This smoked mac and cheese is slow cooked in a smoker.

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Recipe Summary

prep:
10 mins
cook:
3 hrs 45 mins
additional:
5 mins
total:
4 hrs
Servings:
10
Yield:
1 9x13-inch pan
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Line a pizza pan with aluminum foil; lay bacon strips on top.

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  • Bake bacon in the preheated oven until browned and crisp, about 15 minutes.

  • 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.

  • 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.

  • Preheat a smoker to 275 to 300 degrees F (135 to 150 degrees C). Add wood chips according to manufacturer's directions.

  • 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.

  • Place the pan on the rack in the preheated smoker. Cook until cheese is bubbly, about 3 1/2 hours.

Nutrition Facts

847 calories; protein 26.7g; carbohydrates 30.2g; fat 69.5g; cholesterol 170.8mg; sodium 1434.5mg. Full Nutrition
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