Smoked Creamy Bacon Mac and Cheese

Ready to take your mac and cheese game to the next level? This Smoked Creamy Bacon Mac and Cheese recipe, cooked on the Rec Tec Pellet Grill, is the ultimate comfort food. With every bite, you’ll get that perfect blend of smoky flavor, crispy bacon, and gooey cheese.

Smoked Creamy Bacon Mac and Cheese on the Pellet Grillhttps://www.youtube.com/watch?v=2JPXxx5iFLgGet ready to indulge in the ultimate comfort food—Smoked Creamy Bacon Mac and Cheese—cooked to perfection on the Rec Tec Pellet Grill. In this video, I’ll show you how to take a classic mac and cheese recipe and elevate it with smoky flavors and crispy bacon. This dish is perfect for backyard BBQs, family dinners, or anytime you’re craving something rich and delicious.https://i.imgur.com/7voQe8J.jpeg2024-08-01

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Smoked Creamy Bacon Mac and Cheese

Yield: 12+

Author: Delmarva Backyard

Prep time: 30 MinCook time: 60 MinTotal time: 1 H & 30 M

There’s nothing quite like the combination of smoky BBQ and creamy mac and cheese. In this recipe, we’re taking this classic comfort food and giving it a delicious twist by adding crispy bacon and smoking it on the Rec Tec Pellet Grill.

Ingredients

• 2 tbsp Butter
• 2 tbsp Flour
• 2 cups Heavy Cream
• 8 oz Sharp Cheddar Cheese (shredded)
• 8 oz Monterey Jack/Colby Blend Cheese (shredded)
• 8 oz Parmesan Cheese (shredded)
• 1 lb Medium Size Elbow Noodles
• 1-2 tbsp Hot Sauce (to taste)
• 1.5 tbsp White Truffle Oil (optional)
• 1/2 cup Sour Cream
• Salt and Pepper (to taste)
• 1 pack Thin Sliced Bacon (normal size)

Instructions

1. Cook the Macaroni: Prepare the elbow macaroni as directed on the box, cooking it to an al dente finish. Drain and set aside.
2. Preheat the Smoker: Prepare your wood smoker and set it to cook at 325°F (162.7°C).
3. Make the Roux: Melt the butter in a large pot over medium heat. Add in the flour and stir continuously until you achieve a smooth, even consistency.
4. Create the Cheese Sauce: Slowly add the heavy cream, one cup at a time, stirring constantly to create a smooth, thick base (it should resemble warm pudding in consistency).
5. Add the Cheese: Stir in 6 ounces of shredded sharp cheddar cheese and 6 ounces of shredded Monterey Jack/Colby blend cheese. Reduce the heat to low and let the mixture simmer.
6. Incorporate Parmesan: Add 4 ounces of shredded Parmesan cheese to the pot. Continue to simmer on low heat, stirring occasionally, until all the cheese is fully melted.
7. Add Flavorings: Stir in 1-2 tablespoons of hot sauce, adjusting to your desired level of heat. Add the white truffle oil, followed by the sour cream, stirring constantly to combine.
8. Let it Rest: Turn off the heat and allow the cheese sauce to sit for about 5 minutes to thicken slightly.
9. Cook the Bacon: While the sauce is resting, cook the bacon until it is just crisp enough to crumble. Remove from heat and crumble the bacon into small pieces.
10. Combine with Pasta: Stir the cooked elbow noodles into the cheese sauce, mixing until the pasta is evenly coated. Season with salt and pepper to taste, and stir again to combine.
11. Prepare for Smoking: Pour the mac and cheese mixture into an aluminum pan. Place the pan on the smoker and cook for 30 minutes.
12. Add Final Cheeses: After 30 minutes, top the mac and cheese with the remaining shredded cheeses (2 ounces of sharp cheddar, 2 ounces of Monterey Jack/Colby blend, and 4 ounces of Parmesan).
13. Finish Smoking: Continue to smoke the mac and cheese for an additional 15 minutes, or until the cheese on top is fully melted and bubbly.
14. Top with Bacon: Remove the pan from the smoker and sprinkle the crumbled bacon evenly over the top.
15. Serve and Enjoy: Serve your Smoked Creamy Bacon Mac and Cheese hot, and enjoy the rich, smoky, cheesy goodness!

Notes

Smoking Optional: If you prefer not to smoke the mac and cheese, it's still delicious and perfectly edible after mixing the cheese sauce and pasta. However, I highly recommend smoking it for at least a bit to add that extra layer of smoky flavor that takes it to the next level.

Bacon Crumbling Tip: Use a food processor to easily crumble the bacon into small, uniform pieces. This ensures that every bite of mac and cheese has a bit of that crispy bacon goodness.

Bacon is a Must: Remember, bacon makes everything better—don’t skip it! The crispy, savory bacon adds an irresistible flavor and texture to the dish that you won’t want to miss.

Additional Tips for Making Smoked Creamy Bacon Mac and Cheese:

1. Use High-Quality Cheese: The quality of your cheese will make a big difference in the flavor and creaminess of your mac and cheese. Opt for blocks of cheese and grate them yourself for the best results.

2. Cook the Bacon First: Cook the bacon until it’s crispy before adding it to the mac and cheese. This ensures it stays crispy and adds a nice texture to the dish.

3. Don’t Overcook the Pasta: Cook the pasta just until al dente, as it will continue to cook slightly on the grill. This will help prevent the mac and cheese from becoming mushy.

4. Stir in Extra Cream Before Serving: If the mac and cheese looks a little dry after smoking, stir in a splash of heavy cream or milk to bring back that creamy texture.

5. Garnish with Fresh Herbs: Before serving, sprinkle some fresh chopped parsley or chives on top for a pop of color and a fresh flavor contrast.

Your Smoked Creamy Bacon Mac and Cheese is ready to serve! This rich, flavorful dish is perfect for any gathering and is sure to satisfy even the biggest comfort food cravings. Serve it up and watch it disappear!

FAQ Section:

Q: Can I make this recipe without a pellet grill?
A: Yes, you can make this recipe in a regular oven, but you won’t get that signature smoky flavor. To replicate the smoke, you can add a few drops of liquid smoke to the cheese sauce.

Q: What type of cheese works best for mac and cheese?
A: A combination of cheddar, mozzarella, and gouda works great for this recipe, providing a rich, creamy texture with a nice balance of flavors.

Q: How do I keep my mac and cheese from drying out on the grill?
A: To prevent your mac and cheese from drying out, make sure to keep it covered with foil for the first part of the cook. You can remove the foil towards the end to allow the top to get slightly crispy.

Q: Can I prepare this dish ahead of time?
A: Yes, you can prepare the mac and cheese ahead of time and store it in the refrigerator. When you’re ready to smoke it, just add a little extra milk or cream to the dish to keep it creamy.

Q: What type of wood pellets should I use?
A: Hickory or applewood pellets work great for this recipe, as they add a nice balance of smoky flavor that complements the bacon and cheese.