Check out this exciting take on mac n’ cheese – we like to make this for pot lucks and family get-togethers.  It’s got a little extra surprise that will wow your guests.


Pork Rub

Sweet and salty work together with a little more heat make this a great pork rub – perfect for seasoning pork butt used for making pulled pork. Small: 7.4 oz | Large: 13.9 oz

Porky Mac

This is a fun take on classic mac & cheese, that will surprise your guests.
Course Main Course, Side Dish
Cuisine American


  • 16 oz Macaroni noodles
  • 6 cups Whole milk
  • 8 tbsp Butter
  • 1/4 cup Gouda shredded
  • 1 lb American cheese shredded
  • 1/2 tbsp Montana Outlaw BBQ Pork Rub
  • 1 1/2 tbsp Salt
  • 1 tbsp White pepper
  • 1/2 tbsp Garlic powder
  • Pulled pork
  • BBQ sauce
  • 1/2 cup Asiago cheese shredded
  • 1/2 cup Le Gruyere cheese shredded
  • Seasoned bread crumbs


  • Warm milk and butter in pot, until butter melts.
  • Slowly whisk in shredded American and Gouda cheeses until melted.
  • Meanwhile, cook macaroni noodles.
  • Add dry ingredients (Montana Outlaw BBQ Pork Rub, salt, white pepper and garlic powder) to melted cheese mixture.
  • Once combined, pour over prepared macaroni noodles.
  • In pan, layer pulled pork with BBQ sauce, then mac & cheese, and top with Asiago and le Gruyere cheeses, and bread crumbs.
  • Smoke (or bake) at 300° for 10 minutes (remove once cheese begins to bubble).


Keyword Mac & Cheese, Mac n'cheese, Pork, Pork Butt, Pork Shoulder