Ultimate Smoked Mac and Cheese Recipe with Irresistible Flavor
This smoked mac and cheese recipe features a rich, cheesy sauce infused with smoky flavors and topped with crispy bacon.
Equipment
- smoker
- Cast iron pan
- - Pot
- Strainer
Ingredients
For the Pasta
- 8 oz elbow pasta The classic shape that holds the creamy cheese sauce perfectly.
For the Cheese Sauce
- 2 cups mild cheddar Melts beautifully and adds a luscious flavor.
- 1 cup gouda cheese Offers a rich smokiness that enhances the overall depth.
- 2 cups whole milk Ensures the sauce is creamy and silky smooth.
- 1 cup sour cream Adds a tangy richness that complements the cheeses.
- 1 tsp garlic powder A sprinkle boosts the savory flavor profile.
- 4 tbsp butter Creates a velvety base for the sauce.
- 1/4 cup flour Thickens the sauce for the perfect consistency.
For the Topping
- 6 slices bacon Crispy bits add delightful crunch and a savory twist.
Instructions
Preparation
- Cook pasta: Boil the elbow pasta for 1 minute less than the package directions. Strain and set aside.
- Preheat smoker: Set your smoker to 425°F. Cook the bacon directly on the smoker grate for 10-15 minutes until crispy.
- Adjust temperature: Turn off the pellet smoker or lower the temperature to 225°F after the bacon is cooked.
- Melt butter: Add butter to the hot cast iron pan and melt completely. Stir in flour until smooth.
- Make the sauce: Gradually pour in whole milk, add garlic powder, and mix in sour cream until thickened.
- Add cheese: Mix in mild cheddar and gouda until creamy.
- Combine ingredients: Gently fold in the cooked pasta and heat until everything is well-mixed.
- Top with bacon: Sprinkle crumbled bacon over the top of the mac and cheese.
- Smoke it: Close the smoker and let your mac and cheese smoke for 45 minutes.
Notes
Optional: Garnish with fresh herbs for a pop of color and extra flavor.