A delicious mac and cheese with bacon and smoked to perfection
- 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
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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 9x13 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.