Carolina Pork Mac & Cheese

Smoky grilled pork belly folded through rich, cheesy macaroni with a Carolina-style kick. This dish is the perfect mix of BBQ flavour and pure comfort food — ideal as a side, centrepiece or crowd-pleasing feast.

Method

1. Cook the Pork Belly

• Preheat your smoker or BBQ to 170°C.
• Season pork belly rashers generously with Smokin South Carolina.
• Grill on both sides until cooked and slightly caramelised.
• Chop into bite-sized pieces and set aside.

2. Cook the Pasta

• Cook macaroni according to packet instructions.
• Drain and set aside.

3. Make the Béchamel Sauce

• Melt butter in a pot over medium heat.
• Add flour and stir until fully combined; cook for 3 minutes to remove raw flour flavour.
• Slowly add milk in 4–6 additions, stirring constantly to avoid lumps.
• Lower heat and stir for 3–4 minutes until thickened.
• Add salt, pepper and 2 tbsp Smokin South Carolina.
• Add grated cheese and stir until melted and smooth.
• Remove from heat.

4. Combine

• Fold the cooked macaroni into the béchamel sauce.
• Add in the chopped pork belly and mix through.

5. Bake

• Transfer mixture into a greased ovenproof/smoker-safe dish.
• In a small bowl mix breadcrumbs, sugar and fennel seeds.
• Sprinkle over the top along with an extra hit of Smokin South Carolina.
• Bake in the smoker/oven for 25–35 minutes or until the top is golden brown.

6. Serve

Let it rest slightly, then dig in and enjoy that smoky-cheesy goodness.

Tips & Add-Ons

• Add jalapeños or chilli flakes for extra heat.
• Swap pork belly for smoked pulled pork.
• Add extra mozzarella on top for a stretchy crust.
• Works beautifully as a BBQ side with brisket, ribs or sausages.