Smoked Mac and Cheese with Crispy Bacon Topping

How to Make Smoked Mac and Cheese with Crispy Bacon Topping

1. 1

   Step 1: Cook pasta and crisp the bacon

   Bring a large pot of salted water to a rolling boil and cook the elbow macaroni until just shy of al dente (about 1 minute less than package directions); drain and set aside. While the pasta cooks, fry the bacon in a skillet over medium heat until deeply golden and crunchy; transfer to paper towels to drain and chop roughly when cool. I always save a few tablespoons of bacon fat if you want extra savory depth — but drained bacon works great too.

   For this step

   • 4 cup (dry)Elbow macaroni (dry)
   • 2 tsp (combined, adjust to taste)Kosher salt & freshly ground black pepper
   
2. 2

   Step 2: Make a rich cheese sauce

   Melt the butter in a heavy-bottomed saucepan over medium heat, whisk in the flour and cook for 1–2 minutes to form a blond roux. Slowly whisk in the milk, bring to a gentle simmer until the sauce thickens, then stir in Dijon and smoked paprika. Remove from heat and whisk in the shredded cheddar and smoked gouda until glossy and smooth, seasoning with salt and pepper to taste.

   For this step

   • 1/4 cupAll-purpose flour
   • 3 cupsWhole milk
   • 4 cup, shreddedShredded sharp cheddar and smoked gouda (combined)
   • 1 tspDijon mustard
   • 1 tspSmoked paprika
   
3. 3

   Step 3: Combine pasta with sauce

   Fold the drained pasta into the cheese sauce, making sure every noodle is coated and creamy; if the sauce feels too thick, loosen with a splash more milk. Stir in about half of the chopped bacon so you get little smoky pockets of texture throughout, and taste for seasoning — this is where I always tweak the salt and pepper.
   
4. 4

   Step 4: Assemble with panko-bacon topping

   Spoon the mac and cheese into a 9x13-inch (or similarly sized) ovenproof dish and sprinkle the panko breadcrumbs evenly over the top. Dot the remaining chopped bacon across the breadcrumbs and scatter a few small bits of the remaining butter (or drizzle a tablespoon of bacon fat) over the panko to help it toast in the smoker.

   For this step

   • 1 cupPanko breadcrumbs
   
5. 5

   Step 5: Smoke until bubbly and golden

   Place the dish in a preheated smoker set to 225°F (107°C) and smoke for 30–40 minutes until the center is bubbly and the top is nicely golden and crisp. If you can't smoke, bake at 375°F (190°C) for 20–25 minutes and finish under the broiler for 1–2 minutes to brown the top — but the smoker gives that lovely extra layer of flavor I adore.
   
6. 6

   Step 6: Rest and serve

   Let the mac rest 5–10 minutes before serving so the sauce sets a touch and you can spoon neat portions — I always carve out a juicy corner for the guests. Serve hot as a hearty side to smoked meats and watch it disappear; leftovers are fantastic warmed gently on the stove with a splash of milk.

1. Bring a large pot of salted water to a rolling boil and cook the elbow macaroni until just shy of al dente (about 1 minute less than package directions); drain and set aside. While the pasta cooks, fry the bacon in a skillet over medium heat until deeply golden and crunchy; transfer to paper towels to drain and chop roughly when cool. I always save a few tablespoons of bacon fat if you want extra savory depth — but drained bacon works great too.
2. Melt the butter in a heavy-bottomed saucepan over medium heat, whisk in the flour and cook for 1–2 minutes to form a blond roux. Slowly whisk in the milk, bring to a gentle simmer until the sauce thickens, then stir in Dijon and smoked paprika. Remove from heat and whisk in the shredded cheddar and smoked gouda until glossy and smooth, seasoning with salt and pepper to taste.
3. Fold the drained pasta into the cheese sauce, making sure every noodle is coated and creamy; if the sauce feels too thick, loosen with a splash more milk. Stir in about half of the chopped bacon so you get little smoky pockets of texture throughout, and taste for seasoning — this is where I always tweak the salt and pepper.
4. Spoon the mac and cheese into a 9x13-inch (or similarly sized) ovenproof dish and sprinkle the panko breadcrumbs evenly over the top. Dot the remaining chopped bacon across the breadcrumbs and scatter a few small bits of the remaining butter (or drizzle a tablespoon of bacon fat) over the panko to help it toast in the smoker.
5. Place the dish in a preheated smoker set to 225°F (107°C) and smoke for 30–40 minutes until the center is bubbly and the top is nicely golden and crisp. If you can't smoke, bake at 375°F (190°C) for 20–25 minutes and finish under the broiler for 1–2 minutes to brown the top — but the smoker gives that lovely extra layer of flavor I adore.
6. Let the mac rest 5–10 minutes before serving so the sauce sets a touch and you can spoon neat portions — I always carve out a juicy corner for the guests. Serve hot as a hearty side to smoked meats and watch it disappear; leftovers are fantastic warmed gently on the stove with a splash of milk.