12ouncessharp cheddar cheeseshredded and divided *See Note 2
6ouncesGruyere cheeseshredded *See Note 2
Bacon Bread Crumb Topping
1cupbread crumbs*we like to use sourdough bread crumbs
¼poundbaconcooked and crumbled (may substitute with 1/3 cup bacon bits)
Instructions
If the cast iron skillet is not already well seasoned, use canola oil (or another high smoke point oil) to grease the insides. If using a foil pan, grease with non-stick cooking spray. Set aside.Prepare and preheat the smoker to 250ºF.
Boil macaroni in salted water to al dente according to box directions. **Do not completely cook the pasta, as It will continue cooking in the smoker.Drain in a colander and set aside. *Do not rinse the cooked pasta with water or the cheese sauce may end up watery.
Melt butter in a 4-quart (or larger) saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in half-n-half (about 1/2 cup at a time). Reduce burner heat to medium-low and allow mixture to cook for 3 minutes.
Stir in 2 cups of cheddar (reserving 1 cup), the gruyere, cream cheese, and seasonings. Continue cooking on medium-low heat until sauce is smooth and bubbly, stirring frequently. Taste for seasoning, and add more salt and/or pepper if needed.
Add the cooked macaroni to the pot of cheese sauce. Using a large spoon, stir to combine. Pour contents into the prepared skillet or foil pan. Sprinkle remaining cup of cheddar cheese in an even layer over the mac and cheese.
In a small bowl, use a small spoon to stir bread crumbs and crumbled bacon to combine. Sprinkle topping over the mac and cheese casserole.
Smoke at 250ºF for 45 minutes. Serve right away, or for a crispier, more golden brown topping, place the smoked mac and cheese under an oven broiler for 5 minutes.
Serve warm. Store leftovers in an airtight storage container in the refrigerator for up to 5 days.
Notes
Black pepper may be substituted for white pepper, but black pepper will be noticeable in the mac and cheese sauce.
For semi-hard cheeses like cheddar and Gruyere, the general rule of thumbs is that 4 ounces yields 1 cup of shredded cheese.
The sauce may seem runny at first, but it will thicken during the smoking or baking process.
To Bake in an OvenIf you want to cook the bacon mac and cheese in the oven, prepare according to directions shown, but bake in a 300ºF oven for 35-40 minutes, or until topping is light golden brown.