Bacon Smoked Mac and Cheese Recipe


Bacon Smoked Mac and Cheese takes comfort food to the max. Rich and creamy macaroni with three cheeses, crumbled bacon and a bread crumb topping is admittedly delicious. And maybe we’re biased, but we think that adding smoke in the last hour is what makes this mac and cheese truly exceptional.


Mac and Cheese

¼ cup butter
¼ cup all-purpose flour
4 cups mozzarella cheese
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup shredded gouda cheese
½ tablespoon ground black pepper
5 cups fully cooked macaroni
1½ cups crumbled bacon
⅓ cup bread crumbs
⅓ cup chopped chives
handful apple wood chunks


  1. Preheat your smoker to 115°C.
  2. In a large cooking pot, melt the butter over medium heat. Then add the flour and whisk for 5 minutes to make a roux.
    HOT TIPRoux is made from equal parts of flour and fat and used as a thickening agent, providing the base for a dish. Other ingredients are added after the roux is complete.
  3. Add milk and simmer for 5 minutes until thickened. Add all 3 cheeses and black pepper. Simmer for another 5 minutes until the cheese is completely melted. Then add the cooked macaroni and crumbled bacon.
  4. Transfer the mixture to a large aluminium foil pan and top with a thin layer of bread crumbs.
  5. Place the pan in your smoker and toss a few wood chunks onto hot coals for smoking. Smoke for 1 hour at 115°C.
  6. Remove the Bacon Smoked Mac and Cheese from your smoker, top with chopped chives and serve.

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