Spanish-style mac & cheese: creamy Manchego béchamel with smoky pimentón de la Vera, baked golden and topped with tender pulled Ibérico Coppa. Finished with chopped piparras and bright lime zest simple, bold, addictive.

Recipe for Spanish-Style Mac & Cheese with Smoked Pulled Ibérico Coppa

Ingredients

• 1 pack of Campo Grande Ibérico Coppa
• Olive oil 2 tablespoons
• Smoked salt 1 teaspoon
• Freshly ground black pepper 2 tablespoons
• Elbow macaroni  21 oz
• Butter  4 tablespoons
• All-purpose flour  4 tablespoons
• Whole milk, warmed 34 fl oz
• Pimentón de la Vera (smoked paprika)  2 teaspoons
• Nutmeg  1/4 teaspoon
• Salt and black pepper, to taste
• Manchego cheese, grated  15 oz 
• Manchego cheese, grated  5 oz 
• Piparra peppers, finely chopped 3
• Zest of 1 lime

Preparation

1. Pat the coppa dry. Rub with olive oil, smoked salt, and black pepper. You can add apple wood (or your preferred wood) for extra flavor, but if you don’t want to smoke it, it will still be delicious cooked low and slow.
2. Preheat the smoker to 250°F. Smoke for about 5 hours, until the internal temperature reaches 200°F. After 3 hours, wrap the coppa tightly in foil and continue cooking for the remaining 2 hours. Once done, let it rest, still wrapped, for 1 hour.
3. Shred into juicy pulled pork, either by hand or using two forks to pull the meat apart.
4. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain well and drizzle with a splash of olive oil to keep it from sticking. Set aside.
5. Melt the butter in a saucepan. Add the Pimentón de la Vera and stir briefly to release its aroma. Then add the flour and whisk for 1–2 minutes. 
6. Slowly whisk in the warm milk, stirring until smooth and thick. Season with nutmeg, salt, and black pepper. Stir in 15 oz of Manchego until melted and creamy.
7. Preheat the oven to 400°F. Toss the pasta with the Manchego béchamel and transfer to a baking dish. Top evenly with 5 oz of Manchego. Bake for 10–15 minutes, until golden and bubbling. Let rest for 2–3 minutes.
8. Plate the mac & cheese. Top generously with the smoked pulled coppa. Sprinkle with finely chopped piparras and finish with lime zest.