Smoked Mac and Cheese
Description
This smoked mac and cheese recipe features a rich cheese sauce with bacon, taking plain old mac 'n cheese to new heights when 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
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1 cup sour cream
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1 cup mayonnaise
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2 tablespoons butter
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2 tablespoons barbeque rub
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2
Preheat a smoker to 275 to 300 degrees F (135 to 150 degrees C) according to the manufacturer's instructions. Add wood chips according to instructions.
3
Lay bacon strips in a single layer on the prepared baking sheet.
4
Bake in the preheated oven until browned and crisp, about 15 minutes. Drain bacon strips on paper towels; cool slightly, about 5 minutes. Place in the bowl of a food processor; pulse until crumbly.
5
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.
6
Combine heavy cream, Cheddar cheese, Colby-Jack cheese, sour cream, mayonnaise, butter, and barbecue rub in the warm pasta pot; add drained macaroni. Stir well until cheese melts. Transfer to a 9x13-inch aluminum pan; sprinkle bacon on top.
7
Place the pan on the rack in the preheated smoker; cook until cheese is bubbly, about 3 ½ hours.