Smoked Macaroni & Cheese

The Goat hosted a hog roast last night, which means we got to enjoy smoked ribs, chicken, and pulled pork without all the wonderful hassle of smoking the food ourselves. It was just amazing, and we both tore through our giant styrofoam plates of BBQ heaven in record time.

One of the sides was smoked Mac and Cheese with Bacon. My mouth is watering. As wonderful as this cheesy goodness was, I knew in my head that I could do better (and we did).


I couldn't wait to prep this this morning, and have just added it to our smoker for the last two hours of cooking our pork shoulder.

I used shaped pasta because it makes me happy, and followed Tyler Florence's recipe for homemade Mac and Cheese...

I won't bore you with the recipe, which can be found here, but I do offer a couple tips...

Cook the pasta for only about 8 minutes...you want it to finish cooking in the smoker and not turn into baby food mush.
Before adding your cheese to the roux, toss it with about one Tablespoon flour. This helps to both thicken the sauce and make the cheese melt as opposed to turning into clumps.
Add more bacon! I made 6 strips, but accidentally ate two (or three). Beware of this happening!

That's all. This was amaze-balls. Enjoy, fellow bacon-cheese-BBQ fanatics!