Mike’s smoked mac & cheese recipe is delicious and a great dish to bring to almost any occasion. The recipe takes roughly 1-1.5 hours to make and serves as a dish for 10+ people.
Ingredients:
- 1 box macaroni shells
- 1 box spiral noodles
- 1 qt heavy whipping cream
- 1 pack peppered bacon
- 1 small block velveta cheese
- 16oz bag shredded colby jack
- 16oz bag shredded mozzarella
- 1 cup graded parmesan cheese
- 1 cup Italian bread crumbs
- 2 tbsp chives
- Salt & pepper (to your preference)
- Garlic powder (light dusting on topping)
- 2 jalapeño peppers finely chopped (optional)
Instructions:
- Boil your noodles and make your bacon as you normally would. Chop the bacon into bits. Also, chop the jalapeños if you wish to add.
- In a medium size bowl, mix together the heavy whip, bacon, velveta cheese, colby jack, and mozzarella together. Add salt and pepper.
- Pro Tip: Mike put this in the smoker for 10-15mins before adding to the noodles to soften the cheese for easier mixing and add a more potent smokey profile.
- In a 13×9 dish, pour your cheese mixture over the noodles. Mix together until combined evenly.
- Layer the top (in order) with bread crumbs, parmesan cheese, and chives.
- Smoke in the smoker with applewood chips for 40 minutes at 225 degrees.
- Place about a cup of water in the drip pan if your smoker has one, or in a thin metal pan if you don’t have one, directly above the heat source to add slight humidity in the smoker. Too dry of a smoke can make the cheese harden up and less creamy.
- Let rest for at least 15 minutes before serving.