Ultimate Mac and Cheese Bologna Banger Recipe

Ready to elevate a childhood classic to gourmet status? This Mac and Cheese Bologna Banger combines the smoky richness of bologna with creamy mac n cheese for an unforgettable meal. Let’s get cooking and make some amazing Mac and Cheese Bologna Bangers!

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Experience The Mac And Cheese Smoked Bologna Sandwich!https://www.youtube.com/watch?v=0-sX29__RWMThis isn't the bologna and cheese sandwich you remember from childhood. This recipe takes it to a whole new level with a quick and easy preparation that delivers a burst of amazing flavors. Join me to discover the incredible Smoke Bologna Mac Attack.https://i.imgur.com/nY5KtiE.jpeg2024-05-01

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Mac and Cheese Bologna Banger

Yield: 2

Author: Delmarva Backyard

Prep time: 45 MinCook time: 60 MinTotal time: 1 H & 45 M

This isn't your childhood bologna and cheese sandwich! Discover a new culinary delight with our quick and easy Smoke Bologna Mac Attack recipe. Packed with amazing flavors, this modern twist on a classic favorite is sure to impress. Join us to learn how to make this incredible dish!

Ingredients

• 1 lb Small Elbow Noodles
• 1 Tbsp AP Flour
• 2 c Heavy Cream
• 8 oz Sharp Cheddar
• 8 oz Monterey Colby Cheese Blend
• 4 oz Parmesan Cheese
• 1 Tbsp Hot Sauce
• 1.5 Tbsp White Truffle Oil
• 1/2 c Sour Cream
• 1 tsp Salt
• 1 Tbsp Pepper
• 1 Package Bacon
• 1 Sweet Onion
• 4 Thick slices of Bologna
• 5 Tbsp Unsalted Butter
• Salt and Pepper
• 1 Tbsp Mayo
• 1 tsp Dijon Mustard
• Gouda Cheese
• Smoked Mac N Cheese
• Round Kaiser Rolls

Instructions

Mac N Cheese

1. Prepare the Noodles: Bring a pot of water to boil with 1 tsp of salt. Add elbow noodles to the boiling water and cook according to the package instructions for al dente noodles.
2. Cook the Bacon: Prepare your wood-fired smoker to cook at 325°F (162.7°C). Place bacon on the smoker and cook for 20 minutes or until slightly crispy. Remove from the smoker and let it cool, then dice into fine pieces.
3. Make the Cheese Sauce:
4. Adjust the smoker temperature to 350°F (176.6°C).
5. In a large pot, melt 2 Tbsp of butter over medium heat.
6. Stir in 2 Tbsp of flour to create a roux.
7. Gradually add 1/2 cup of heavy cream while continually stirring. Repeat this step two more times until you have added a total of 1 1/2 cups of heavy cream.
8. Add 6 oz of sharp cheddar cheese and stir until it starts to melt.
9. Add 6 oz of Monterey Colby cheese blend and continue stirring.
10. Add 4 oz of Parmesan cheese and stir over low heat until melted.
11. Stir in hot sauce, truffle oil, and sour cream until blended.
12. Reduce the heat to low and keep stirring until everything is melted and smooth. Add the last 1/2 cup of heavy cream and stir until thoroughly blended and melted. Remove from heat and let sit for 5 minutes.
13. Combine and Smoke: Mix the cheese sauce with the cooked noodles. Add salt and pepper to taste. Place the mixture on the smoker at 350°F (176.6°C) for 35 minutes. Top the mac n cheese with the remaining cheese and diced bacon. Smoke for an additional 20 minutes, then remove from the smoker and let it sit while you prepare the sandwich.

The Sandwich

1. Prepare the Smoker: Set up your wood-fired smoker to cook at 300°F (149°C).
2. Caramelize the Onions: Dice a sweet onion. Heat a frying pan over medium heat and add 1 Tbsp of butter. Once melted, add half of the diced onion and cook for about 10 minutes until browned and caramelized. Season with salt and pepper while cooking.
3. Make the Sauce: Remove the onions from the heat and blend them with mayo and mustard until smooth.
4. Prepare the Bologna: Make a 1-inch slice from the edge of each bologna slice toward the center to prevent curling. Place the bologna on the smoker and cook for 5 minutes, then flip. Add cheese on top and let it melt. Cook for another 5 minutes until the cheese is fully melted.
5. Toast the Buns: Melt 2 Tbsp of unsalted butter and brush it on the top of each bun. Place the buns on the smoker for a couple of minutes to get a light smoke bath.
6. Assemble the Sandwich: Place two layers of smoked bologna on each bottom bun. Drizzle 1 Tbsp of the prepared sauce onto each sandwich, top with a generous portion of smoked mac n cheese, and finish with the toasted top bun.

Notes

Crispy Mac N Cheese: If you prefer a crispy top on your mac n cheese, leave it on the smoker for 60 minutes or cook it at a slightly higher temperature.

Perfect Bacon: For the best results, use a food processor to dice the bacon finely.

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Additional Tips

• Crispy Mac N Cheese: For a crispy top, leave the mac n cheese on the smoker for 60 minutes or cook it at a slightly higher temperature.

• Bologna Prep: Make a 1-inch slice from the edge of each bologna slice toward the center to prevent curling during smoking.

• Even Cheese Sauce: Stir continuously while adding heavy cream to ensure a smooth and creamy cheese sauce.

• Caramelizing Onions: Cook the onions over medium heat until they are deeply caramelized for added sweetness and flavor.

• Perfect Bacon: Use a food processor to dice the bacon finely for even distribution in the mac n cheese.

And there you have it – the ultimate Mac and Cheese Bologna Bangers! With these tips and techniques, you're ready to create a nostalgic yet gourmet dish that will impress all your guests. Enjoy the process, savor the flavors, and share your culinary success with friends and family.

FAQ Section

Q: Can I use different types of cheese? A: Yes, feel free to experiment with different cheeses like Gouda or Gruyere for unique flavors.

Q: How do I prevent the bologna from curling? A: Make a 1-inch slice from the edge toward the center of each bologna slice to keep them flat while smoking.

Q: Can I prepare the cheese sauce ahead of time? A: Yes, you can prepare the cheese sauce a day in advance and store it in the refrigerator. Reheat gently before mixing with the noodles.

Q: What can I serve with these sandwiches? A: Serve with a side of coleslaw, pickles, or a fresh green salad for a complete meal.

Q: How do I store leftovers? A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain texture and flavor.