Welcome back to Dad Got This, where today we’re unveiling a culinary masterpiece: Dad’s Woodfire Smoked Bacon Mac and Cheese! Prepare your taste buds for an unparalleled comfort food experience that marries the rich, savory depth of smoked bacon with the creamy, cheesy goodness of homemade mac and cheese. This isn’t just another recipe; it’s an adventure in flavor, designed to become an instant family favorite and the star of any gathering.
We’re taking a beloved classic, mac and cheese, and injecting it with a transformative smoky, bacon-packed twist. The combination is undeniably addictive, creating a dish that’s far beyond the ordinary. Who could resist the allure of perfectly crispy bacon, especially when it’s been kissed by woodfire smoke, intertwined with tender pasta and an exceptionally rich cheese sauce? It’s truly a match made in culinary heaven, promising a flavor profile that will have everyone asking for seconds.
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Table of Contents
Smoked Bacon Perfection |
Pasta Preparation Secrets |
The Ultimate Cheese Sauce |
Assembly and Final Smoke |
Why This Recipe is a Must-Try |
Pro Tips and Variations |
Full Recipe Details |
Essential Gear
Unlocking Flavor: The Art of Woodfire Smoked Bacon for Mac and Cheese
At Dad Got This, we believe every comfort food classic deserves an extraordinary touch. For our mac and cheese, that touch comes from perfectly smoked, thick-cut bacon. This isn’t just about adding a crunchy topping; it’s about infusing the entire dish with a deep, complex smoky aroma that elevates every single bite. The choice of thick-cut bacon is deliberate and crucial for this recipe. Unlike thinner varieties that can easily become overcooked or brittle, thick-cut bacon stands up beautifully to the smoking process. It retains its meaty texture while absorbing copious amounts of rich, woodfire flavor, becoming both perfectly crispy and wonderfully succulent.
Our culinary journey begins with setting up the Ninja Wood Fire Grill. This versatile piece of equipment is a game-changer for home cooks looking to add authentic smoke flavor with ease and precision. We set the grill to its smoker setting at a temperature of 350°F (177°C). This initial higher temperature serves a dual purpose: it helps to efficiently render the bacon fat, contributing to its crispiness, and allows the wood pellets to imbue the bacon with intense smoky notes. Place your thick-cut bacon directly on the grill grates, allowing the woodfire magic to unfold. For approximately 30 minutes, the bacon will undergo a remarkable transformation, emerging with an irresistible smoky crust and a savory depth that simply can’t be achieved through conventional cooking methods.
As the rich, inviting aroma of smoking bacon fills the air, you’ll understand why this step is not just recommended, but essential for our ultimate mac and cheese. The result is bacon so incredibly delicious, you’ll be tempted to snack on every single piece before it even makes its way into the pasta. But resist that urge! This deeply flavored, perfectly smoked bacon forms the backbone of our dish, providing a critical layer of flavor that will marry exquisitely with the creamy cheese sauce. Once smoked, carefully remove the bacon from the grill, allow it to cool slightly, then chop it into generous, bite-sized pieces. Divide the chopped bacon, setting aside approximately one-third for the crowning topping and reserving the remaining two-thirds for mixing directly into the mac and cheese. This ensures a consistent distribution of smoky goodness throughout the entire dish, guaranteeing a delightful surprise in every forkful.
Pasta Perfection: The Foundation of Exceptional Mac and Cheese
With our bacon smoked to perfection and its irresistible aroma lingering, the next crucial step is preparing the pasta. While often considered a simple component, the right pasta shape and cooking method are fundamental to achieving that ideal mac and cheese texture – one that is gloriously creamy, wonderfully cheesy, and never, ever mushy. For this particular recipe, we highly recommend using corkscrew pasta, also known as cavatappi. Its unique hollow, ridged shape is perfectly designed to capture and hold copious amounts of rich sauce, ensuring every strand is coated in cheesy deliciousness. Other excellent pasta choices that offer similar sauce-holding capabilities include classic elbow macaroni, medium shells, or rotini.
