Southern-style smoked mac-and-cheese with bacon and browned cheese crust

Southern Style Smoked Mac-N-Cheese

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Southern Style Smoked Mac-N-Cheese

Elite BBQ Smokers (Jason Hardee)

Servings

10-12

Prep Time

20 minutes

Cook Time

1 hours 10 minutes

Cuisine

American / Southern BBQ

Category

Side Dish

This Southern-style smoked mac-and-cheese is rich, creamy, and loaded with three cheeses, a pepper-forward hit of Elite BBQ Smokers Beef Rub, and just enough smoke to bring it all together. Build it in layers, finish it on the smoker, and serve it as-is or loaded with bacon, pulled pork, or smoked brisket.

Southern Style Smoked Mac-N-Cheese

Ingredients

    Pasta

    • 1 lb cavatappi, cellentani, or elbow macaroni
    • 2 tbsp - Elite BBQ Smokers SPG
    • 2 tsp - Elite BBQ Smokers Beef Rub
    • 2 tbsp unsalted butter

    Cheese and Cream Layers

    • 2 cups heavy cream
    • 1 cup evaporated milk
    • 8 oz cream cheese, softened and cubed
    • 12 oz sharp cheddar cheese, freshly shredded
    • 8 oz smoked gouda, freshly shredded
    • 8 oz Monterey Jack cheese, freshly shredded
    • 1 tsp Elite BBQ Smokers Beef Rub
    • 1 tsp Elite BBQ Smokers SPG

    Optional Ritz Cracker Topping

    • 1 sleeve Ritz crackers, crushed
    • 3 tbsp melted butter
    • ½ cup sharp cheddar cheese, freshly shredded

    Optional Smoked Meat Add-Ins

    • 1½ cups cooked, crumbled bacon
    • 2 cups smoked pulled pork, chopped or lightly pulled
    • 2 cups smoked brisket, chopped into small pieces

    Directions

      Precooking the Pasta

      1. Bring a large pot of water to a boil. Season the water with Elite BBQ Smokers SPG. Cook the pasta 2 minutes less than package directions. Drain well.

      2. Return the hot pasta to the pot. Toss with 2 tablespoons unsalted butter and 2 teaspoons Elite BBQ Smokers Beef Rub.

      Smoking the Southern Style Smoked Mac-N-Cheese

      1. Preheat your smoker to 250–275°F.
      2. Lightly grease a half-size aluminum pan. Divide the seasoned pasta into four equal portions.

      3. Add the first quarter of pasta in an even layer. Over the pasta, add:

      4. ¼ of the cream cheese

      5. ¼ of the butter pieces

      6. ¼ of the sharp cheddar, smoked gouda, and Monterey Jack

      7. ¼ of the heavy cream

      8. ¼ of the evaporated milk

      9. A light dusting of Elite BBQ Smokers Beef Rub and SPG

      10. If using bacon, pulled pork, or brisket, divide it evenly across the layers and add a portion now.

      11. Repeat the layering process three more times, finishing with cheese across the top.

      12. For a crunchy top, combine the crushed Ritz crackers, melted butter, and ½ cup shredded sharp cheddar. Sprinkle evenly over the mac-and-cheese.

      13. Cover tightly with foil and smoke for 30 minutes. Remove the foil and smoke another 20–30 minutes, until the cheese is melted, the edges are bubbling, and the cheese on top begins to brown.
      14. Rest for 10 minutes before serving. Gently stir just enough to bring the melted cream and cheese through the pasta while keeping it creamy.