Smoked Mac & Cheese

Name: Smoked Mac & Cheese
Yield: 4-6
Cuisine: American
Ingredients: 1 pound of elbow macaroni; 1 pound of bacon; 3 eggs; 1 cup of heavy cream; 1 cup of whole milk; 2 1/2 tablespoons of sour cream; 1/4 cup of butter; 2 1/2 cups of shredded cheddar; 1 cup of shredded Monterey Jack cheese; 8 ounces of velveeta cheese or cheese melt; Infidel Pork Rub; Platoon Sergeant Seasoning

Rated 5.0 stars by 73 users

Servings

4-6 people

Prep Time

15-20 minutes

Cook Time

35-45 minutes

Author:

Pit Master Paul

Great Side for any holiday!

Ingredients

1 pound of elbow macaroni
1 pound of bacon
3 eggs
1 cup of heavy cream
1 cup of whole milk
2 1/2 tablespoons of sour cream
1/4 cup of butter
2 1/2 cups of shredded cheddar
1 cup of shredded Monterey Jack cheese
8 ounces of velveeta cheese or cheese melt
Infidel Pork Rub
Platoon Sergeant Seasoning

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Directions

Dice up your bacon and place in a frying pan on medium to high heat
Season your bacon with Infidel Pork Rub
Boil your macaroni (Do not let your macaroni cook all the way through)
In a mixing bowl put your eggs, heavy cream, milk and sour cream
Whisk the egg and milk mixture thoroughly.
Season the mixture with Platoon Sergeant Seasoning
Once the macaroni is cooked enough strain the water and place back in the pot
Add your velveeta cheese melt and stir until the cheese is melted
Add 2 cups of shredded cheddar cheese
Add shredded Monterey Jack Cheese
Add bacon bits
Stir everything together thoroughly then add the egg and milk mixture and stir
Season the bottom of a cast iron or a deep dish pan with cooking oil or bacon grease
Pour the Mac and cheese into your cooking pan and level it off
Add remaining shredded cheddar cheese to the top of the Mac and cheese
Place in your oven or smoker at 350 degrees for 30-40 minutes
When the cheese on top starts to bubble and brown it’s done
Let the Mac and cheese sit for 5-10 minutes and dig in!