Smoked Mac and Cheese with Bacon is the perfect summer recipe to spice up any home barbecue during the warm summer months!
Smoked Mac and Cheese is smokey, cheesy, bacon, basically all of the most amazing flavors all cooked in one cast iron pan with a crispy bread crumb topping. For this recipe, you will need a smoker or charcoal grill that you can cover. You really want to make sure you trap in that smoke to create that desired flavor. This mac and cheese recipe is truly perfect for any barbecue get together. It is the perfect compliment to any 4th of July, Memorial Day, or Labor Day party.
A Family Favorite
This recipe has quickly arose to be one of my favorites. Nate's Dad started making it not long ago and I decided I needed to create my own version. Nate and I had a smoker charcoal grill handed down to us, and this was actually one of the first recipes that I ever made in it!
Getting our smoker was exciting because it was one of the first things Nate and I got when we started thinking about purchasing a home. It was such an exciting, yet overwhelming feeling. Buying our first home was one of the most exciting moments of my life so far. It was such an accomplishing feeling to be handed the keys after signing the millions of papers.
This recipe will never get old, and I think I find myself craving it like 24/7. It is that good.
Ingredients:
- elbow pasta
- bacon
- cream cheese
- mayonnaise
- sour cream
- parmesan cheese
- cheddar cheese
- garlic powder
- salt
- pepper
- bread crumb
- butter
Kitchen Appliances:
The Steps to make Smoked Mac and Cheese with Bacon:
- Boil the pasta by following the directions on the box.
- Cook the bacon until crisp and then chop it up.
- In a mixing bowl, add pasta, bacon, cream cheese, mayonnaise, sour cream, shredded parmesan, shredded cheddar, garlic powder, salt and pepper. Fold the ingredients into each other until well mixed. Transfer to a cast iron skillet.
- Melt butter either in the microwave or on the stove. Once melted, add in bread crumb and parmesan cheese. Mix until combined. Sprinkle the bread crumbs on top of the mac and cheese.
- Place the cast iron skillet on the smoker once your smoker reaches 220 degrees. Close the smoker and cook about 30-40 minutes or until mac and cheese begins to bubble. Serve immediately.
Ingredient Substitutions:
Elbow Pasta:
Another pasta you could switch out would be Cavatappi pasta for a delicious Smoked Cavatappi Mac and Cheese recipe.
Bacon:
If you would like a healthier version, you can swap out the bacon for turkey bacon. This takes a little twist but will still add delicious flavor to the dish!
Frequently Asked Questions:
You could also bake this recipe as well. You just won't get that smokey flavor that you would get from a smoker. Totally personal preference though!
You can also use a heavy duty aluminum pan from the grocery store. A cast iron skillet is the best because that will get the most flavor into the dish but you definitely have other options if you do not have one! I do highly suggest investing in one, I love my cast iron skillet!
If you are looking for some other recipes to make outside on the grill, one of my favorites is my Bacon Double Smash Cheeseburger with Onions and Campfire Sauce.
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📖 Recipe
Smoked Mac and Cheese with Bacon
Equipment
- Smoker Grill
- Mixing Bowl
Ingredients
For the mac and cheese
- 1 lb elbow pasta
- 1 lb bacon cooked and chopped
- 4 oz cream cheese
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup parmesan shredded
- 3 cups cheddar shredded
- ½ tablespoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
For the bread crumb topping
- ½ stick butter
- 1 cup bread crumbs
- ½ cup parmesan shredded
Instructions
- Bring your smoker temperature up to 220 degrees.
- Boil pasta by following the directions on the package.
- Cook bacon until crisp and then chop into pieces.
- In a bowl, mix pasta, bacon, cream cheese, mayonnaise, sour cream, parmesan, cheddar, garlic powder salt and pepper.
- Mix well.
- Transfer the mix into a cast iron skillet.
- In the microwave, melt the butter. Add the bread crumb and parmesan cheese to the butter and mix well. Spread on top of the mac and cheese.
- Cook in the smoker for about 30-40 minutes or until the mixture begins to bubble.
- Let sit about 5-10 minutes before serving.
Notes
- Save in a Tupperware in the fridge for up to one week. Reheat before eating.
- For best results, cook in a cast iron pan.
- If you do not have a cast iron pan, you can use an aluminum pan from the grocery store.
Nutrition
Maxine says
Could liquid smoke work in this dish?
thebutteredgnocchi says
I have not personally tried this. It definitely will not replace the natural smoke but would add smokey flavoring to the dish.
thebutteredgnocchi says
A delicious addition to any Summer Barbecue!