This smoked bacon mac & cheese should be everyone’s go-to indulgent meal. I like to add a bacon topping; this gives it a delicious salty crunch on top because everything is better with bacon. This yummy dish can be made on a pellet Traeger grill or any smoker.
Table of contents
Smoked Bacon Mac and Cheese
Not only do kids love bacon mac and cheese, but it’s always a winner with adults too! So, at my cookouts, I always try to include this recipe.
You won’t believe how many people have asked me for this recipe! After you make it a few times, people will beg you to make it again!
What You Need
Monterey Jack
Sharp Cheddar or Gouda
Parmesan
Pasta Shells or Elbow Macaron
Bacon
Salt
Butter
Milk
Garlic Powder
Black Pepper
What Type of Cheese to Use
I like to use a combination of sharp and easy-melting cheese. I use a combination of sharp cheddar, Monterey Jack, and parmesan. The sharp cheddar gives you a nutty and rich flavor, and the Monterey Jack is salty, creamy, and rich. If you want to add some extra flavor, you can pick up the smoked version of the cheese.
Combinations of easy melting and sharp cheese are:
– sharp cheddar and gouda
– extra-sharp cheddar and mozzarella
– cheddar and Havarti
– or add some spice with pepper jack
I usually recommend grating your cheese. Buy the block of cheese and grate it at home; the cheese is flavorful and has no additives or starch. These additives don’t cook well, and the mac and cheese won’t be as creamy if you use pre-grated cheese.
Sharp cheddar is aged for longer, which intensifies its flavors. I always try to use this cheddar for mac and cheese.
How to Make Smoked Bacon Mac and Cheese
The recipe is easy to make with your Traeger. Extra sauce should be used to accommodate the slow cooking time, and the noodles should be al dente to prevent overcooking.
Step 1: Preheat The Smoker
Preheat your grill to 300°F. If you like a smoky flavor, you could also use a smoking tube.
Step 2: Cook The Pasta
Cook pasta to al dente in salted water, according to package directions. Drain and rinse with cold water.
Step 3: Make The Roux
Place the butter in a saucepan and melt over medium heat. Add the flour and whisk until smooth. Very slowly, add the milk and whisk until thoroughly mixed in. Turn the heat down to low and add the garlic powder, salt, pepper, and half of the cheese, stirring until the cheese is melted.
Step 4: Cook The Bacon and Chop Up
Fry the bacon, and when it reaches your desired texture, remove it from the pan and chop it up. Add half the bacon to the cheese mixture, leaving the rest to add on top.
Step 5: Create Your Mac and Cheese
Place the cooked pasta and cheese mixture into your cooking pan. Top with the remaining bacon and the rest of the cheese.
Step 6: Smoke
Place uncovered in the smoker for 45 minutes and cook until the top is browned and bubbly.
Some Top Tips
The following tips are sure to give you the perfect smoked Mac & Cheese:
- Do NOT overcook the pasta.
- The low and slow cooking time will cause the pasta to absorb more sauce, which may lead to overcooking. Don’t be afraid if it looks too saucy at first because the pasta will suck up all of it as it cooks.
- Let all the cheese melt before checking the sauce for salt.
- Do you like it hot? Add jalapenos or red chili flakes to the sauce to add variety and experiment with the dish.
- If the top of your mac and cheese gets too brown, loosely cover the pan with foil to slow the browning.
How to Store It and Reheat
Freezing this smoked Mac & Cheese recipe is no problem if thoroughly cooled first. You can freeze portions in airtight containers or zipper-top bags for up to three months.
Let it thaw in the fridge or pop it into the microwave to reheat. Next, add a dash of milk or cream to help it get creamy again, and warm it covered in a low oven at 300-325°F or on half power in the microwave.
Which Bacon Should You Use?
Thicker-cut bacon is recommended for crumbling, as thinner bacon tends to fall apart when cooked crispy. The butcher bacon is ideal, although thick bacon works well too.
What Type of Pasta to Use
Macaroni is typically used, but If you don’t have macaroni noodles, then any flat-style noodles, or even spirals, can be broken into pieces and do the work.
Regardless of any noodles you use, you can create the perfect smoked Mac & Cheese by ensuring they are slightly undercooked.
What sides go well with this dish?
Below are some of my favorite mains to serve with smoked mac and cheese, and below that, I have included some other sides that pair well with
Mains
Sides
Want More Easy And Delicious Recipes?
Here are some of my favorite Traeger recipes you can try at home.
Seared and Smoked Filet Mignon
Traeger Smoked Bacon Mac and Cheese
Equipment
- 1 Pellet smoker
Ingredients
- 2 cups cheddar shredded
- 2 cups Monterey Jack shredded
- 2 cups Parmesan shredded
- 2 cups milk
- 1 lb pasta shells or elbow macaroni
- 12 oz cooked bacon chopped
- 1/2 stick butter
- 2 tbsp Garlic powder
- 1 tbsp Black pepper
- Salt to taste
Instructions
- Preheat your Traeger to 300°F, if you like a really smoky flavor you could also use a smoking tube.
- Cook pasta to al dente in salted water, as per package directions then, drain and rinse with cold water.
- Place the butter in saucepan and melt over medium heat, then add the flour and whisk until it is totally smooth then very slowly add the milk and whisk until totally mixed in.
- Turn your heat down to low and add the garlic powder, salt, pepper and 1/2 of cheese and stir until the cheese is totally melted.
- Fry the bacon and when its reaches your desired texture remove from the pan and chop up. Add half the bacon to the cheese mixture. Reverse the rest of the bacon to top.
- Place the cooked pasta and cheese mixture into the cooking pan your using. Top with the remaining bacon and rest of the cheese.
- Place in the smoker for 45 mins uncovered and cook until the top is browned and bubbly.Serve immediately.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
This mac and cheese was epic, especially like the bacon topping!