Smoked Mac and Cheese

This smoked mac and cheese recipe features a rich cheese sauce with bacon, taking plain old mac 'n cheese to new heights when slow-cooked in a smoker.

• 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 baking sheet with aluminum foil.

Step 2

Lay bacon strips in a single layer on the prepared baking sheet.

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

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

Step 5

Bake in the preheated oven until browned and crisp, about 15 minutes. Drain bacon strips on paper towels; cool slightly, about 5 minutes. Place in the bowl of a food processor; pulse until crumbly.

Step 6

Place the pan on the rack in the preheated smoker; cook until cheese is bubbly, about 3 ½ hours.

Step 7

Combine heavy cream, Cheddar cheese, Colby-Jack cheese, sour cream, mayonnaise, butter, and barbecue rub in the warm pasta pot; add drained macaroni. Stir well until cheese melts. Transfer to a 9x13-inch aluminum pan; sprinkle bacon on top.