Smoked Mac and Cheese with Bacon
This Smoked Mac and Cheese with Bacon is beyond the definition of a comfort food recipe!
I mean, just from the picture of the ginormus mound of cheese I’m sure you can only imagine 🙂
Holy creamy, cheesy, yumminess, Batman!!!
How to make Smoked Mac and Cheese with Bacon
In a large soup pot cook some bacon, rinse the pot, then boil some short cut pasta in the same soup pot.
Rinse with cold water and set aside.
I used penne for this, but elbow macaroni, cavatappi, or even shells would work.
What is a roux?
This dish starts with a roux.
Fun fact: a roux is flour mixed with some sort of fat (oil, bacon fat, or in this case butter) and is used to thicken gravy, sauces, or soups.
Another fact (not as fun) : making a roux used to scare me, but I think I’ve got it down pat now 😉
In the same large soup pot (rinsed and dried) add equal amounts of butter and flour over medium low heat.
Start with the butter and once it melts add the flour.
Whisk and once it thickens slightly (after 3 minutes or so) add whole milk.
It will look weird at first, which is why I think it used to scare me.
Just keep whisking and raise the heat to bring to a boil, once it bubbles reduce the heat and whisk about 4 to 5 minutes.
Add your seasonings, cheese, bacon, and cooked pasta and stir until melted.
Pour this mixture into a greased 12 inch cast iron skillet or 9×13 foil pan.
Place on the smoker or Traeger pellet grill set to 225 degrees for 1 hour.
As if this needed any more cheese, yep, you guessed it…more cheese and bacon on top and another 10 minutes in the smoker.
Go big or go home, right?!
When my husband and I opened the lid to the smoker we both made the same exact “uhhhhhhhhh” sound, it was pretty funny.
But come on, how can you not have some sort of reaction to THIS!
Smoked Mac and Cheese with Bacon was perfect the evening we had it for dinner, but it was even better the next day as leftovers!
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More smoked deliciousness for you like this smoked mac and cheese…
Smoked Bacon Wrapped Jalapenos
Smoked Jalapeno Brined Chicken Wings
Traeger Smoked Buffalo Chicken Dip
Smoked Shrimp Scampi Pasta
Traeger Caramelized Onion Bacon Dip
Best Traeger Grill and Smoker Recipes
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For more recipes like smoked mac and cheese with bacon, follow me on:
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And join my Grilling and Smoking Facebook Group!
Smoked Mac and Cheese with Bacon
A delicious mac and cheese with bacon and smoked to perfection
Ingredients
- 12 slices bacon
- 1 pound short cut pasta (penne, elbow macaroni, shells, or cavatappi)
- 1/4 cup butter
- 1/4 cup flour
- 3 1/2 cups whole milk
- 1 1/2 tsp kosher salt
- 1 tsp dry mustard
- 1/2 tsp pepper
- 8 oz cream cheese cut into smaller cubes
- 16 oz block sharp cheddar cheese shredded with box grater
- 1/2 cup grated parmesan cheese
Instructions
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Cut the bacon using kitchen scissors into a large soup pot over medium heat. Cook 6-8 minutes, stirring occasionally, remove onto a plate lined with paper towels. Rinse the pot.
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Boil the pasta in the same large soup pot in salted water according to package directions. Strain, rinse with cold water, and set aside.
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Rinse the same pot, dry completely, and return to stove over medium low heat. Add the butter, once the butter is melted add the flour and whisk 3 minutes (if not thickening enough add just a bit more flour).
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Add the milk, whisk until evenly mixed. Bring the heat up to medium high and once it starts to boil reduce to medium low, whisking often for 5 minutes.
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Turn the heat off and add the kosher salt, dry mustard, pepper, cream cheese, and most of the shredded cheddar and bacon. Stir until melted and then fold in the cooked pasta. Set the remaining cheese and bacon aside.
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Pour the mac and cheese in a greased 12 inch cast iron skillet or 9×13 foil pan. Place the pan on a smoker set to 225 degrees for 1 hour.
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Sprinkle the remaining cheese and bacon over top and smoke for 10 more minutes.
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