The Key To My Heart
If you know me, you don’t even have to know me well, you are aware that my favorite food on the planet is macaroni and cheese. From a box, in the microwave, with fancy cheeses, vegan, flavored, topped, stovetop, baked…. I could go on and on. I do not discriminate against a bowl of mac and cheese.
It might be the nostalgia of childhood or just the copious amounts of dairy clogging my arteries, but something about a creamy bowl of macaroni sets my heart a flutter.
When Wes mentioned he wanted to smoke a macaroni and cheese I had no hesitation about stepping up to be the first taste tester. It is creamy, cheesy, gooey and crunchy with the browned, buttery, breadcrumbs scattered across the top of the dish, and BACON (no other explanation needed). What’s not to love?
Cut the Cheese
When it comes to macaroni and cheese, I have a secret to share. ALWAYS shred your own cheese. When you purchase pre-shredded cheese, it contains an anti-caking coating that can make your dish grainy at the end. If you want that gooey cheese pull, spring for the block and shred yourself. We like to buy blocks and shred our own in large batches to keep on hand (it also freezes well!)Â
We got this cheese grater a few years ago and it has made our lives so much easier!Â
Lets Get Smokin’!
Our favorite way to cook this dish is on the smoker for that added depth of flavor, but this could certainly be cooked in the oven. You will follow the recipe the same way, however when it says to place on the smoker, you will put in a 250 degree oven to bake.Â
For ease of use, we prefer to use disposable tins. Sometimes Wes will use a stone dish that we have, and it holds up well on the smoker. I am all for as few dishes as possible though so any opportunity to save a step in the cleanup, I will jump at the chance!Â
We hope you enjoy this recipe as much as we do, I can’t wait to hear what you think in the comments below!Â
Smoked Macaroni and Cheese With Bacon
A gooey, cheesy macaroni and cheese studded with bacon and topped with a buttery golden breadcrumb crust
Ingredients
- Pasta (your favorite shape)- 16oz
- Butter, unsalted- 1 stick, plus additional 2tbs
- Heavy Cream- 8oz
- Dijon Mustard- 2tbs
- Smoked Gouda Cheese-7oz
- Gruyere Cheese- 7oz
- Monterey Jack Cheese-8oz
- American White Cheese- 8oz
- Whole Milk- 3c
- Garlic Powder- 2tsp
- Onion Powder- 2tsp
- Cayenne Pepper- 2tsp
- Panko Bread Crumbs- 1c
- Bacon- 1/2lb
- Salt and Pepper- to taste
Directions
- Step 1 In a heavy bottom skillet, cook your bacon until thoroughly cooked and crispy. Set aside on paper towels to drain.
- Step 2 In a large pot of boiling water, cook your noodles until al dente (about 7 minutes). Make sure to not overcook the noodles as they will continue cooking during the smoke. Drain and set aside.
- Step 3 Shred all of your cheeses using a cheese grater (I have linked ours above, it makes large batches a breeze) and set aside.
- Step 4 Start your smoker to 250 degrees.
- Step 5 You are now ready to assemble. Start by melting 1 stick of butter in a large pot (you will be putting all of your cheese, milk and noodles in, so allow enough room for ingredients.) Add Dijon mustard, garlic powder, onion powder, cayenne pepper, salt and pepper and stir until combined.
- Step 6 Carefully pour in the heavy cream.
- Step 7 Add in your cheese, small amounts at a time, stirring as you go so that it does not clump up and allows the cheese to melt evenly. Add milk as you go, 1 cup at a time. Continue to add cheese and milk until all is in the pot. It will appear to be too much liquid, however your pasta will soak up the extra during smoking.
- Step 8 Chop up your cooled bacon into bite sized pieces and stir into your sauce.
- Step 9 Add noodles and mix until throughly coated and sauce is in the nooks and cranies of the pasta. Transfer to a smoker safe baking tin or dish.
- Step 10 In a small bowl melt the butter in a microwave safe dish and carefully add to your bread crumbs, stirring until combined. Sprinkle over the macaroni and cheese until evenly topped.
- Step 11 Place on the smoker at 250 degrees for 45 minutes or until bubbling and bread crumbs are browned on top.
- Step 12 Carefully remove from smoker and allow to cool until ready to serve. Enjoy!
