Smoked Bacon Mac and Cheese (Tips + Storage Instruction)

Back in the day, when life moved a little slower and meals were shared around a big, wooden table, macaroni and cheese was a beloved comfort food. It was simple, hearty, and always satisfying. But then came a revelation – the smoky, tantalizing flavor of bacon. When these two worlds collided, a culinary masterpiece was born: Smoked Bacon Mac and Cheese. This dish wasn’t just food; it was a nostalgic journey, a taste of simpler times with a modern twist.

Why We Love Smoked Mac and Cheese with Bacon

1. Extra flavor takes smoked mac and cheese to the next level. Smoked bacon crumbled on top of the cheesy goodness adds a smoky bite. Freshly shredded cheddar cheese and gouda mix perfectly, resulting in a dish packed with great flavor.
2. While mac and cheese can be baked in the oven or cooked on the stovetop, this popular favorite reaches new flavors when smoking on a pellet grill or using a pellet smoke tube. The result is out of this world delicious, especially with an entire layer of smoky bacon on top of the dish – perfect for those who love bacon.
3. The best part? This recipe is surprisingly hands-off. After preparing the cheese sauce and combining ingredients, everything goes right into the smoker with no fussing or coddling required.
4. Lastly, smoked bacon mac and cheese recipe freezes well and is easy to transport. You can pack this casserole for a tailgate or potluck party with ease.

What makes a good mac and cheese?

At its core, mac and cheese is a deceptively simple dish – just cooked pasta noodles and creamy melted cheese. But the difference between a good mac and a great mac lies in the details. It’s all about the types of cheeses you use, how you craft that perfect creamy cheese sauce, and nailing the right texture and creaminess. Don’t forget the seasonings – they can elevate your dish from bland to grand. The cooking process matters too; in our creamy smoked mac recipe, we’re taking it up a notch with that smoky flavor.

How to make smoked mac and cheese 

Start by cutting the bacon into small pieces. Cook the bacon in a big pan over medium heat until it’s crispy. Remove the extra oil from the cooked bacon and put it aside. It takes about 10-15 minutes to cook the bacon, depending on how thick it is. You can also cook the bacon directly on the grill. Use a high heat of 425°F. 

When the bacon is done, turn off the grill. If you’re using a different kind of grill, adjust the heat. Let the bacon get cold and then break it into small pieces. It’s a good idea to put a pan in the grill while cooking the bacon to heat it up.

Next, use a big pot and fill it with about 2 quarts of water. Boil the water. When the water is boiling, put the pasta in the water. You can use different kinds of pasta, but the best ones for this recipe are macaroni, rigatoni, or cavatappi. Don’t cook the pasta all the way because it will finish cooking later.

Making the cheese sauce

This mac and cheese recipe uses a 12″ cast iron pan for easy cleanup and less dishes – it’s quite satisfying making everything in one pan and the smoker.

Start with a 10-inch cast iron pan over low heat. Melt unsalted butter, then add flour, salt, and black pepper. Beat an egg and pour it in with some milk. Keep stirring until thickened and bubbling. Whisk together to combine. Now, stir in freshly shredded gouda and sharp cheddar cheese. For the true cheese lover, you can add some Gruyere or Monterey Jack – or any others you’ve liked. Mix in some smoked paprika, cayenne pepper, and mustard powder for extra spices.

Mix until the cheese is melted completely. Don’t leave the cheese sauce unattended or it might burn. Now add your cooked pasta and crumbled bacon to the cheese sauce and mix until everything is well incorporated. Finally, add some extra cheese on top for that perfect crust.

Smoking the mac and cheese

Preheat your smoker to 350°F and toss in a chunk of applewood. Place the cast iron pan in the smoker for 20–30 minutes to cook. Smoking at this high temperature gives just a hint of sweet applewood smoke, which is really nice – you don’t want to overpower the dish with smoke, but rather complement it.

As the mac and cheese finishes in the smoker, you’ll notice it firm up around the edges and crisp up beautifully. Sprinkle your reserved bacon and some chopped green onions on top as a garnish before serving.

This dish is truly life changing. The creamy macaroni, smoky bacon, and rich cheese sauce combine to create a side dish that’s not just delicious but also surprisingly easy. With simple ingredients and a straightforward process, it can be prepared quickly. Give it a try – it might just become your new favorite comfort food.

