smoked mac n cheese recipe
The Best smoked mac n cheese recipe
Smoked Macaroni and Cheese with Crispy Bacon
A rich, creamy macaroni and cheese baked with smoky bacon, topped with a crispy layer of smoked paprika for extra depth. Perfect for a comforting weeknight dinner.
🥘Ingredients
- 12 oz (340g) elbow macaroni
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup shredded sharp cheddar
- ½ cup shredded Gruyère
- ½ cup shredded smoked Gouda
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- Salt and black pepper to taste
- 4 slices thick-cut bacon
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 1 cup whole milk
- 1 cup shredded cheddar
- ½ cup shredded Gruyère
- ½ cup shredded smoked Gouda
- 1 tsp smoked paprika
- Salt and black pepper to taste
👨🍳Directions
-
1
Cook macaroni according to package instructions until al dente. Drain, rinse with cold water, and set aside to cool slightly. -
2
In a large skillet, cook bacon over medium heat until crispy. Remove bacon with a slotted spoon, leaving the fat in the pan. Set bacon aside to cool. -
3
In a separate bowl, whisk together butter, flour, milk, and heavy cream until smooth. Gradually stir in cheddar, Gruyère, and smoked Gouda until fully melted and creamy. Season with Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. -
4
In a greased 9×13-inch baking dish, layer half of the macaroni, half of the cheese sauce, and half of the crispy bacon. Repeat with remaining macaroni, cheese sauce, and bacon. -
5
Cover the dish with foil and bake at 375°F for 20 minutes. Uncover and bake for another 10 minutes until bubbly and golden on top.
🔧Equipment
- Mixing bowls
- Large skillet
- Baking dish (9×13 inches)
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Smoked Macaroni and Cheese with Crispy Bacon Works
❓ Frequently Asked Questions About Smoked Macaroni and Cheese with Crispy Bacon
How do I adjust the cheese for extra richness?
Add a splash of heavy cream or half-and-half to the milk while melting the cheese, or stir in a spoonful of melted butter for every cup of cheese. For a stronger flavor, replace half the cheddar with a sharp, aged variety like Parmesan or Gruyère.
Can I use a slow cooker instead of a double boiler?
Yes! Cook the sauce on low for 4–5 hours, stirring occasionally, until it thickens. If it’s too thin, simmer uncovered until it reduces by half. Avoid boiling to prevent curdling.
What’s the best way to prevent the macaroni from sticking?
Cook the pasta al dente, rinse it under cold water after draining, and toss it with a little butter or oil before adding the cheese sauce. Stirring gently during cooking also helps.
How long can I prep the sauce ahead of time?
The sauce keeps well in the fridge for 3 days. For best texture, reheat it slowly in a saucepan over medium-low heat, stirring until smooth. Avoid microwaving directly to prevent lumps.
Can I make this recipe gluten-free?
Yes! Swap the pasta for gluten-free macaroni or use chickpea pasta. Ensure all other ingredients, like broth and cheese, are certified gluten-free.
