Pig Mac and Cheese
Food and Drink

Reprinted with permission from Big Green Egg Basics from a Master Barbecuer by Ray Sheehan, Page Street Publishing Co. 2022. Photo credit: Ken Goodman

Pig Mac and Cheese

"This take on traditional comfort food folds in three cheeses then adds pork-ilicious extras of bacon with crunchy pork rinds sprinkled on top."

Serves: 8–10


5 tablespoons unsalted butter, plus more for baking dish

2 cups shredded sharp cheddar cheese, divided

2 cups shredded gouda cheese, divided

1 cup shredded Colby Jack cheese, divided

¾ cup pork rinds, crushed

¼ cup panko breadcrumbs

8 ounces thick-cut bacon, chopped

6 tablespoons all-purpose flour

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¼ teaspoon dry mustard

¼ teaspoon onion powder

4 cups milk

1 pound medium-sized macaroni shells, cooked al dente

Set up the Big Green Egg for 375°F, indirect without a drip pan. Fill your firebox with natural lump charcoal and, with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears 375°F, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 35% open. Make minor adjustments as necessary.

Butter a 9 x 13–inch baking dish, then set aside.

In a medium-sized bowl, combine ¾ cup cheddar, ¾ cup gouda, ¼ cup Colby Jack, pork rinds, and panko breadcrumbs. Set aside.

In a large, heavy-bottomed pot, cook the bacon over medium heat until browned and crisp, 5–6 minutes. Place on a paper towel to drain. Divide into two portions.

Remove all but 1 tablespoon of bacon grease from the pot, add the butter and melt. Whisk in the flour and cook for 2–3 minutes. Add the salt, pepper, dry mustard, and onion powder, stirring to combine. Slowly pour in the milk, whisking constantly while cooking until the mixture thickens, about 5 minutes.

Stir in the remaining cheeses and allow them to melt, adding one portion of the cooked bacon and the cooked pasta.

Pour the macaroni and cheese mixture into the prepared baking dish and top with the reserved cheese mixture and the remaining bacon. Once the EGG comes up to temperature, place the dish on the grate, close the lid, and cook for 25–30 minutes, or until golden brown and bubbly.

Remove the dish from the cooker and let it rest 5–10 minutes before serving.