Tips for Success with Smoky Bacon Mac and Cheese Recipe

1. Use thick cut bacon, like Wrights, for a great bite alongside the soft macaroni.
2. Don’t wash your cast iron pan with dish soap when cleaning up. Instead, use hot water and a sponge to preserve the seasoning.
3. For some extra kick, add diced jalapenos for spice.
4. Consider turning off the pellet smoker instead of lowering the temperature after mixing the ingredients in the cast iron. Stop the smoker from trying to maintain temp with the top open to prevent a temperature spike in the final 45 minutes.
5. Cook your macaroni to al dente to avoid overcooking, as it’ll continue to cook in the smoker. You don’t want mushy pasta. Also, don’t rinse the pasta after draining – you want to leave the starches on the macaroni so the cheese sauce clings to the pasta more easily.
6. Simmer the cheese sauce slowly – the sauce is the best part of simple smoked mac and cheese. Make sure to cube or shred the cheese and gently mix with a silicone spatula until the cheese is fully melted. Then stop cooking, add the pasta to the pot, and stir.
7. Try sprinkling the bacon over the cheesy pasta before putting it in the smoker or grill. This way, it’ll crisp up nicely as it cooks.

How to Store Macaroni and Cheese

Store any cooled leftover macaroni and cheese in an airtight container for 3 to 5 days. Freezing is not recommended for mac and cheese. Frozen dairy products don’t thaw well and can break down, creating an unpleasant, grainy texture.

Reheating Macaroni and Cheese:

You can reheat in the microwave at half power (50%) in 30-second increments until hot, but be careful not to let the cheese sauce separate.

Oven Method (Preferable method for reheating):

1. Preheat the oven to 350 degrees F
2. Transfer leftovers to an oven safe baking dish, add a little bit of milk, heavy cream, or half and half to the pasta mixture, add 2 tbsp of butter, and mix well
3. Place the baking dish in the oven and bake for 20 to 30 minutes. You don’t need to cover with aluminum foil while reheating, but you can if you like
4. Remove, plate, and serve

Stovetop Method 

This is an easy and quick method for reheating leftovers:

1. Place a medium saucepan on the stovetop over medium-low heat
2. Add a pat of butter and allow it to melt
3. Transfer leftover mac and cheese to the pan, stir frequently. Pour in some milk, heavy cream, or half and half. Continue cooking over medium heat, stirring often. It should take 10 to 12 minutes to heat up and incorporate any add ins. Mix well to ensure the cheese sauce stays creamy
4. Remove the pan from the oven and transfer the mac and cheese to a bowl or serving dish

Microwave Method 

I personally don’t think reheating in the microwave works well, but here’s how:

1. Transfer leftovers to a microwave-safe baking dish
2. Add a little milk, heavy cream, or half-and-half and stir. Add a little butter on top (it doesn’t need to be melted, it will melt as you reheat the leftovers)
3. Place the baking dish in the microwave and cook for 1 to 2 minutes
4. Remove and stir, then place back in the microwave for added time if needed. The volume of mac & cheese you’re reheating will affect how long it takes to reheat – the more mac and cheese, the more time it will need.

This Mac N’ Cheese pairs great with

Smoked Baby Back Ribs

Smoked BBQ Meatballs

Smoked Queso Dip

Final Words

This ridiculously good Smoked Mac and Cheese is a delightful twist on a classic comfort food. The smoky flavor of the bacon complements the rich, creamy cheese sauce perfectly. Whether you’re enjoying it as a main course or a hearty side dish, this elevated recipe is sure to impress your family and friends.

_______________________________________

Smoked Bacon Mac and Cheese FAQs

What kind of cheese is best for smoked mac n cheese?

For the creamiest and most flavorful smoked mac and cheese, a combination of cheeses is ideal. Cheddar is a classic choice for its rich, sharp flavor. Gouda adds a smooth, nutty taste, while Monterey Jack provides creaminess. Other options include Gruyere, Colby Jack, and Mozzarella. Remember, freshly grated cheese is always better than pre-shredded for a smoother texture.

Can I use pre-shredded cheese?

While it’s convenient, pre-shredded cheese often contains additives that can prevent the cheese from melting smoothly and creating a grainy texture in your mac and cheese. For the best results, freshly grate your own cheese. It might take a little extra time, but the difference in taste and texture is worth it.

I don’t have a cast iron pan, can I use a baking pan?

Yes, you can definitely use a baking pan for your smoked mac and cheese. Cast iron is preferred because it retains heat well and provides a nice crust, but a baking pan will work just fine. Just be aware that it might not get as crispy on top as it would in a cast iron pan.

How long does it take to make smoked mac n cheese?

The total time to make smoked mac and cheese can vary depending on how long you smoke the bacon and the pasta cooking time. However, the actual hands-on time for preparing the cheese sauce and assembling the dish is relatively quick. You can expect to spend about 1-2 hours from start to finish, including smoking time.

