Smoked Mac and Cheese
Flavors Used:
Indulge in the ultimate comfort food with this Smoky Bacon Mac and Cheese recipe. This recipe takes classic mac and cheese to new heights by combining rich, creamy cheese sauce with the smoky flavor from a smoker and a crispy bacon and panko topping.
Start by caramelizing sweet yellow onions and adding a dash of Kentucky bourbon for a subtle, sophisticated twist. Then, create a decadent cheese sauce with a blend of Parmesan, Gruyere, white cheddar, and Port Salut cheeses, enhanced with Dan-O’s Original and Cheesoning for an extra layer of flavor. The al dente macaroni shells are enveloped in this luscious sauce, creating a perfect harmony of textures and tastes in this Smoky Bacon Mac and Cheese recipe.
After an hour in the smoker, the mac and cheese emerges with a beautifully smoky aroma and flavor. Topped with crispy bacon and toasted panko bread crumbs, each bite offers a delightful crunch and savory richness. This Smoky Bacon Mac and Cheese is a crowd-pleaser that’s perfect for gatherings, holidays, or any time you crave a comforting, gourmet twist on a classic dish.
Ingredients
- Dan-O's Original and Cheesoning® Seasonings
- 1 full bag Mac and Cheese shells (RUMMO)
- 2 cups heavy whipping cream
- 3.5 oz Parmesan cheese
- 3.5 oz white cheddar cheese
- 3.5 oz Gruyere cheese
- 5 oz Port Salut cheese or substitute with Havarti, Muenster or Monterey
- 3 yellow onions
- 4 thick strips bacon
- Panko bread crumbs
- 2-3 tbsp butter
- 2 tbsp all-purpose flour
- (Optional) Kentucky bourbon
Preparation Instructions
Prepare Onions:
- Heat a pan to 180-210 degrees.
- Add 2-3 tbsp butter to the pan.
- Chop 3 yellow onions and add them to the pan.
- Caramelize the onions by cooking them slowly for 15-20 minutes, occasionally stirring.
- Optionally, add a dash of Kentucky bourbon while cooking the onions.
Cook Pasta:
- Boil water in a separate pan and salt it.
- Add the macaroni shells to the boiling water and cook until al dente.
Prepare Cheese Sauce:
- Grate 3.5 oz Parmesan cheese, 3.5 oz Gruyere cheese, and 7 oz white cheddar cheese.
- Cut 5 oz Port Salut into pieces.
- Mix the cheese blends together, setting aside a handful for topping the mac and cheese later.
- Add 2 tbsp flour to the pan with the onions and mix well.
- Gradually add 2 cups heavy cream to the pan, stirring constantly.
- Add the mixed cheese blend to the pan, stirring until melted and combined.
Combine Pasta and Sauce:
- Drain the pasta, reserving 1 cup of the pasta water.
- Pour the saved pasta water into the cheese sauce, stirring until the sauce is slightly runny.
- Generously add Dan-O's Original and Cheesoning to the sauce.
- Add the al dente macaroni shells into the sauce, stirring until well combined.
Prepare for Baking:
- Transfer the mac and cheese mixture to a baking pan.
- Sprinkle the reserved cheese blend on top.
- Add Cheesoning blend on top.
- Place the baking pan in a smoker preheated to 300 degrees and cook for 1 hour.
Prepare Topping:
- Cut 4 bacon slices into tiny pieces.
- Cook the bacon in a pan until crispy.
- Add 1.5 cups panko bread crumbs to the bacon and toast until golden brown.
- Season with Dan-O's Original and Cheesoning.
- Remove from the pan when crispy and set aside.
Finish and Serve:
- After 1 hour, remove the mac and cheese from the smoker.
- Top with the bacon and panko mixture.
Serve and enjoy!
Comments
2 Responses
Leave a Comment
My Cart
0
$15.00 until FREE shipping
Contiguous US (Lower 48 states) only
In the Ingredients you don’t mention the Port salut, but in the “Prepare the cheese sauce”, description it’s the second ingredient. Where do I get such a cheese? I looked it up and originally it was made in France. Also do your seasonings have a lot of salt? I try and buy seasonings that are no salt or low salt.
All of our seasonings have 50 mg sodium or LESS per 1/4 tsp serving, making them have less salt than some other brands. See our nutrition facts page for full details. For Port Salut cheese, check your fancy cheese section of the grocery store or substitute with Havarti, Muenster or Monterey. Thanks for the catch, I’ve added it to the ingredients!