Preheat your smoker to 250 degrees Fahrenheit approximately 45 minutes to 1 hour before you plan to begin cooking.
Pat the pork shoulder completely dry with paper towels. Removing excess moisture helps the seasoning adhere better and promotes browning.
Apply the Kinder's Hickory Brown Sugar Seasoning generously all over the pork shoulder, on all sides, paying special attention to any crevices or deep areas.
Place the seasoned pork shoulder directly on the smoker grates, preferably fat-side up.
Smoke the pork for 3 to 4 hours undisturbed at 250 degrees Fahrenheit, until the internal temperature reaches 160 degrees Fahrenheit in the thickest part.
Remove the pork from the smoker and wrap it tightly in heavy-duty aluminum foil. Return it to the smoker.
Continue smoking for another 2 to 3 hours until the internal temperature reaches 205 degrees Fahrenheit. At this temperature, the pork will shred easily.
Remove the foil-wrapped pork from the smoker and let it rest at room temperature for at least 1 hour. This resting period is crucial for allowing the meat to relax and making it easier to shred.
Once rested, carefully unwrap the pork and discard the bone. Using shredding forks or a meat shredder, shred all of the meat into bite-sized pieces. Set the pulled pork aside.
While the pork is resting, bring a large pot of heavily salted water to a boil. Add the elbow macaroni and cook according to the package directions until al dente. Drain and set aside. Do not rinse the pasta.
Heat the olive oil in a large sauce pan over medium heat. Add the diced onion and cook, stirring occasionally, until the onion is completely translucent and soft, approximately 5 to 7 minutes.
Add the minced garlic to the pan and cook for another 2 to 3 minutes, stirring frequently, until the garlic is fragrant and softened.
Add the unsalted butter to the pan and allow it to melt completely. Once melted, sprinkle the all-purpose flour over the butter and stir constantly to form a smooth paste called a roux. Cook the roux for 2 to 3 minutes, stirring constantly, until it is lightly golden and the raw flour taste is gone.
Slowly pour the warmed milk into the pan while whisking constantly. Continue to whisk to prevent lumps from forming. Once all the milk is incorporated, stop whisking and let the sauce simmer gently for 3 to 5 minutes until it thickens noticeably.
Add the Kinder's The Blend Seasoning to the sauce and stir well to combine.
Reduce the heat to low. Add the shredded sharp cheddar cheese and the shredded Gruyere cheese, a handful at a time, stirring constantly until each addition is melted and fully incorporated. Do not allow the sauce to boil, as this can cause the cheese to break and become grainy.
Add the cooked elbow macaroni to the cheese sauce and stir gently but thoroughly to combine, ensuring every piece of pasta is coated with the creamy cheese sauce.
Transfer the mac and cheese to a large serving dish or divide among individual serving bowls.
Top each portion generously with the smoked and shredded pulled pork.
Drizzle the top of each serving generously with the Kinder's Hickory Brown Sugar BBQ Sauce.
Serve immediately while hot. The combination of creamy pasta, smoky pork, and sweet-savory sauce is absolutely irresistible.
