Smoked Mac and Cheese with Bacon

Ingredients

• 300 g elbow macaroni
• 200 g sharp cheddar cheese, grated
• 250 ml whole milk
• 30 g unsalted butter
• 30 g all-purpose flour
• 8 bacon strips
• 60 g panko breadcrumbs
• 1 tsp smoked paprika(optional)
• ½ tsp black pepper(optional)
• ¼ tsp salt(optional)

Instructions

1. 1

   Cook the elbow macaroni in salted boiling water until al dente, about 8 minutes; drain and set aside.

2. 2

   In a saucepan over medium heat melt the butter, whisk in the flour and cook 1 minute to form a roux; gradually whisk in the milk and simmer until thickened, about 5 minutes.

3. 3

   Stir in the grated cheddar, smoked paprika, black pepper, and salt; remove from heat and combine with the cooked macaroni.

4. 4

   Preheat a smoker to 225 °F (107 °C). Spread the mac and cheese in a disposable aluminum pan, top with crumbled bacon and a even layer of panko breadcrumbs.

5. 5

   Place the pan in the smoker and cook for 45‑55 minutes, until the top is golden and the cheese is bubbling.

6. 6

   Remove from the smoker, let rest 5 minutes, then serve hot.