Smoked Mac & Cheese

Creamy elbow macaroni in a rich two-cheese sauce, topped with a panko-and-bacon crust and smoked at 350°F until hot and bubbly.

🍳 Cook: 60 min

Ingredients

2 tbsp	30 ml	butter
2 tbsp	30 ml	flour
2 cups	480 ml	heavy cream
1 lb	455 g	extra-sharp cheddar, shredded
½ lb	225 g	Monterey Jack, shredded
1-2 tbsp	15–30 ml	hot sauce
2 tsp	10 ml	all-purpose seasoning
1 cup	240 ml	mayo
1 cup	240 ml	sour cream
12 oz	340 g	elbow macaroni
½ cup	120 ml	panko
12 oz	340 g	thin-sliced bacon

Get your smoker up to 350°F (175°C) and let it stabilise for 15–20 minutes.
Cook the macaroni al dente per package directions and set aside. Grate both cheeses and set aside.
Cook the bacon until crispy (spread on a baking sheet in a 400°F/205°C oven for 10–15 minutes). Drain on paper towel, then finely chop in a food processor and set aside.
In a saucepan melt 2 tbsp butter with 2 tbsp flour over medium heat and cook until the roux smells a little nutty. Add ½ cup heavy cream and stir until thickened; add another ½ cup and stir 1–2 minutes; add the final 1 cup and stir until smooth and thick.
Add the grated cheese slowly, stirring until melted and the sauce is smooth and creamy. Stir in 1–2 tbsp hot sauce (to taste) and the all-purpose seasoning.
Mix together the pasta, cheese sauce, mayo and sour cream, then pour into a smoker-safe dish — ideally a 13-inch cast-iron skillet, oiled/seasoned or sprayed with non-stick. Do not over-fill.
Mix ½ cup panko with the chopped bacon and top the mac & cheese with the mixture.
Place the skillet in the 350°F (175°C) smoker for 1 hour, until hot and bubbly. Check halfway through, since smokers and grills vary; if it darkens too fast, cover with foil and continue.
For a darker crust, finish under the broiler 4 inches from the heat until golden and bubbling, 3–4 minutes. Serve immediately.