PIG MAC AND CHEESE

Makes 8 to 10 servings

5 tbsp (70 g) unsalted butter, plus more for baking dish

2 cups (225 g) shredded sharp Cheddar cheese, divided

2 cups (225 g) shredded Gouda cheese, divided

1 cup (115 g) shredded Colby Jack cheese, divided

¾ cup (15 g) crushed pork rinds (see Note)

¼ cup (15 g) panko bread crumbs

8 oz (225 g) thick-cut bacon, chopped

6 tbsp (45 g) all-purpose flour

½ tsp kosher salt

¼ tsp freshly ground black pepper

¼ tsp dry mustard

¼ tsp onion powder

4 cups (946 ml) milk

1 lb (455 g) medium-sized macaroni shells, cooked al dente

Set up the EGG for 375°F (190°C), 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 your 375°F (190°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 35 percent open. Make minor adjustments as necessary.

Butter a 9 x 13–inch (23 x 33–cm) baking dish, then set aside.

In a medium-sized bowl combine ¾ cup (86 g) of the Cheddar, ¾ cup (86 g) of the Gouda, ¼ cup (29 g) of the Colby Jack, the pork rinds and panko bread crumbs. Set aside.

In a large, heavy-bottomed pot, cook the bacon over medium heat until browned and crisp, about 5 to 6 minutes. Transfer to a paper towel–lined plate to drain any excess grease. Divide the bacon into two portions.

Remove all but 1 tablespoon (15 g) of bacon grease from the pot and add the 5 tablespoons (70 g) of butter. Allow it to melt. Whisk in the flour and cook for 2 to 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 portion of cooked bacon.

Once the EGG comes up to temperature, place the dish on the grate, close the lid and cook for 25 to 30 minutes, or until golden brown and bubbly.

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