Summer is finally here. It is time to fire up the smoker. You need a side dish that everyone will love. This Bacon Smoked Mac and Cheese is exactly what you need.
It is creamy, rich, and full of smoky flavor. The crispy bacon adds the perfect crunch. Your family will definitely ask for seconds. Dinner is served and it tastes like a dream.
Why This Bacon Smoked Mac and Cheese Works
This recipe is a total game changer for your backyard BBQ. The smoker adds a deep flavor you just can’t get inside. It turns a classic dish into something truly special. It is the ultimate comfort food for any occasion.
You only need simple ingredients from your local store. The three-cheese blend makes it extra velvety. It is budget-friendly and feeds a large crowd easily. Everyone loves the combination of cheese and bacon.
Simple Cooking Steps
Making this dish is easier than you think. You will start by boiling the pasta quickly. Then you make a smooth cheese sauce on the stove. Mix everything together and let the smoker do the rest. It is a very hands-off process once it is outside.
Ingredients You’ll Need
Most of these items are likely in your pantry already. Freshly shredded cheese makes a huge difference here.
- 1 pound elbow macaroni
- 12 ounces thick-cut bacon, diced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 8 ounces sharp cheddar cheese, shredded
- 8 ounces smoked gouda cheese, shredded
- 4 ounces cream cheese, cubed
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
Step-by-Step Directions
- Preheat the smoker to 225°F (107°C) using hickory or applewood pellets.
- Boil macaroni in salted water for 2 minutes less than the package directions for al dente; drain and set aside.
- In a skillet over medium heat, fry diced bacon until crisp. Remove bacon and drain on paper towels, reserving 1 tablespoon of bacon fat.
- In a heavy-bottomed saucepan, melt butter and reserved bacon fat over medium heat. Whisk in flour and cook for 2 minutes to create a blond roux.
- Gradually whisk in milk and heavy cream. Continue whisking until the mixture thickens and reaches a light simmer.
- Reduce heat to low and incorporate cream cheese, 6 ounces of cheddar, and 6 ounces of gouda. Stir until the sauce is smooth.
- Season the cheese sauce with smoked paprika, garlic powder, onion powder, salt, and pepper.
- Fold the undercooked macaroni and two-thirds of the bacon into the cheese sauce.
- Transfer the mixture to a greased 10-inch cast iron skillet or a 9×13 inch aluminum pan.
- Top with the remaining shredded cheddar, gouda, and bacon bits.
- Place the pan in the smoker and cook for 60 minutes until the cheese is bubbling and the top is lightly golden.
- Allow the dish to rest for 10 minutes at room temperature before serving to allow the sauce to set.
Best Ways to Enjoy It
Serve this warm right out of the skillet. It looks beautiful on a picnic table. Pair it with grilled chicken or ribs. Add a fresh green salad to balance the richness. Enjoy it outdoors while the sun sets.
How to Store Leftovers
If you have leftovers, keep them in an airtight container. They will stay fresh in the fridge for three days. Reheat them on the stove with a splash of milk. This keeps the sauce from getting dry. You can also use a low-heat oven for 15 minutes.
Tips for Best Results
- Shred your own cheese for the smoothest melt.
- Do not overcook the pasta in the water.
- Use hickory pellets for a bold smoky taste.
- Make sure the cream cheese is at room temperature.
- Double the bacon for extra crunch in every bite.
- Let it rest before serving so the sauce sets.
- Add a handful of fresh summer chives on top.
Ways to Switch It Up
- Add diced jalapeños for a spicy summer kick.
- Use gluten-free elbow pasta for a friendly option.
- Swap gouda for pepper jack to add more heat.
- Stir in some leftover pulled pork for a full meal.
Common Questions
Can I make this in the oven?
Yes, you can bake it at 350°F for 30 minutes. You will miss the smoke flavor but it is still delicious. Add liquid smoke to the sauce for a similar taste.
What kind of wood is best?
Hickory and applewood are my favorites for this recipe. Hickory is strong and classic. Applewood is sweet and mild for a lighter flavor.
I hope this smoky mac and cheese becomes a summer favorite for you. It is the perfect way to bring your family together. Happy cooking and enjoy every bite!
— Lidia
Bacon Smoked Mac and Cheese
Ingredients
- 1 pound elbow macaroni
- 12 ounces thick -cut bacon, diced
- 1/4 cup unsalted butter
- 1/4 cup all -purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 8 ounces sharp cheddar cheese, shredded
- 8 ounces smoked gouda cheese, shredded
- 4 ounces cream cheese, cubed
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
Instructions
- Preheat the smoker to 225°F (107°C) using hickory or applewood pellets.
- Boil macaroni in salted water for 2 minutes less than the package directions for al dente; drain and set aside.
- In a skillet over medium heat, fry diced bacon until crisp. Remove bacon and drain on paper towels, reserving 1 tablespoon of bacon fat.
- In a heavy-bottomed saucepan, melt butter and reserved bacon fat over medium heat. Whisk in flour and cook for 2 minutes to create a blond roux.
- Gradually whisk in milk and heavy cream. Continue whisking until the mixture thickens and reaches a light simmer.
- Reduce heat to low and incorporate cream cheese, 6 ounces of cheddar, and 6 ounces of gouda. Stir until the sauce is smooth.
- Season the cheese sauce with smoked paprika, garlic powder, onion powder, salt, and pepper.
- Fold the undercooked macaroni and two-thirds of the bacon into the cheese sauce.
- Transfer the mixture to a greased 10-inch cast iron skillet or a 9x13 inch aluminum pan.
- Top with the remaining shredded cheddar, gouda, and bacon bits.
- Place the pan in the smoker and cook for 60 minutes until the cheese is bubbling and the top is lightly golden.
- Allow the dish to rest for 10 minutes at room temperature before serving to allow the sauce to set.
