Let’s be honest — when mac and cheese shows up at a cookout, it’s always the first pan to disappear. But this version? It doesn’t just disappear — it gets talked about.

This Smoked Creamy Bacon Mac and Cheese, cooked low and slow on a pellet grill, takes everything we love about comfort food and adds the one thing it’s been missing all along — smoke. Imagine gooey cheese, crispy bacon, and just enough smoky flavor to make every bite feel like it came straight out of BBQ heaven.

This is the side dish that steals the spotlight.

The Story Behind Smoked Creamy Bacon Mac and Cheese 🔥

Mac and cheese has been a comfort food staple forever — but when you toss it on a Rec Tec Pellet Grill and let that wood-fired smoke roll through it, it becomes something completely different.

It’s smoky, creamy, and layered with flavor from the inside out. You’ve got your roux-based cheese sauce giving that rich, velvety texture, truffle oil adding a subtle luxury touch, and crispy bacon on top for that salty crunch we all crave.

It’s a BBQ side dish, a main course, a next-day leftover — it’s all of it. And it’s a guaranteed crowd-pleaser every single time.

Why You’ll Love This Recipe

🔥 Smoked to Perfection: Adds that wood-fired flavor that takes mac and cheese to a new level.
🥓 Crispy Bacon Goodness: Because every great dish needs a little crunch.
🧈 Ultra Creamy Texture: A rich, buttery cheese sauce that clings to every noodle.
🧀 Cheese Lover’s Dream: Cheddar, Monterey Jack, and Parmesan come together for the perfect melt.
🍽️ Feeds a Crowd: Perfect for BBQs, holidays, or whenever you want to impress.

Smoked Creamy Bacon Mac and Cheese Recipe

🕰 Prep Time: 30 min ⏱ Cook Time: 1 hr ⏳ Total Time: 1 hr 30 min
🍽 Yields: 12+ servings

Ingredients

2 tbsp Butter
2 tbsp Flour
2 cups Heavy Cream
8 oz Sharp Cheddar Cheese (shredded)
8 oz Monterey Jack/Colby Blend Cheese (shredded)
8 oz Parmesan Cheese (shredded)
1 lb Medium Size Elbow Noodles
1–2 tbsp Hot Sauce (to taste)
1.5 tbsp White Truffle Oil (optional but incredible)
½ cup Sour Cream
Salt and Pepper (to taste)
1 pack Thin-Sliced Bacon

Instructions

1️⃣ Cook the Pasta
Boil your elbow noodles just until al dente — they’ll finish cooking on the grill. Drain and set aside.

2️⃣ Fire Up the Smoker
Set your pellet grill or smoker to 325°F (163°C) for indirect cooking.

3️⃣ Make the Roux
In a large pot over medium heat, melt butter, then whisk in flour until smooth. This forms the base of your creamy sauce.

4️⃣ Build the Sauce
Slowly pour in the heavy cream, one cup at a time, whisking until thick and smooth (it should look like warm pudding).

5️⃣ Add the Cheese
Stir in 6 oz of cheddar and 6 oz of Monterey Jack/Colby blend, then reduce heat to low. Add 4 oz of Parmesan and stir until melted and creamy.

6️⃣ Flavor It Up
Add hot sauce for a kick, truffle oil for depth, and sour cream for that rich tang. Stir constantly until smooth. Let it rest for 5 minutes to thicken.

7️⃣ Cook the Bacon
In a skillet or on the grill, cook your bacon until crispy. Crumble into small pieces and set aside.

8️⃣ Combine and Season
Stir the cooked pasta into the cheese sauce until evenly coated. Season with salt and pepper to taste.

9️⃣ Smoke It
Pour the mac and cheese into an aluminum pan and place it on the smoker. Smoke for 30 minutes uncovered.

🔟 Add the Final Cheese Layer
Top with the remaining cheeses (2 oz cheddar, 2 oz Monterey Jack/Colby, 4 oz Parmesan). Smoke another 15 minutes, or until the top is golden and bubbly.

🏁 Finish with Bacon
Remove from the grill, sprinkle the bacon over top, and serve hot.

Pro Tips for Perfect Smoked Mac and Cheese 💡

🧀 Use Freshly Grated Cheese: Pre-shredded cheese has anti-caking agents that can affect the melt. Always grate your own for the creamiest texture.
🔥 Keep It Moist: If it looks dry after smoking, stir in a splash of heavy cream or milk to bring it back to life.
🥓 Bacon First: Cook your bacon separately — it keeps it crispy even after topping.
🍲 Don’t Overcook Pasta: It’ll keep softening as it smokes. Stop at al dente.
🌳 Wood Choice: Applewood or hickory gives the perfect balance of sweetness and smoke.

Why This Recipe Deserves a Spot in Your Backyard Lineup

This isn’t just mac and cheese — it’s BBQ comfort food done right. It’s that dish people remember long after the brisket and ribs are gone.

The smoky cheese sauce clings to every noodle, the bacon adds crunch and salt, and that subtle truffle oil makes it taste gourmet without the effort. This is one of those recipes that brings people together — rich, bold, and made for the backyard.

FAQ

Q: Can I make this without a pellet grill?
A: Absolutely! Just bake it in the oven at 325°F for about 45 minutes. You can even add a few drops of liquid smoke for that BBQ flavor.

Q: What cheeses work best?
A: Cheddar, Monterey Jack, Colby, gouda, or even smoked mozzarella — any combo that melts well will work.

Q: How do I keep it from drying out?
A: Keep it covered with foil for the first half of the cook, then remove the foil to brown the top.

Q: Can I make it ahead of time?
A: Yes — assemble everything ahead and refrigerate. When ready to smoke, add a splash of cream and cook as directed.

Q: What wood pellets work best?
A: Hickory and applewood bring the best balance for cheese and bacon.

Backyard Recipes

🧀 Smoked Creamy Bacon Mac and Cheese: The Ultimate Backyard Comfort Food