Creamy Smoked Macaroni & Cheese with Bacon
Ingredients:
- 8-10 pieces of thin sliced bacon
- 12 Oz of elbow macaroni (al dente)
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups of heavy cream
- 1 pound of extra sharp cheddar
- 1/2 pound of Monterey Jack (shredded)
- Salt, pepper and garlic (to taste – a tsp or so of each)
- 1 cup Mayo
- 1 cup sour cream
- Olive oil (for greasing skillet)
- 1/2 cup Panko crumbs
Instructions:
- Cook 8-10 pieces of thin sliced bacon. Set aside
- Cook 12 Oz of elbow macaroni (al dente)
- In a mixing bowl:
- Make a roux with
- 2 tablespoons butter,
- 2 tablespoons flour,
- 2 cups of heavy cream
- Add 1 pound of extra sharp cheddar and 1/2 pound of Monterey Jack (shredded)
- Add some
- Salt, pepper and garlic to the cheese sauce. (to taste – a tsp or so of each)
- Make a roux with
- Combine cooked noodles and cheese sauce mixture together
- In a separate bowl: Mix
- 1 cup Mayo
- 1 cup sour cream
- then fold into noodle and cheese mixture.
- Lightly oil you iron skillet with olive oil and pour your noodles into the skillet
- Topping:
- Chop your cooked bacon and add
- 1/2 cup Panko crumbs
- Cover the noodles with bacon and Panko mixture
- Chop your cooked bacon and add
- Smoke uncovered for 1 hour at 350 degrees
Note:
- (I’m not sure of skillet size used in this photo but my son had multiplied recipe 1.5 x)
