Delicious Smoked Bacon Mac and Cheese in Minutes

If you love Smoked Bacon Mac and Cheese. You’ll adore this recipe! Because It combines a mix of cheddar and Gouda cheeses in a cast iron pan, with crispy bacon and a smoky flavor from apple wood smoke. The smoked version adds a new cheesiness and flavor to this classic dish.

In less than 3 hours, you’ll have a dish with a cheese mixture that’s decadent, topped with smoked bacon crumbled for a crispy finish. Serve delicious portions with sides like cheesy beef enchiladas or grilled cajun wings at your next cookout or cozy dinner, and watch both kids and adults come back for seconds and more great memories.

Before Making Smoked Bacon Mac and Cheese Consider the Following Things

Picking the Perfect Pasta

• Pasta Type: Go for macaroni and rigatoni pasta. These shapes hold the cheese sauce well, ensuring every bite is creamy and delicious.
• Perfect Texture: Cook the pasta until it is slightly underdone. This prevents the pasta from becoming mushy during smoking as it will continue cooking in the smoker.

Cheese Selection: Cheddar and Gouda Combo

Sharp cheddar provides a bold, tangy kick, while creamy Gouda adds smoothness and a slight smoky note. This blend creates a rich, velvety sauce that perfectly complements the bacon.

Why Thick-Cut Bacon?

Thick-cut bacon stays crispy and offers a satisfying bite that stands out in the creamy mac and cheese. Its smoky, savory flavor spreads throughout the dish, enhancing every mouthful.

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How to Cook Smoky Bacon Mac and Cheese

1. Pasta Preparation

Boil 2 quarts of water in a large pot and add macaroni, rigatoni, and pasta. Cook until al dente is slightly underdone so it finishes cooking in the smoker. Drain the pasta, rinse with cold water to stop the cooking, and set it aside.

2. Smoke the Bacon

Preheat your smoker to 425°F and place the bacon on the grill racks. Smoke the bacon for 10-15 minutes until crispy, then remove it to cool. Crumble the bacon into small preheating while preheating the can in the smoker for even heat.

3. Make the Cheese Sauce

Melt butter in the hot cast iron skillet, then stir in flour and your favorite seasonings. Slowly whisk in milk and sour cream, cooking until the mixture thickens and bubbles. Add shredded cheddar and gouda, stirring until you get a smooth, creamy cheese sauce.

4. Stir and Smoke the Mac

Combine the cooked pasta with the cheese sauce in the skillet, mixing thoroughly for even coating. Set the smoker to 225°F, then sprinkle the crumbled bacon on the dish. Smoke the mac and cheese for 45 minutes, letting the flavors blend, and the top becomes golden and bubbly.

5. Dish Out and Enjoy

Carefully remove the skillet from the smoker using a pot holder, as it will boil. Let the mac and cheese cool for a few minutes before serving, garnished with extra bacon bits or green onions. This creamy smoked mac recipe is the ultimate comfort food, perfect for cozy family dinners or outdoor cookouts.

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Fixing Common Mistakes

Grainy Cheese Sauce: If the cheese sauce turns out grainy, it’s likely because the cheese was added too quickly or the heat was too high. Lower the heat and add the cheese slowly, stirring constantly.

• Burnt Top: To avoid burning the top, cover the skillet loosely with foil during the last 15 minutes of smoking.

Pro Tips for Smoked Mac and Cheese

Here are some pro tips to make your smoked bacon mac and cheese even better:

1. Choose thick-cut bacon like Wrights for a great bite that pairs well with the soft macaroni and enhances the overall texture.
2. When cleaning your cast iron pan, skip the dish soap. Use only hot water and a sponge to maintain the seasoning.
3. For a smooth, creamy texture, substitute sour cream with half and half if you need an alternative without losing flavor.
4. Add two diced jalapenos to bring a layer of spice, balancing the richness of the cheese sauce.

While using a pellet smoker, try turning off the smoker instead of just lowering the temperature when mixing ingredients to prevent a temperature spike during the final 45 minutes of smoking.

Storage and Reheating Tips

• Storing Leftovers: Place leftovers in an airtight container and refrigerate for up to 3 days.
• Reheating: To reheat, preheat the oven to 350°F and bake for 15-20 minutes. Cover with foil to keep it from drying out.
• Freezing: This dish can be frozen for up to 2 months. Let it cool completely, then store it in a freezer-safe container. Thaw in the fridge overnight before reheating.

Wrapping up

Smoked bacon mac and cheese is a mouthwatering twist on a classic. It combines sharp cheddar, creamy Gouda, and crispy bacon for an indulgent flavor experience. This dish is guaranteed for cozy family dinners or summer barbecues, satisfying both kids and adults alike.

By carefully layering the cheeses and perfectly crisping the bacon, you’ll enjoy a rich, creamy texture and a smoky, golden crust packed with flavor. This well-tested recipe is versatile, with options to customize for spice or a vegetarian twist, ensuring a memorable, delicious dish every time.

FAQS

• What thickens mac and cheese?
  Flour or cornstarch thickens the cheese sauce, usually combined with a roux (butter and flour mixture) or slurry.
• What is the trick to keeping mac and cheese creamy?
  Use plenty of milk, cheese, and a bit of cream, and avoid overcooking.
• How to keep smoked mac and cheese from drying out?
  Cover with foil while smoking, and add extra cheese sauce.
• What is the best cheese for mac and cheese?
  Sharp cheddar combined with creamy cheeses like Gouda.