🧀 Ultimate Mac and Cheese Bologna Banger Recipe – A Backyard Classic Reinvented

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If you’re ready to transform a childhood classic into something downright gourmet, this Mac and Cheese Bologna Banger is it. We’re talking about thick-cut smoked bologna layered with rich, creamy, wood-smoked mac n cheese — all tucked between buttery toasted rolls.

It’s comfort food meets BBQ magic — smoky, cheesy, crispy, and loaded with flavor. Whether you’re hosting a cookout or just craving something bold and nostalgic, this recipe will make you the hero of any backyard table.

The Story Behind the Recipe

This one’s pure backyard nostalgia. I grew up on fried bologna sandwiches, but as my love for BBQ grew, I knew it was time to upgrade that old-school favorite. The idea hit one Saturday afternoon — what if I smoked thick slices of bologna and topped them with smoked mac n cheese?

The result? Absolute chaos in the best way. The smoky bologna adds that savory depth, while the truffle-infused mac n cheese brings creamy luxury. Add caramelized onion sauce and a toasted roll, and you’ve got a sandwich that’s equal parts comfort and craftsmanship — the ultimate fusion of BBQ and childhood memories.

Why You’ll Love This Recipe ❤️

🔥 Smoky Goodness: Double-smoked bologna and mac n cheese make for next-level flavor.
🧈 Creamy & Cheesy: A rich truffle mac n cheese that’s silky and indulgent.
🥓 BBQ Fusion: Combines classic backyard flavors with gourmet technique.
🍔 Nostalgic Upgrade: Turns a childhood favorite into a show-stopping sandwich.

Mac and Cheese Bologna Banger Recipe

🕒 Prep Time: 45 min 🔥 Cook Time: 1 hr ⏳ Total Time: 1 hr 45 min 🍽 Serves: 2

Ingredients

For the Mac N Cheese:

  • 1 lb Small Elbow Noodles

  • 1 Tbsp AP Flour

  • 2 cups 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

  • ½ cup Sour Cream

  • 1 tsp Salt

  • 1 Tbsp Pepper

  • 1 Package Bacon

  • 5 Tbsp Unsalted Butter

For the Bologna Sandwich:

  • 4 Thick Slices of Bologna

  • 1 Sweet Onion

  • 1 Tbsp Mayo

  • 1 tsp Dijon Mustard

  • 4 Slices Gouda Cheese

  • Round Kaiser Rolls (or brioche buns)

  • Salt & Pepper

Instructions

🧀 1️⃣ Make the Mac N Cheese

  1. Boil the Pasta: Cook elbow noodles in salted water until al dente. Drain and set aside.

  2. Smoke the Bacon: Fire up your smoker to 325°F (163°C). Smoke bacon for 20 minutes or until crisp. Dice finely once cooled.

  3. Build the Sauce:

    • Melt 2 Tbsp butter in a pot, whisk in flour to form a roux.

    • Slowly add heavy cream in three parts, stirring constantly.

    • Add cheddar, Monterey, and Parmesan cheese one at a time, stirring until melted and smooth.

    • Stir in hot sauce, truffle oil, and sour cream.

    • Season with salt and pepper.

  4. Smoke It: Combine noodles with the cheese sauce, then transfer to a cast-iron pan. Top with diced bacon and extra cheese.

    • Smoke at 350°F (177°C) for 35–45 minutes until bubbly and slightly crispy on top.

🥓 2️⃣ Prep the Bologna & Sauce

  1. Caramelize the Onions: In a skillet, melt 1 Tbsp butter over medium heat. Add sliced onion and cook for 10–12 minutes, stirring occasionally until golden brown.

  2. Blend the Sauce: Combine caramelized onions, mayo, and Dijon mustard in a blender until smooth.

  3. Smoke the Bologna:

    • Score each slice of bologna with a small cut from the edge to the center to prevent curling.

    • Smoke at 300°F (149°C) for 10 minutes total, flipping halfway.

    • Add a slice of Gouda on top and let it melt perfectly.

🍔 3️⃣ Build the Sandwich

  1. Toast the Buns: Brush each bun with melted butter and toast them lightly on the smoker or skillet.

  2. Assemble:

    • Add two layers of smoked bologna per sandwich.

    • Spoon on 1 Tbsp of the caramelized onion sauce.

    • Add a generous scoop of smoked mac n cheese.

    • Top with the buttered bun and press gently.

  3. Serve: Slice in half, grab a napkin, and prepare to get messy in the best way.

Pro Tips for the Ultimate Bologna Banger 💡

🔥 Get That Smoke Right: Use hickory or oak for deep, rich flavor that pairs beautifully with cheese.
🧀 Truffle Oil Tip: A little goes a long way — don’t overdo it.
🥓 Crispy Topping: For an extra crust, sprinkle panko or crushed bacon on top of the mac n cheese before smoking.
🍔 Layer Smart: Add sauce under and over the mac n cheese to lock in flavor.
🔪 Knife Work: A sharp Victorinox Chef’s Knife makes slicing bologna clean and easy.

Why This Recipe Works

This dish is all about contrast — the smoky saltiness of the bologna against the creamy truffle mac, the sweetness of caramelized onions meeting the crisp bacon crunch. Every bite hits the nostalgia nerve while delivering elevated BBQ craftsmanship.

It’s the perfect blend of comfort and creativity, proving that even the simplest ingredients can become something truly memorable when done backyard-style.

FAQ

Q: Can I use different cheeses?
A: Definitely — Gouda, Gruyère, or Fontina are great options for extra richness.

Q: How do I prevent the bologna from curling?
A: Make a small 1-inch cut from the edge to the center before smoking.

Q: Can I make the cheese sauce ahead of time?
A: Yes! Store in the fridge for up to 24 hours and reheat gently before combining with noodles.

Q: What’s the best side dish for this sandwich?
A: Try it with coleslaw, dill pickles, or smoked baked beans.

Q: How long do leftovers last?
A: Store in airtight containers in the fridge for up to 3 days. Reheat slowly to maintain texture.

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