BBQ Mac and Cheese Recipe: Smoked Cheddar and Bacon Bliss

This dish marries two comfort food classics into one unforgettable meal. The smoked cheddar and crispy bacon elevate traditional mac and cheese to new heights.

I developed this recipe after years of perfecting my smoking techniques and French training. The result is a creamy, savory dish that balances rich flavors with a hint of smokiness.

Ingredients for Bbq Mac and Cheese

Smoked cheddar, crispy bacon, and macaroni come together for ultimate comfort food bliss.

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The cheese is non-negotiable here. Smoked cheddar from a specialty counter (like at Whole Foods or Murray’s) delivers that authentic smokiness—pre-shredded just won’t melt the same. Bacon? Thick-cut from a good butcher renders better fat and stays crispier. I always grab Niman Ranch or Applegate when I can find it. The pasta shape matters too—those elbow ridges hold the sauce beautifully.

No smoked cheddar? Regular cheddar plus a dash of liquid smoke (start with 1/4 tsp) gets you close. Out of bacon? Smoked turkey bacon works, though the texture won’t be identical. For the BBQ sauce, Sweet Baby Ray’s hickory is my go-to, but any bold, smoky variety will do. The heavy cream can be swapped for half-and-half in a pinch (just don’t tell my French trainer).

This actually reheats surprisingly well—cover with foil and warm at 350°F for 15-20 minutes. Keeps in the fridge for 3-4 days, though the pasta will absorb more sauce over time. Freezing isn’t ideal (the cheese separates), but if you must, it’ll last 1 month.

Step-by-Step Instructions for BBQ Mac and Cheese

Simple steps to rich, smoky perfection. Trust the process.

Step 1: Cook and Crisp the Bacon

Cut the 8 oz Bacon into ½-inch pieces and cook in a large skillet over medium heat for 8-10 minutes, stirring occasionally. You want it deep golden brown and crispy—this builds the smoky foundation for the dish.

Transfer the bacon to a paper towel-lined plate using a slotted spoon, but leave the rendered fat in the skillet. That fat is liquid gold for flavor. Once the bacon cools, crumble it into smaller bits for even distribution throughout the mac and cheese.

Step 2: Prepare the Macaroni and Cheese Sauce Base

Cook the 12 oz Elbow Macaroni in salted boiling water until al dente—about 1 minute less than package directions. Drain it, but don’t rinse; the starch helps the sauce cling. While the pasta cooks, melt the 4 tbsp Unsalted Butter in the same skillet with the bacon fat over medium heat.

Stir in the 3 tbsp All-Purpose Flour to create a roux, cooking for 1-2 minutes until it’s light golden and bubbly. This thickens the sauce and eliminates any raw flour taste. Slowly whisk in the 1 cup Heavy Cream and 0.5 cup Whole Milk until smooth.

Step 3: Build the Cheese Sauce and Add BBQ Flavor

Reduce the heat to low and stir in the 1 tsp Kosher Salt, 0.5 tsp Garlic Powder, 0.5 tsp Onion Powder, and 0.5 tsp Freshly Ground Black Pepper. Gradually add the 8 oz Smoked Cheddar Cheese and 4 oz Sharp Cheddar Cheese, shredded from the block, stirring until fully melted and silky.

Next, whisk in the 0.75 cup Barbecue Sauce and 1 tbsp Dijon Mustard. The barbecue sauce adds a tangy, smoky depth, while the mustard balances the sweetness. Let the sauce simmer for 2-3 minutes until it thickens slightly.

Step 4: Combine and Finish

Add the cooked and drained 12 oz Elbow Macaroni to the sauce, stirring until every piece is coated in the rich, cheesy mixture. Fold in the crispy 8 oz Bacon, reserving a small handful for garnish.

Transfer everything to a serving dish and top with the remaining bacon. Garnish with the 0.25 cup Green Onions, sliced thin. The green onions add a fresh, sharp contrast to the dish’s richness. Serve immediately while the cheese is still gooey and the edges are slightly bubbly.

Serving Suggestions for This bbq mac and cheese

Garnish for Freshness

I always finish this dish with a generous sprinkle of ¼ cup sliced green onions. Their sharp, fresh bite cuts through the richness beautifully. For extra color and crunch, add 2 tbsp chopped parsley or chives from my wild herb foraging spots. 🌿

Bread for Soaking

Serve with warm cornbread or garlic bread to soak up every last bit of sauce. I love the contrast of sweet cornbread against the smoky flavors. Toast slices of sourdough with garlic butter for a simpler option.

Protein Pairings

This dish is hearty enough to stand alone, but I sometimes add pulled pork on top for extra protein. The smoky flavors complement each other perfectly. For a lighter option, grilled chicken works well too.

Side Salad Balance

A crisp coleslaw or simple green salad balances the richness. I toss 4 cups mixed greens with a light vinaigrette. The acidity refreshes your palate between bites of creamy mac and cheese.

Beverage Pairings

An ice-cold sweet tea or lemonade is my go-to with this dish. For beer lovers, a smoked porter or amber ale enhances the BBQ flavors. I also enjoy a crisp Sauvignon Blanc to cut through the richness. 🍷

Serving Temperature

Serve this dish immediately while the cheese is still bubbly and gooey. If you need to hold it, keep it warm in a 200°F oven for up to 30 minutes. The flavors meld together beautifully when served hot.