Big D’s BBQ Smoked Mac & Cheese
by Linda PetersonNot gonna lie, this recipe is a little labor intensive, but absolutely to die for. Your taste buds will thank you for thinking of them.
We use extra sharp cheddar cheese, heavy whipping cream and a monteray jack cheese to make this extra rich.
The Best Smoked Mac & Cheese Ever!
Rated 4 stars by 1 users
Category
Side dishes
Are you ready for the best smoked mac and cheese recipe ever? Plan some time as this isn’t a quick and easy thing, But, with that said, it is well worth the time and effort and your taste buds will thank you day after day until it is gone.
Some quick tips: Prepare your noodles ahead of time according to the instructions on the package. We use cavatappi noodles because they seem to withstand all that you are going to put them through in the mixing process. You can use elbow noodles or any noodle shape of your choice.
Bacon: cook bacon until crispy, drain on a towel and chop. To do a large amount of bacon, place them on a flat cookie tray and back them in the oven at about 400 degrees farehnheit. Just keep an eye out that you don’t burn the bacon!
Cheese: We do not use pre-shredded cheeses as they have a coating on the outside of each shred to prevent them from sticking together. For best results, grate your own cheese ahead of time.
No smoker? No worry, bake the mac at 350 degrees farehnheit until it begins to bubble on top.
If you notice that the top of the Mac is becoming too dark, cover with foil for the remaining smoking/baking time.
Author:Big D’s BBQ
Ingredients
12 oz. cavatappi noodles
16 oz. minced bacon
16 oz extra sharp cheddar cheese (shredded)
8-12 oz monterey jack (shredded)
2 cups heavy whipping cream
1 cup sour cream
2-3 tablespoons all purpose flour
2-3 tablespoons butter
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Big D’s BBQ - Brisket Rub Seasoning
9 x 12 baking dish or aluminum pan.
Directions
Prepare pasta, al dente, according to the directions on the package. Set aside.
Cook bacon, chop into small pieces. Set aside.
Grate cheese and set aside.
Melt butter in a saucepan over medium low heat. Sprinkle in 2-3 tablespoons of flour. Cook until the roux begins to brown and become fragrant.
Add approximately 1/2 cup of cream while stirring with a whisk. The sauce will thicken. Continue adding in the rest of the cream about 1/2 cup at a time.
Begin to add cheese and stir until that batch has been melted into the cream. Repeat until all the cheese has been added, melted and the mixture is smooth and creamy.
Mix noodles into the cheese sauce
Place this mixture into a baking dish. Do not over fill. Shake Big D’s BBQ Brisket Rub onto top and cover with Panko crumbs and chopped bacon.
Smoke at 275 degrees farehnheit for 1 hour until it becomes bubbly. Alternatively, you can bake this mixture in the oven at 350 for about an hour until bubbly as well.