Description
This smoked mac and cheese is everything you love about creamy, cheesy pasta — but with an irresistible smoky flavor and crispy bacon topping. Whether you serve it as a star BBQ side or as a comfort-filled main dish, this bacon cheese pasta will steal the show.
Ingredients
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1 lb elbow macaroni
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2 cups sharp cheddar cheese, shredded
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1 cup gouda cheese, shredded
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1 cup mozzarella cheese, shredded
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4 oz cream cheese
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¼ cup butter
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¼ cup all-purpose flour
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2 cups whole milk
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1 tsp smoked paprika
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½ tsp garlic powder
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Salt and black pepper, to taste
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6–8 slices thick-cut bacon, cooked and crumbled
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Optional: ½ cup panko breadcrumbs + 2 tbsp melted butter (for topping)
Instructions
1. Cook Pasta:
Boil the macaroni until al dente. Drain and set aside.
2. Make Cheese Sauce:
In a saucepan, melt butter over medium heat. Whisk in flour to create a roux, cooking for 1–2 minutes. Gradually whisk in milk until smooth and thickened. Stir in cream cheese, cheddar, gouda, and mozzarella until melted. Season with smoked paprika, garlic powder, salt, and pepper.
3. Combine:
Fold the cooked macaroni into the cheese sauce. Stir in most of the bacon, reserving some for topping.
4. Assemble for Smoking:
Pour into a cast iron skillet or foil tray. Sprinkle with remaining bacon. Optional: top with buttered panko crumbs.
5. Smoke:
Preheat smoker to 225°F (107°C). Place the skillet in the smoker and cook uncovered for 45–60 minutes until bubbling and lightly golden.
Notes
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Wood chips: Hickory, applewood, or pecan are perfect for a rich, smoky finish.
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Make ahead: Assemble ahead of time and smoke just before serving.
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Texture boost: For a crisp topping, broil the dish for 2–3 minutes after smoking.
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Custom twists: Add jalapeños, BBQ pulled pork, or hot sauce for extra flavor.