A huge shoutout to our friend and star pitmaster, Brian F., for showing us what real Mac n Cheese is all about! Authentic Italian pasta, velvety cream sauce, – oh, and the coveted Mangalitsa bacon. Can it get any better?!
Warning: Contents may take up all space intended for dessert!

Serves 10-12 adults.

Preferred Smoking Fuel

Apple logs or chunks
Cherry pellets

Ingredients

1 lb. De Cecco Elbow Macaroni
1-1/2 tbsp. Table Salt, for pasta water
1 lb. Stone Arch thick cut Mangalitsa Bacon
8 cups Smoked Yellow Sharp Cheddar Cheese, grated, for topping

Cheese Sauce Ingredients

1-1/2 sticks Salted Butter
1/4 cup All-purpose Flour
3 cups Whole Milk
12 oz. Spring Farm Evaporated Milk
1 tbsp. Meat Church Blanco Rub
1 tsp. Garlic Powder
1 tsp. Mustard Powder
1/2 tsp. Fine Ground Black Pepper
2 cups Smoked Cooper Cheese, grated
1 cup Smoked Yellow Sharp Cheddar Cheese, grated
1 cup Smoked Gouda cheese, grated
1 cup Mozzarella Cheese, grated

Step 1: Smoke the Bacon

Pre-heat your smoker to 300°F.
Arrange the bacon on a wire rack and put it in the smoker. Smoke the bacon until it is crispy, about 1 hour, then cut it into fine pieces.
Mix the bacon bits with 8 cups of Yellow Cheddar Cheese. Set the mixture aside for later.
Increase your smoker temp to 350°F.

Step 2: Cook the Pasta

Bring a large pot of water to a boil and add 1-1/2 tbsp. salt. When the water reaches a rolling boil again, pour in the macaroni. Refer to package instructions for the cook time; time can vary per brand.
When the macaroni is cooked, drain it well and set aside. Do not rinse the pasta.

Step 3: Create the Cheese Sauce

In a large saucepan, melt 1-1/2 sticks butter over medium heat. Whisk in the flour, stirring it constantly.
Slowly whisk in the whole milk and evaporated milk until it is smooth.
Add the Blanco rub, garlic powder, mustard powder, and black pepper. Continue to cook, stirring frequently, until the mixture thickens (about 6-8 minutes). Do not let it boil vigorously.
Remove the saucepan from the heat. Gradually stir in the shredded Cooper, Gouda, Mozzarella, and the remaining cup of Cheddar cheese, a handful at a time, until the sauce is smooth and melted.

Step 4: Assemble and Bake

Pour the cheese sauce over the cooked macaroni and stir it until everything is evenly coated.
Pour half of the pasta mixture into a buttered 9×13 baking dish (1/2 size foil pan). Add a layer of Cheddar Cheese and bacon bits and pour in the rest of the macaroni mixture. Top with the remaining Cheddar Cheese and bacon.
Put the Mac n Cheese dish, uncovered, in the smoker and cook it until the cheese topping becomes bubbly and browned, about 20-30 minutes.
Remove the Mac n Cheese from the smoker and serve immediately.
Store any leftovers in a covered container in the refrigerator for up to five days.

Pro Tips:

Use only freshly grated cheese; pre-shredded varieties contain anticaking agents to prevent clumping but hinder smooth melting, leading to a grainy or clumpy texture instead of the desired creamy, gooey finish.
Mangalitsa Bacon renders faster than other bacon, so if you’re using traditional bacon, figure in more cook time; about 1-1/2 hours total.

This can easily be prepped the day before as follows:

In step 5, slightly undercook the pasta, about 2 minutes less, so the macaroni doesn’t get too soft overnight.
In step 8, add 1/4 – 1/2 cup additional milk to make the cheese sauce slightly thinner.
Let the pasta and cheese sauce cool separately to room temperature before assembling. Do not put on the top layer of cheddar cheese and bacon. Cover the pan tightly with food plastic wrap and aluminum foil before putting it in the refrigerator.
Smoking the Bacon Mac n Cheese: Discard the food plastic wrap and replace the foil. Put it in the smoker for 15 minutes, covered, to prevent the pasta from drying out; then remove the foil and add the top layer of cheddar cheese and bacon from step 12. Continue smoking until the cheese topping becomes bubbly and browned, about 20-30 minutes more.