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Smoked Mac and Cheese
Smoked Mac and Cheese
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Prep Time:
10 minutes
Cook Time:
225 minutes
Total Time:
240 minutes
Elevate classic mac and cheese: smoke it for added depth, top with rich cheese sauce and crispy bacon crumbs.
Ingredients:
  • 1 (12 ounce) package bacon
  • 1 (12 ounce) package elbow macaroni
  • 2 cups heavy cream
  • 1 (16 ounce) package shredded extra-sharp Cheddar cheese
  • 1 (8 ounce) package shredded Colby-Jack cheese
  • 1 cup sour cream
  • 2 tablespoons butter
  • 2 tablespoons barbeque rub
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) and line a pizza pan with aluminum foil. Place bacon strips on the prepared pan.
  • Cook bacon in a hot oven until golden and crunchy, around 15 minutes.
  • In a large pot, bring lightly salted water to a boil. Add elbow macaroni and cook until al dente, about 8 minutes. Drain the pasta.
  • Allow the crispy bacon slices to rest on paper towels for a brief moment to cool, approximately 5 minutes. Transfer them to a food processor and pulse until finely crumbled.
  • 1. Preheat your smoker to a toasty 275-300 degrees F (135-150 degrees C), then simply toss in those fragrant wood chips following the manufacturer's guidance.
  • Combine cream, Cheddar cheese, Colby-Jack cheese, sour cream, mayonnaise, butter, and barbeque rub in the warm pasta pot with drained macaroni. Stir until cheese melts, then transfer to a 9x13-inch aluminum pan and sprinkle bacon on top.
  • Place the pan in the preheated smoker and cook until the cheese is bubbly, for about 3 1/2 hours.

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