This SMOKED MAC N’ CHEESE is life and I can’t wait for you to get this smokey, cheesy, deliciousness on your table and into your mouths!
For the last few months I’ve been playing around with different versions of smoked mac and cheese on my Traeger, trying to find the absolute perfect combo of flavors. I tried using only “smoked” cheeses, but it was too smokey. I tried using fancier cheeses, but that was too bougee (and expensive), then finally went back to how my mom used to make homemade macaroni and cheese when I was little. She used simple cheeses and it was always amazing, so that’s what I did.
I couldn’t just leave it like that, I had to step it up a notch. Okay, okay, maybe a few notches; after-all I was smoking it. So I thought about flavors that go well with a bit of smoke without using smoked cheeses. Bacon was first thought, because duh! Diced green chilies were next just to add a little punch, and lastly breadcrumbs, cause what’s mac n’ cheese without breadcrumbs!
I didn’t bother trying to make this dairy free and I have to tell you that it is 1 million percent worth the tummy ache you may get if you are dairy free. I used gluten free noodles and gluten free breadcrumbs and my gluteny loving family couldn’t even tell. But you do you! If you want to use regular noods and breadcrumbs DO IT!
This recipe has a couple parts to it, but it is very very easy. You are gonna make the cheese sauce while your smoker is heating up and then put it on the smoker while the noodles are boiling and then put everything together to smoke!
Ingredients
- 1 lb elbow noodles
- ½ cup butter
- 4 tbl flour
- 1 tbl mustard powder
- 1 tsp smoked paprika
- 3 cups sharp cheddar cheese, shredded
- 2 1/2 cups milk
- 1 cup half and half
- 2 cups pepperjack cheese, shredded
- 1 cup panko breadcrumbs
- 1 4 oz can of diced green chilies
- 1 cup peppered bacon, chopped
Instructions
- Set smoker to 250. Cook up chopped bacon in a 12 inch cast iron skillet and set aside.
- Remove some bacon grease if there is a lot in the pan. Melt the butter in the same pan you cooked the bacon in. Whisk in the flour until a smooth paste has formed. Add in the milk, half and half, paprika, and mustard. Stir to combine and bring to a boil.
- Once boiling, turn to a simmer and add in the cheese, green chilis, and bacon. Stir until combined and all the cheese has melted.
- Carefully bring the pan to the smoker and let it smoke while you cook up the noodles. About 10 minutes.
- Strain the noodles and bring the noodles to the smoker. Pour the noodles into the cheese sauce and mix to combine.
- Top with breadcrumbs and let smoke for an hour until the cheese is bubbly and the breadcrumbs are a golden brown.
- Serve hot
If you happen to not have a smoker (shame jk) but you can make this in the oven just as easily. Make everything the exact same way, except you will pour the cooked noodles into the cheese mixture before you put the pan into the oven. Bake in the oven for 30 minutes at 375 degrees.
This is a fantastic recipe as a side dish for Thanksgiving or any holiday really!
Whole30: no
Paleo: no