How can I keep macaroni and cheese from becoming greasy when reheating?

To prevent your reheated mac and cheese from becoming greasy, avoid microwaving it for extended periods. Instead, opt for oven or stovetop reheating. Adding a splash of milk, heavy cream, or half-and-half can help restore moisture and prevent the cheese sauce from separating. Stir frequently while reheating to ensure even heating and prevent sticking.

How long to smoke mac and cheese at 225?

Smoking mac and cheese at 225°F typically takes around 1-2 hours. The exact time depends on how much smokiness you desire. The longer you smoke it, the stronger the smoky flavor will be. However, be cautious as excessive smoking can dry out the mac and cheese.

Smoked Bacon Mac and Cheese

Recipe by Carmen FoodieCourse: Smoked CuisineCuisine: American

Servings

6

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

1030

kcal

Total time

40

minutes

Indulge in a creamy, cheesy, and smoky dream. Every bite of this Smoked Bacon Mac and Cheese is pure comfort food bliss.

Ingredients

• 8 ozs pasta of your choice

• 1 lb of bacon

• 1 stick unsalted butter

• 1 can evaporated milk

• 4 tablespoon flour

• 1 large egg

• 1 teaspoon salt

• 1 teaspoon pepper

• 1 cup shredded gouda cheese

• 1 cup shredded cheddar cheese

Directions

• Start by cutting the bacon into small pieces. Cook the bacon in a big pan over medium heat until it’s crispy. Remove the extra oil from the cooked bacon and put it aside. It takes about 10-15 minutes to cook the bacon, depending on how thick it is. You can also cook the bacon directly on the grill. Use a high heat of 425°F.
• When the bacon is done, turn off the grill. If you’re using a different kind of grill, adjust the heat. Let the bacon get cold and then break it into small pieces. It’s a good idea to put a pan in the grill while cooking the bacon to heat it up.
• Next, use a big pot and fill it with about 2 quarts of water. Boil the water. When the water is boiling, put the pasta in the water. You can use different kinds of pasta, but the best ones for this recipe are macaroni, rigatoni, or cavatappi. Don’t cook the pasta all the way because it will finish cooking later.
• This mac and cheese recipe uses a 12″ cast iron pan for easy cleanup and less dishes – it’s quite satisfying making everything in one pan and the smoker.
• Start with a 10-inch cast iron pan over low heat. Melt unsalted butter, then add flour, salt, and black pepper. Beat an egg and pour it in with some milk. Keep stirring until thickened and bubbling. Whisk together to combine. Now, stir in freshly shredded gouda and sharp cheddar cheese. For the true cheese lover, you can add some Gruyere or Monterey Jack – or any others you’ve liked. Mix in some smoked paprika, cayenne pepper, and mustard powder for extra spices.
• Mix until the cheese is melted completely. Don’t leave the cheese sauce unattended or it might burn. Now add your cooked pasta and crumbled bacon to the cheese sauce and mix until everything is well incorporated. Finally, add some extra cheese on top for that perfect crust.
• Preheat your smoker to 350°F and toss in a chunk of applewood. Place the cast iron pan in the smoker for 20–30 minutes to cook. Smoking at this high temperature gives just a hint of sweet applewood smoke, which is really nice – you don’t want to overpower the dish with smoke, but rather complement it.
• As the mac and cheese finishes in the smoker, you’ll notice it firm up around the edges and crisp up beautifully. Sprinkle your reserved bacon and some chopped green onions on top as a garnish before serving.

Notes

• Use thick cut bacon, like Wrights, for a great bite alongside the soft macaroni.
• Don’t wash your cast iron pan with dish soap when cleaning up. Instead, use hot water and a sponge to preserve the seasoning.
• For some extra kick, add diced jalapenos for spice.
• Consider turning off the pellet smoker instead of lowering the temperature after mixing the ingredients in the cast iron. Stop the smoker from trying to maintain temp with the top open to prevent a temperature spike in the final 45 minutes.
• Cook your macaroni to al dente to avoid overcooking, as it’ll continue to cook in the smoker. You don’t want mushy pasta. Also, don’t rinse the pasta after draining – you want to leave the starches on the macaroni so the cheese sauce clings to the pasta more easily.
• Simmer the cheese sauce slowly – the sauce is the best part of simple smoked mac and cheese. Make sure to cube or shred the cheese and gently mix with a silicone spatula until the cheese is fully melted. Then stop cooking, add the pasta to the pot, and stir.
• Try sprinkling the bacon over the cheesy pasta before putting it in the smoker or grill. This way, it’ll crisp up nicely as it cooks.