This smoked mac and cheese is slow cooked in a smoker
Prep Time
5 mins
Dificult
Medium
Servings
4 hrs
Ingredients
Instructions
Preheat the oven to 400 degrees F (200 degrees C). Line a pizza pan with aluminum foil; lay bacon strips on top.
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