Jim loves to spend a Saturday smoking a pork shoulder – and we love eating it. We usually have guests and my Sweet Honey BBQ Glaze has a competition with Jim’s South Carolina Finishing sauce. Even so, we always have some leftovers. Lest these delicious leftovers go to waste, we came up with this Smoked Gouda Mac and Cheese recipe. Since it is so rich, we freeze some of our leftover pulled pork and savor it’s smokey goodness a couple months later. We hope you enjoy it as much as we do!

Ingredients for Smoked Gouda Mac &Cheese

  • 3 C. cavatappi
  • 3 T. butter
  • 2 cloves garlic
  • 3 T. flour
  • 2.25 C. milk
  • 1/4 t. salt
  • 1/4 t. white pepper
  • fresh ground nutmeg
  • 1.25 C. smoked Gouda
  • 1/3 C. Parmesan cheese
  • 5 C. chopped fresh spinach
  • 2 C. pulled pork
  • 2 t. olive oil
  • 1/2 C. panko or homemade bread crumbs

Pulled Pork Memories

Our daughter receives a lesson in pulled pork from her dad. All you need is two forks and a healthy appetite – check!


Preheat oven to 350°. Cook cavatappi in boiling water according to instructions and drain, reserving about 1 cup of the pasta water.

While the pasta is cooking, melt the butter in a large saucepan over medium heat. Add garlic and cook briefly (one minute). Add flour and stir to combine using a whisk. Gently whisk in the milk, salt, white pepper and nutmeg. Turn the heat to high and bring to a boil stirring constantly.

When the sauce is thickened and bubbly, turn the heat down to medium and add 1 C. smoked Gouda and all of the parmesan cheese. When the cheese has melted into the sauce, add the pulled pork. Stir. Add cavatappi and spinach and stir until ingredients are well combined.

Poor pasta into a greased 2-quart baking dish or 9” x 13” baking pan. If the mixture seems dry, add a little of the reserved pasta water, but remember that the spinach will release more moisture in the oven. In a small bowl stir olive oil into the bread crumbs. Top the pasta with bread crumbs and then sprinkle with remaining smoked Gouda.

Bake 15 – 20 minutes until pasta is bubbly and topping is golden brown. Makes 4 – 6 servings.