flavor.
3. Smoke to Perfection: Smoke the pork butt until it reaches an internal temperature of 195°F to 205°F. This took me about 4 hours in the Ninja smoker. If yours is not tender at that time mark, keep smoking until it reaches the desired temperature.

4. Resting and Serving

1. Rest the Meat: Once the pork butt reaches the desired temperature, remove it from the smoker and wrap it in aluminum foil. Let it rest for at least 1 hour in a cooler or warm oven. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
2. Shred and Serve: After resting, unwrap the pork butt and use two forks or meat claws to shred the meat. Serve it on its own, or pair it with your favorite BBQ sauce and sides.

Tips for Success

• Maintain Consistent Temperature: Keep the smoker’s temperature steady throughout the smoking process for the best results.
• Use a Meat Thermometer: An instant-read meat thermometer helps ensure the pork butt is cooked to the perfect temperature.
• Experiment with Flavors: Try different wood pellets and BBQ rubs to discover your favorite flavor combinations.

By following these steps, you’ll be able to smoke a pork butt in your Ninja Electric Pellet Smoker that rivals anything you could find at a professional BBQ joint. Enjoy the delicious, smoky goodness with friends and family!

Mac and Cheese

1. Cook the Pasta

1. Boil the Pasta: In a large pot, bring salted water to a boil. Add the macaroni and cook according to the package instructions until al dente. Drain and set aside.

2. Make the Cheese Sauce

1. Heat the Cream: In a large saucepan over medium heat, add the heavy cream. Heat on low/medium until the cream is warm but do not let it boil.
2. Add Seasonings: Stir in the seasonings. Adjust the seasonings to taste.
3. Melt the Cheese: Gradually add the shredded cheddar, mozzarella, and pepper jack cheeses to the warm cream mixture. Stir continuously until all the cheese is melted and the sauce is smooth and creamy. This will take about 5-7 minutes.

3. Combine and Serve

1. Mix Pasta and Sauce: Add the cooked pasta to the cheese sauce, stirring until the pasta is well-coated with the sauce.
2. Heat Through: Continue to cook for an additional 2-3 minutes, stirring occasionally, until everything is heated through and the sauce has thickened slightly.
3. Serve: Transfer the mac and cheese to a serving dish. Garnish with chopped parsley if desired.

Tips for the Best Mac and Cheese

• Use Freshly Shredded Cheese: Pre-shredded cheese often contains anti-caking agents that can affect the texture of the sauce. For the best results, shred your own cheese.
• Choose Quality Cheese: Opt for high-quality cheeses for a richer flavor and creamier texture.
• Stir Continuously: When adding the cheese to the cream, stir constantly to ensure a smooth sauce without clumps.
• Customize the Flavor: Feel free to experiment with different types of cheese, such as Gruyère, Fontina, or Gouda, to create your own unique mac and cheese.

Ingredients:

Pulled pork:
Pork butt
Yellow Mustard
BBQ seasoning of choice
Bbq sauce of choice

Mac and Cheese
1 box of macaroni pasta
1 1/2 cups heavy cream
1 8oz block of grated cheddar cheese
1 8oz block of grated mozzarella cheese
1 8oz block of grated pepper jack cheese
Pinch of salt and pepper
1 tsp smoked paprika

Instructions:

Take your pork butt and liberally coat in mustard. This will act as a binder for the seasoning. Then generously season with your favorite bbq seasoning. I highly encourage one with some brown sugar. This will cook well with the pork!

In your smoker, smoke for 4-6 hours on 250F until blackened and tender. Every 1 1/2-2 hours gently spray your pork with apple cider vinegar.

Remove your pork when it is extremely tender and gently shred. Toss in some of your favorite bbq sauce! Keep warm.

For your mac, in a pot with boiling salted water, cook your pasta. While your pasta is cooking, make your sauce. In a separate pot on low to medium heat add your heavy cream, cheeses, and seasonings. Mix well until a thick creamy sauce. Add pasta water to thin it out, and add cheese to thicken it.

Mix your sauce with your pasta until your noodles are well coated. In a hot waffle iron add your mac and cheese. Remove from the iron when the cheese has been crisped up.

Top your cheesy waffles with pork, bbq sauce, more cheese sauce, green onions and pickled onion! Enjoy!

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For those searching to recreate this iconic BBQ experience at home, key terms such as “pulled pork recipe,” “macaroni and cheese,” “BBQ staples,” “comfort food recipes,” and “American BBQ dishes” will help guide you to the best tips and tricks. Stay tuned as we delve into step-by-step instructions, essential tips, and secret ingredients to make your pulled pork and macaroni and cheese stand out at your next gathering.

In the following sections, we will provide detailed recipes for both dishes, including variations that cater to different tastes and dietary preferences. Whether you’re a BBQ novice or a seasoned pitmaster, this guide will help you master the art of creating the ultimate pulled pork and macaroni and cheese duo.