Cooking Instructions
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Step 1
Get your smoker up to 350 degrees F (180 degrees C) and allow to stabilize for 15–20 minutes.
Step 2
Prepare
Elbow Macaroni (3 1/3 cups)
- al dente - according to package directions and set aside. Grate
Extra Sharp Cheddar Cheese (4 cups)
and
Monterey Jack Cheese (1 1/2 cups)
and set aside.
Step 3
Cook
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.
Step 4
Immediately remove bacon from baking sheet and allow to drain on a paper towel. Finely chop bacon with food processor and set aside.
Step 5
In saucepan, heat
Butter (2 Tbsp)
and
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.
Step 6
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.
Step 7
Add grated cheese to sauce slowly stirring until the cheese is blended and sauce is smooth and creamy. Add
Hot Sauce (1 Tbsp)
and
All-Purpose Seasoning (1/2 Tbsp)
.
Step 8
Mix together pasta, sauce,
Mayonnaise (1 cup)
and
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.
Step 9
Mix
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.
Step 10
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.
Step 11
Serve immediately.
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