Smoked Mac and Cheese
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Description
This smoked mac and cheese is slow cooked in a smoker.
Ingredients
- 1 (12 ounce) package bacon
- 1 (12 ounce) package elbow macaroni
- 2 cups heavy cream
- 1 (16 ounce) package shredded extra-sharp Cheddar cheese
- 1 (8 ounce) package shredded Colby-Jack cheese
- 1 cup sour cream
- 1 cup mayonnaise
- 2 tablespoons butter
- 2 tablespoons barbeque rub
Directions
- 1. Preheat the oven to 400 degrees F (200 degrees C). Line a pizza pan with aluminum foil; lay bacon strips on top.
- 2. Bake bacon in the preheated oven until browned and crisp, about 15 minutes.
- 3. Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
- 4. Drain bacon slices on paper towels and allow to cool slightly, about 5 minutes. Place in the bowl of a food processor; pulse until crumbly.
- 5. Preheat a smoker to 275 to 300 degrees F (135 to 150 degrees C). Add wood chips according to manufacturer's directions.
- 6. Mix together cream, Cheddar cheese, Colby-Jack cheese, sour cream, mayonnaise, butter, and barbeque rub in the warm pasta pot; add drained macaroni. Mix well and let the cheese melt. Pour into a 9x13-inch aluminum pan and sprinkle bacon on top.
- 7. Place the pan on the rack in the preheated smoker. Cook until cheese is bubbly, about 3 1/2 hours.
Nutrition Facts
serving: 1 9x13-inch pan
calories: 847.1 kcal
carbohydrates: 30.2 g
protein: 26.7 g
saturated fat: 34.2 g
cholesterol: 170.8 mg
sodium: 1434.5 mg
fiber: 1.1 g
sugar: 1.5 g
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