Creamy Smoked Mac & Cheese

Instructions

1. 01

   Double up your aluminum pans for extra strength and stability inside the smoker. Add the macaroni, milk, heavy cream, garlic powder, onion powder, black pepper, mustard powder, and Frank's RedHot (if using) to the pan. Mix well. Add the freshly grated cheese blend and stir to combine. Cover the pan tightly with aluminum foil.

2. 02

   Fire up your Masterbuilt Gravity Series 1150 and set the temperature to 325°F. Once it reaches temperature, place the covered pan on the middle rack and cook for 40 minutes. Carefully peel back the foil—watch out for the hot steam—and stir thoroughly. Cover tightly again and continue cooking for approximately 1 hour and 15 minutes, or until the pasta is tender and the mixture has thickened nicely.

3. 03

   While the mac and cheese cooks, prepare the topping. Cook the bacon until crisp, then dice into fairly large pieces. In a skillet, melt half a stick of unsalted butter. Add the diced bacon and panko breadcrumbs and stir until the breadcrumbs are evenly coated and have absorbed the butter. Remove from heat and set aside.

4. 04

   Remove the foil and add the remaining half stick of butter to the mac and cheese. Stir gently—it should be thick, creamy, and rich at this point. Sprinkle the bacon-panko topping evenly over the surface. Increase the smoker temperature to 400°F and return the pan to the smoker uncovered. Cook for an additional 15 minutes to crisp up the topping and finish the dish.

5. 05

   Total cook time is approximately 2 hours and 15 minutes. Check for your desired thickness and tenderness, then remove from the smoker and allow the mac and cheese to rest for 10–15 minutes before serving. Serve alongside your favorite barbecue.