Pulled Pork Series: Porky Pig Grilled Cheese

This is the third and final recipe in the pulled pork series and perhaps the way nature intended it to be served: grilled with loads of sharp cheddar cheese, topped with creamy mac-n-cheese, add some habanero hot sauce for some bang. Life is good!

Make a batch of sweet barbecue pulled pork. See Tuesday’s post.

Make the Mac-n-Cheese: Fill a 5-quart pot with salted water and bring to a boil over high heat. Stir in 2 cups elbow macaroni and return to a boil. Cook the pasta uncovered for 7 – 8 minutes. Drain.

Using the same pot melt 1/4 cup butter. Add back the drained pasta and 2 tablespoons flour; stirring to distribute the flour evenly to avoid lumps. Pour in 1 cup milk, 1-2 pouches of Velveeta cheese sauce depending on how cheesy you like it. I used two for this recipe.

Add 1/2 cup shredded cheddar cheese, 1 1/2 teaspoon *smoked salt seasoning, this is the magic. It adds an element of intrigue that makes the dish pop! Add a dash of habanero hot pepper sauce. Only use a dash. For this recipe, you want just a hint of interest that a dash provides not a hot version of mac-n-cheese.

Sandwich Assemble Collage

Assemble the sandwich: Butter 8 slices of Texas bread on one side. Stack 2 pieces of the bread butter sides together on a cutting board. Place a slice of sharp cheddar cheese on each of the stacks. Spoon pulled pork over cheese, top with a scoop of mac-n-cheese, top with another slice of sharp cheddar cheese. Serve with habanero sauce on the side for those who like to add heat to their sandwiches.

Bread Collage

For a perfectly melted cheese always grill slowly over on a medium-low heat. Grill one side to a golden brown. Flip and grill the other side to a golden brown. Remove from heat. Slice diagonally and serve with the extra mac-n-cheese.


Don’t think about the calories in this one, just close your eyes and take a healthy bite. Taste that wonderful smoky barbecued pork blending into all that cheese grilled to perfection. OMG! – Ella

*I will be offering my own seasoning blends for sale online and at the onsite farm market soon. I am so excited to start this next adventure and the continuous growth of “The Wacky Spoon.”


  • Servings: 6-8
  • Difficulty: easy
  • Print


2 cups elbow macaroni
1/4 cup butter, divided
2 tablespoons all-purpose flour
1 cups milk
1 – 2 pouches Velveeta cheese sauce
1/2 cup shredded cheddar cheese
1 1/2 teaspoons *smoked salt seasoning
Dash of habanero hot pepper sauce


Fill a 5-quart pot with lightly salted water and bring to a boil over high heat. Stir in the macaroni and return to a boil. Cook the pasta uncovered for7- 8 minutes stirring occasionally. Drain. Melt the butter in the pot over medium heat. Return the pasta to the pot. Stir in the flour evenly distributing the flour throughout. Add the milk and Velveeta. Bring to a simmer, stirring frequently. Cook and stir until the mixture has thickened, about 5-10 minutes. Stir in the and cheddar cheese, salt and hot pepper sauce. Stirring until the cheese has melted in. Serve immediately.


Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

5 thoughts

    1. Thank you! Late night with a fire, friends and cocktails kept building this sandwich. 🙂 Good + good = this sandwich.

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