Note: I was sent samples of Bear Mountain BBQ Wood Pellets in order to write this post. Opinions are mine alone.
I’m going to keep the yummy smoked recipes going because, well, I can! This recipe for Smoky Bacon Topped Mac and Cheese would be a perfect make ahead dish to bring to your next barbecue. The Bacon highlights the smoky flavor, but if you want to keep it vegetarian, just omit it!
This recipe is basically my Homemade Mac and Cheese recipe with a few adjustments to make it ready for some smoker action!
- 1 to 2 cups pellets, like Bear Mountain BBQ’s Gourmet BBQ Pellets
- 1/2 an onion, chopped
- 1 bay leaf
- 2 garlic cloves, crushed
- 2 3/4 cups 2% milk
- 1 box uncooked elbow macaroni
- 2 tablespoons all-purpose flour
- 3/4 teaspoon kosher salt
- 1/2 teaspoon grated nutmeg
- 4 ounces shredded sharp cheddar cheese
- 4 ounces shredded gouda cheese
- 1/2 lb bacon, cooked
- Panko breadcrumbs
- Grated fresh Parmesan cheese
- Fresh parsley, chopped
Preheat your grill to 225 to 250 degrees F, keeping one side of the grill off to have a place for indirect heat for the mac and cheese. Add the pellets to a small aluminum tin and top with aluminum foil. Poke a few holes in the top of the foil.
Place the tin with the pellets over indirect heat.
Cook your bacon in whatever method you prefer (I like making it all in the oven). You want nice crispy bacon. Let cool and then roughly chop.
While waiting for the grill to preheat and the macaroni to cook, add your onion, bay leaf, and garlic to a large pot over medium heat. Cook for 3-5 minutes, or until fragrant.