Smoked Mac and Cheese recipe

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Ingredients

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

Nutrition Info

847.1 calories
carbohydrate: 30.2 g
cholesterol: 170.8 mg
fat: 69.5 g
fiber: 1.1 g
protein: 26.7 g
saturatedFat: 34.2 g
servingSize: -
sodium: 1434.5 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  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.

  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.

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

  6. 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.

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

Recipe Yield

1 9x13-inch pan

Recipe Note

This smoked mac and cheese is slow cooked in a smoker.

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