Smoked Mac and Cheese with Crispy Bacon Recipe

Introduction

Mac and cheese is a timeless comfort dish, and adding smoky flavors plus crispy bacon makes it truly unforgettable. This smoked mac and cheese recipe is creamy, cheesy, and packed with savory bacon bits that elevate the classic to a new level. It’s perfect for backyard barbecues or cozy dinners at home.

Ingredients

• 1 pound elbow macaroni
• 3 cups mild cheddar cheese, grated
• 1 1/2 cups gouda cheese, grated
• 3 cups whole milk
• 3/4 cup sour cream
• 1 teaspoon garlic powder
• 1/2 cup butter
• 1/4 cup plus 2 tablespoons flour
• 3 slices bacon, cooked and crumbled

Instructions

1. Step 1: Cook the pasta 1 minute less than the package instructions for al dente. Drain and set aside.
2. Step 2: Preheat your smoker to 425°F. Cook the bacon directly on the smoker grate for 10-15 minutes until crispy. Place a cast iron pan in the smoker to preheat as well.
3. Step 3: Reduce smoker temperature to 225°F or turn it off if using a pellet smoker. In the preheated cast iron pan, melt the butter, then whisk in the flour until smooth. Slowly add the milk, garlic powder, and sour cream, stirring constantly until thickened and bubbly.
4. Step 4: Gradually add both cheeses to the sauce, stirring until fully melted and creamy. Add the cooked pasta to the cheese sauce and stir to coat everything evenly.
5. Step 5: Sprinkle the crumbled bacon over the top of the mac and cheese. Place the pan back in the smoker and let it smoke at 225°F for about 45 minutes to infuse smoky flavor.

Tips & Variations

• Use block cheese and grate it yourself to avoid anti-caking agents that can affect sauce texture.
• Swap gouda for smoked gouda or substitute with fontina or havarti for different flavors.
• Try different short pasta shapes like shells or cavatappi for variety.
• Replace sour cream with full-fat Greek yogurt to keep the creamy tang.
• For a vegetarian option, omit the bacon or replace with smoky tempeh crumbles.
• Maintain smoker temperature between 225-250°F to prevent drying out the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days; the flavors deepen overnight but the texture thickens. You can freeze portions in freezer-safe containers for up to 3 months, though cream-based sauces may separate slightly after thawing. Reheat gently on the stovetop with a splash of milk or in the microwave in short intervals, stirring often. Bacon may lose crispness after reheating but still adds great flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-shredded cheese for this recipe?

It’s best to use block cheese and grate it yourself. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting and can lead to a grainy sauce.

What’s the best wood to use for smoking mac and cheese?

Milder woods like apple, cherry, or maple work well because they add smoky flavor without overpowering the creamy cheese. Avoid strong woods like mesquite for this dish.

Smoked Mac and Cheese with Crispy Bacon Recipe

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★★★★★

4.8 from 138 reviews

This Tasty Smoked Mac and Cheese with Bacon recipe combines creamy cheddar and gouda cheese sauce with smoky flavors from outdoor smoking and crispy bacon for an elevated comfort food experience. Perfect for barbecues and family dinners, it features a rich, velvety cheese sauce infused with smoky goodness and topped with savory bacon bits.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Total Time: 85 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Smoking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 1 pound elbow macaroni

Cheese Sauce

• 3 cups mild cheddar cheese, grated
• 1 1/2 cups gouda cheese, grated
• 3 cups whole milk, room temperature
• 3/4 cup sour cream
• 1 teaspoon garlic powder
• 1/2 cup butter
• 1/4 cup plus 2 tablespoons flour

Bacon

• 3 slices bacon, cooked and crumbled

Instructions

1. Cook the Pasta: Begin by cooking the elbow macaroni 1 minute less than the package instructions to keep it slightly underdone. Once cooked, strain and set aside.
2. Cook the Bacon and Preheat the Smoker: Preheat your smoker to 425°F. While it heats, cook the bacon directly on the smoker grate for 10-15 minutes until crispy. Also, place a cast iron pan in the smoker to preheat.
3. Prepare the Cheese Sauce: Once the bacon is cooked and smoker preheated, turn off the pellet smoker or reduce temperature to 225°F if using an offset smoker. In the preheated cast iron pan, melt butter, then stir in flour and whisk constantly until smooth and clump-free. Gradually pour in the room temperature milk, garlic powder, and sour cream, stirring until thickened and bubbling. Slowly add the grated cheddar and gouda cheeses, mixing continuously until the sauce is thick and creamy.
4. Combine with Pasta: Add the cooked pasta into the cheese sauce in the cast iron pan and stir thoroughly to evenly coat all pasta with the cheesy sauce.
5. Smoke and Finish: Set the smoker to 225°F. Sprinkle the crumbled bacon evenly over the top of the mac and cheese. Place the pan back into the smoker and smoke for about 45 minutes to infuse a rich smoky flavor throughout the dish.

Notes

• Use block cheese and grate yourself for a smoother cheese sauce without anti-caking agents.
• Maintain smoker temperature between 225-250°F to prevent drying out the sauce.
• Use mild woods such as apple, cherry, or maple for a balanced smoky flavor.
• For gluten-free, substitute flour with rice flour or cornstarch and use gluten-free pasta.
• Try substitutions like Greek yogurt for sour cream or smoked gouda for extra smokiness.
• Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
• Reheat slowly on stovetop with a splash of milk or in microwave in intervals to restore creaminess.

Keywords: smoked mac and cheese, bacon mac and cheese, smoky mac and cheese, comfort food, barbecue side dish, cheesy pasta, smoked cheese sauce