Smoked Mac and Cheese Recipe
Creamy homemade mac and cheese loaded with cheddar, bacon, and a blend of cheeses, then smoked low and slow for the ultimate barbecue side dish.
Servings 10
Equipment
- Large pot
- Colander
- Large mixing bowl
- Whisk
- Saucepan
- 9 x 13 inch foil pan
- Smoker set up for indirect cooking
Ingredients
- 16 ounces elbow macaroni
- ½ cup butter
- ½ cup all purpose flour
- 1 teaspoon ground mustard
- 1 teaspoon salt
- ⅓ teaspoon paprika
- ½ teaspoon coarse ground black pepper
- 5 cups half and half
- 4 cups sharp cheddar cheese freshly grated
- 3 cups four cheese blend
- 1 pound bacon cooked and crumbled
- Jeff's Original Rub optional
- 2 pounds smoked pulled pork optional for serving
- Jeff's Barbecue Sauce optional for serving
Instructions
- Cook the macaroni until al dente according to the package directions. Drain and rinse briefly with cold water.
- Cook the bacon until crisp and crumble into bite sized pieces.
- Melt the butter in a saucepan over medium heat. Stir in the flour, mustard, salt, paprika, and pepper and cook for about 2 minutes.
- Slowly whisk in the half and half and continue cooking until the sauce thickens.
- Pour the hot sauce over the grated cheddar cheese and stir until smooth.
- Combine the cheese sauce with the cooked macaroni.
- Spread half of the macaroni mixture into a deep foil pan. Top with half of the four cheese blend and a light sprinkle of Jeff's Original Rub if using.
- Add the remaining macaroni mixture and top with the remaining four cheese blend and another light sprinkle of Jeff's Original Rub.
- Scatter the crumbled bacon evenly over the top.
- Smoke uncovered at 225°F (107°C) for 2 to 3 hours using pecan or apple wood until the top is browned and bubbly.
- Serve as a side dish or top with smoked pulled pork and barbecue sauce if desired.
Notes
Cook the pasta only to al dente since it will continue cooking in the smoker.
Freshly grated cheese produces the smoothest cheese sauce.
Pecan and apple wood provide the best balance of smoke without overpowering the cheese.
Leftovers refrigerate well for up to 4 days and freeze well for up to 3 months.