Smoked Mac and Cheese

Plain old mac and cheese is taken new heights when cooked in a smoker with a decadent cheese sauce and crumbled bacon sprinkled on top.

• Preparation Time: 10 mins
• Cooking Time: 3 hr 45 mins
• Total Time: 3 hr 55 mins
• Calories: 847 Calories

Ingredients

• 1 cup sour cream
• 2 tablespoons butter
• 1 cup mayonnaise
• 2 cups heavy cream
• 1 (12 ounce) package bacon
• 1 (12 ounce) package elbow macaroni
• 1 (16 ounce) package shredded extra-sharp Cheddar cheese
• 1 (8 ounce) package shredded Colby-Jack cheese
• 2 tablespoons barbeque rub

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a pizza pan with aluminum foil; lay bacon strips on top.

Step 2

Bake bacon in the preheated oven until browned and crisp, about 15 minutes.

Step 3

Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

Step 4

Drain bacon slices on paper towels and allow to cool slightly, about 5 minutes. Place in the bowl of a food processor; pulse until crumbly.

Step 5

Mix together cream, Cheddar cheese, Colby-Jack cheese, sour cream, mayonnaise, butter, and barbeque rub in the warm pasta pot; add drained macaroni. Mix well and let the cheese melt. Pour into a 9x13-inch aluminum pan and sprinkle bacon on top.

Step 6

Place the pan on the rack in the preheated smoker. Cook until cheese is bubbly, about 3 1/2 hours.

Step 7

Preheat a smoker to 275 to 300 degrees F (135 to 150 degrees C). Add wood chips according to manufacturer's directions.