Smoky Bacon Topped Mac and Cheese

Ingredients

• 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

Instructions

1. 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.
2. Place the tin with the pellets over indirect heat.
3. 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.
4. Cook the macaroni according to package directions for al dente. Drain and set aside.
5. 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.
6. Pour in the milk and heat until small bubbles form around the edges but be sure to not burn it. Cover and remove from heat. Let stand for 15 minutes.
7. Shred your cheddar and gouda.
8. When the 15 minutes have passed, strain the milk mixture through a colander over a bowl, reserving the milk and discarding the solids.
9. Pour 1/2 cup of the warmed milk into a measuring cup. Add two tablespoons flour, whisking to combine.
10. Add the remaining milk back into a large saucepan over medium heat. Add flour mixture and salt to the milk on the stove, stirring constantly with a whisk. Bring to a boil and cook for one minute, stirring constantly. Stir in 1/2 teaspoon ground nutmeg.
11. Remove from heat. Gradually add the cheese cubes to the hot milk, stirring until the cheese melts.
12. Stir in the pasta. The mixture will be a little soupy but it will thicken up as it smokes.
13. Transfer the pasta to an aluminum half size baking pan.
14. Add the panko, Parmesan cheese, and bacon to a small bowl, stirring to combine.
15. Top the mac and cheese with the mixture.
16. Move your pellets over to direct heat, then place the baking pan over indirect heat.
17. Close the lid of the grill and let smoke for 1 hour.
18. Serve right from the grill while still warm or let come to room temperature before serving.