Smoked Mac And Cheese

Ingredients

• 36 oz Elbow Macaroni (uncooked, broken into bite‑size pieces)
• 8 oz Philadelphia Cream Cheese (softened at room temperature)
• 3 Tbsp Unsalted Butter (cut into cubes)
• 2 Tbsp Dijon Mustard (smooth)
• 1 tsp Paprika (sweet or smoked, according to preference)
• 1 tsp SPG Seasoning (salt, pepper, garlic blend)
• 16 oz Sharp Cheddar Cheese (grated)
• 8 oz Monterey Jack Cheese (grated)
• 2 cans Evaporated Milk (12 fl oz each, full‑fat)
• 3 oz Bacon Bits (store‑bought or homemade, crisped)
• 1 cup Whole Milk (added at the end to loosen sauce)
• 0.25 cup Pasta Water (reserved from boiling pasta)
• 1 cup Italian‑Style Breadcrumbs (for topping, can use panko)
• 1 Tbsp Olive Oil (lightly coat the top of the dish before adding breadcrumbs)

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a boil, add the elbow macaroni and cook until al dente (about 8‑9 minutes). Drain, reserving 1/4 cup of the hot pasta water, and set aside.

   Time: PT10M

2. Prepare the Cheese Base

   In a saucepan over medium heat, melt the butter. Add the softened cream cheese, stirring until smooth. Whisk in Dijon mustard, paprika, and SPG seasoning. Gradually stir in the shredded sharp cheddar and Monterey Jack until fully melted.

   Time: PT10M

   Temperature: medium heat

3. Add Liquids

   Pour in the two cans of evaporated milk, stirring constantly. Let the mixture simmer gently for 2‑3 minutes until it thickens slightly.

   Time: PT5M

   Temperature: medium heat

4. Combine Pasta, Cheese Sauce, and Bacon

   Add the cooked pasta to the cheese sauce, toss to coat evenly. Stir in the bacon bits and the reserved pasta water (if the sauce looks too thick).

   Time: PT5M

5. Transfer to Smoker‑Safe Dish

   Evenly divide the mac and cheese mixture into one or two aluminum baking dishes. Drizzle the top with a thin layer of olive oil to help the breadcrumb crust brown.

   Time: PT3M

6. Smoke the Mac and Cheese (First Phase)

   Preheat the smoker to 300°F and place the dishes on the rack away from direct heat. Smoke for 15 minutes, then stir gently to redistribute the cheese.

   Time: PT15M

   Temperature: 300°F

7. Smoke (Second Phase)

   Return the dishes to the smoker for another 15 minutes, allowing the smoky flavor to penetrate the cheese.

   Time: PT15M

   Temperature: 300°F

8. Add Milk and Finish Smoking

   After the second smoke, drizzle the whole cup of whole milk and the remaining 1/4 cup pasta water over the mac and cheese. Stir gently and smoke for a final 15 minutes until the sauce is glossy and the dish is hot throughout.

   Time: PT15M

   Temperature: 300°F

9. Add Breadcrumb Topping

   Sprinkle the Italian‑style breadcrumbs evenly over the top. Use a kitchen torch (or place under a hot broiler) to toast the breadcrumbs until golden and crisp, about 2‑3 minutes.

   Time: PT5M

   Temperature: high heat (torch)

10. Serve

    Remove from the smoker, let rest for 2 minutes, then serve hot. Enjoy the smoky, gooey, and crunchy mac and cheese!

    Time: PT2M

Nutrition Facts

Calories

650

Protein

20 g

Carbohydrates

55 g

Fat

35 g

Fiber

2 g