Bacon Smoked Mac n Cheese
Smoked mac and cheese with a bacon-breadcrumb topping is deliciously rich and creamy. Enjoy some for dinner or serve it at your next cookout!
Equipment
- Smoker
Ingredients
- 1(8oz) box elbow macaronni
- 6 tbsp unsalted butter, divided
- 2 tbsp all-purpose flour
- 1 1/2 cup milk
- 1/2 cup heavy cream
- 1/2 tsp dry mustard
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 8 oz sharp cheddar cheese, shredded
- 8 oz Monterey Jack cheese, shredded
- 3/4 cup panko bread crumbs
- 5 slices bacon, fried crisp and crumbled
- 2 tbsp sweet BBQ rub (optional)
Instructions
- Preheat an electric smoker to 225 degrees.
- Cook the macaroni in a large pot of boiling salted water per the package directions.
- Meanwhile, in a 10-inch cast iron skillet over medium heat, melt 4 tablespoons butter. Add the flour and stir with a whisk until no lumps remain. Cook for 1 minute, stirring constantly.
- Gradually add the milk and heavy cream, stirring until the mixture is smooth and slightly thickened. Stir in the dry mustard, salt, and pepper.
- Remove from the heat and stir in the shredded cheese until smooth. Drain the macaroni and add to the skillet, stirring until evenly coated.
- Melt the remaining 2 tablespoons butter. In a small bowl, stir together the panko breadcrumbs, bacon, and melted butter. Sprinkle this mixture evenly on top of the macaroni and cheese skillet.
- Transfer the macaroni to the smoker and add wood chips (hickory or apple) to the wood chip loader. Cook for 1 hour, until hot through and through.
Notes
You may substitute 2 tablespoons grated Parmesan cheese in place of the BBQ rub in the crumb topping