Nick Parsons
This Fire Wrangler Smoked Mac and Cheese is a crowd-pleaser that combines creamy, cheesy goodness with a savory, smoky twist, making it a memorable addition to any meal! Enjoy it as a main dish or a delightful side!
Medium Shell Pasta: 16 oz
Bacon Fat or Butter: ⅓ cup
All-Purpose Flour: ½ cup
Grated White American Cheese: 4 cups
Half and Half: 4 cups (add more for desired consistency)
Monterey Jack and Cheddar Cheese (for topping): 1.5 cups (shredded)
Parmesan Cheese (for topping): 1.5 cups (shredded)
Bacon: 1 lb
Panko Bread Crumbs: 1 box
Olive Oil: 1 tsp
Fire Wrangler Trailblazer Pitmaster Blend: 4 teaspoons
Prepare the Bacon: Cook the bacon until crispy, crumble it, and set aside.
Cook the Pasta: Boil the medium shells according to the package instructions but slightly undercook them. Toss the cooked pasta with olive oil and set aside.
Make the Cheese Sauce: In a large pot, melt the bacon fat or butter. Stir in the flour and Trailblazer seasoning, cooking until smooth and slightly browned. Gradually whisk in the half and half while stirring constantly until the mixture thickens and becomes smooth. Add the grated white American cheese and stir until fully melted and blended.
Combine Pasta and Sauce: Add the cooked pasta to the cheese sauce, mixing well to coat all the shells.
Layer in a Foil Pan: In a foil pan, layer half of the cheese mixture, followed by half of the topping cheeses and half of the crumbled bacon. Lightly sprinkle with additional Fire Wrangler Trailblazer seasoning and Panko bread crumbs. Repeat the layering process to create a second layer.
Smoke the Mac and Cheese: Place the pan in a smoker or grill preheated to 300°F. Cook for approximately 1 hour or until bubbling and the top is golden brown. For an extra smoky flavor, add wood chunks to the fire during cooking.
Rest Before Serving: Once cooked, remove the pan and let it rest for 25 minutes before serving.
