BBQ Smokehouse Snack – Kickin’ Smoked Bacon Mac & Cheese

Allergens

Wheat, Milk, Eggs

Ingredients

• 1. 8 oz elbow macaroni 2. 6 slices thick
• cut bacon 3. 1/4 cup unsalted butter 4. 1/4 cup all
• purpose flour 5. 2 cups whole milk 6. 8 oz sharp cheddar cheese, shredded 7. 1/2 tsp smoked paprika 8. 1/2 tsp ground mustard 9. Salt and pepper to taste 10. 1 cup panko breadcrumbs 11. 2 tbsp olive oil

Instructions

1. Cook elbow macaroni according to package instructions, drain, and set aside.
2. In a large skillet, cook bacon over medium heat until crispy transfer to a paper towel lined plate and crumble when cooled. Reserve 2 tbsp of bacon grease in the skillet.
3. Add butter to the skillet with bacon grease melt over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until thickened.
4. Stir in shredded cheddar cheese, smoked paprika, ground mustard, salt, and pepper. Cook until cheese is melted and sauce is smooth.
5. Combine macaroni with cheese sauce and half of the crumbled bacon mix well. Transfer to a greased 9x13 inch baking dish.
6. In a small bowl, combine panko breadcrumbs, olive oil, and remaining crumbled bacon. Sprinkle evenly over the mac & cheese mixture.
7. Bake at 350°F (180°C) for 20 25 minutes or until golden brown and bubbly. Let rest for 5 minutes before serving.

Chef’s Insight

For an extra-smoky flavor, use hickory wood chips when grilling.

Notes

For best results, use thick-cut bacon and sharp cheddar cheese.