Start Boiling the Water: Start by bringing a large stockpot of salted water to a boil on the stovetop.

Cook the Pasta: Once the water is boiling, add the pasta and cook for about 8–10 minutes, just until it’s al dente.

Strain and Toss: Drain the pasta and toss it with a little olive oil to keep it from sticking together. Set it aside for now.

Prep the Cheese Sauce Ingredients: Measure out your flour and butter and shred the cheese.

Make the Roux: In a skillet, melt ¼ cup of butter, then whisk in ¼ cup of flour. Keep whisking until it’s nice and smooth.

Cook the Roux: Let it cook over medium-low heat for a few minutes until it smells a little nutty and turns a light golden color.

Start the Cheese Sauce: Pour in about 1 cup of milk and stir, then slowly add the rest of the milk little by little, stirring constantly as you go. Add the shredded cheese a handful at a time.

Add the Flavor: Stir in a little Dijon mustard and some Bearded Butcher Butter Blend Seasoning and Bearded Butcher Cajun Seasoning.

Preheat the Smoker: Set your smoker to 350°F.

Make the Topping: Melt some butter and mix it into ½ cup of breadcrumbs. Toss in the Bearded Butcher Butter Seasoning.

Assemble the BBQ Pork Mac 'n' Cheese: Combine the par-cooked pasta and cheese sauce in a skillet, top with the leftover pulled pork and drizzle with BBQ sauce.

The Final Touch: Drizzle more BBQ Sauce over the top, and garnish with sliced green onions.