Get your smoker up to 350 degrees F (180 degrees C) and allow to stabilize for 15–20 minutes.
Elbow Macaroni (3 1/3 cups)
- al dente - according to package directions and set aside. Grate
Extra Sharp Cheddar Cheese (4 cups)
Monterey Jack Cheese (1 1/2 cups)
and set aside.
Center Cut Bacon (12 oz)
until crispy - place the bacon on a baking sheet and place it in a 400 degrees F (200 degrees C) oven for 10–15 minutes. You want the bacon to be crispy and not limp.
Immediately remove bacon from baking sheet and allow to drain on a paper towel. Finely chop bacon with food processor and set aside.
In saucepan, heat
Butter (2 Tbsp)
All-Purpose Flour (2 Tbsp)
over medium heat. Cook until the roux starts smelling a little nutty. At that point, add 1/2 cup of
Heavy Cream (2 cups)
and stir until sauce thickens.
Add an additional 1/2 cup of heavy cream and stir for 1-2 minutes and then add final 1 cup of heavy cream and stir until sauce is smooth and thick.
Add grated cheese to sauce slowly stirring until the cheese is blended and sauce is smooth and creamy. Add
Hot Sauce (1 Tbsp)
All-Purpose Seasoning (1/2 Tbsp)
Mix together pasta, sauce,
Mayonnaise (1 cup)
Sour Cream (1 cup)
and pour into a smoker-safe dish. If possible, use a 13-inch cast iron skillet – and make sure it has been oil, seasoned or sprayed with
Nonstick Cooking Spray (as needed)
. Be sure not to over-fill.
Panko Breadcrumbs (1/2 cup)
with chopped bacon. Top mac and cheese with panko/bacon mixture. To smoke the mac and cheese, place the skillet in your 350 degrees F (180 degrees C) smoker for 1 hour, or until mac and cheese becomes hot and bubbly.
If a darker crust is desired for mac & cheese, place skillet in oven, under the broiler, 4 inches from the heat, until the top is golden and bubbling, 3 to 4 minutes.