The secret to achieving pasta perfection for a baked mac and cheese lies in cooking it “just shy of al dente.” This means you should cook the pasta for approximately two minutes less than the recommended time stated on the package instructions. This intentional undercooking is vital because the pasta will continue to cook and absorb the incredible flavors of the cheese sauce as it bakes in the smoker. By starting with slightly firm pasta, you prevent it from becoming overcooked and mushy during the smoking process, thus maintaining its delightful texture.
Once the pasta is cooked to this precise stage, an immediate and thorough rinse in cold water is absolutely essential. This crucial step serves multiple purposes: it instantly halts the cooking process, preventing any further softening; it washes away excess starch that could otherwise contribute to a gummy or sticky texture; and it helps keep the pasta strands firm and separate, ready to be enveloped by the luxurious cheese sauce. A well-prepared pasta ensures that your mac and cheese maintains its delightful chewiness, even after being bathed in sauce and smoked to cheesy perfection.
After rinsing, ensure the pasta is drained thoroughly to remove any residual water, and then set it aside. While the pasta cools, you can seamlessly transition to preparing the cheese sauce, ensuring that all components are perfectly ready to be combined for a smooth and efficient assembly process. The meticulous care taken at this stage truly pays off, creating a structural integrity within the dish that magnificently supports the rich flavors of the smoked bacon and our exquisite cheese blend, making every forkful a harmonious and satisfying blend of textures.
Crafting Culinary Gold: The Ultimate Cheese Sauce
Now, we arrive at the very soul of any exceptional mac and cheese: the glorious, molten, and intensely flavorful cheese sauce. This is no ordinary, single-cheese sauce; we are elevating it with a carefully curated blend that delivers both unparalleled creaminess and a sophisticated depth of flavor. Our secret weapon for achieving this culinary gold is a dynamic combination of classic Velveeta and nutty Gouda. Velveeta, often underestimated, is a true master of melting, contributing that incredibly smooth, velvety texture that defines the ultimate comfort food experience. It ensures your sauce remains silky, homogenous, and gloriously free of any graininess. Gouda, on the other hand, brings a distinct rich, slightly sweet, and buttery flavor profile to the party, adding a gourmet dimension that unmistakably distinguishes this dish from standard mac and cheese recipes.
For the absolute best results and a truly superior sauce, we always advocate for shredding your own cheese. Pre-shredded cheeses often contain anti-caking agents that, while convenient, can slightly alter the melting properties and potentially introduce a less-than-ideal texture to your sauce. However, if time or convenience is a factor, using pre-shredded cheese is perfectly acceptable! The key to ensuring a flawlessly smooth melt, regardless of whether you shred it yourself or opt for pre-shredded, is a clever little trick: toss the shredded cheese with a bit of cornstarch. Just three tablespoons of cornstarch for our specified cheese blend will act as a gentle stabilizer, preventing any potential clumping and promoting an even, utterly luxurious melt, resulting in a consistently smooth sauce.
To begin crafting this decadent sauce, melt a full stick (which is half a cup) of unsalted butter in a large, oven-safe skillet over medium heat. It’s important to choose an oven-safe skillet now, as this is the very same vessel that will eventually house our assembled mac and cheese and go into the smoker. Once the butter is shimmering and fully melted, add your cornstarch-tossed Velveeta and Gouda. Stir continuously with a sturdy whisk or a wooden spoon as the cheeses slowly begin to surrender to the heat, melting into a decadent, golden pool. Gradually, and with consistent stirring, stream in the heavy cream. The goal here is to achieve a perfectly smooth, homogenous, and utterly luscious sauce. If, at any point, the sauce appears too thick for your liking, a splash of 2% milk or even some of the reserved pasta water can be added, stirring until you reach that irresistible “gooey” consistency – thick enough to generously cling to every piece of pasta, yet fluid enough to beautifully envelop every curve and crevice.
Finally, season your cheese sauce judiciously with salt and freshly ground black pepper to taste. Remember, the smoked bacon will contribute a significant amount of saltiness, so exercise caution and be mindful not to over-salt at this stage. For those who enjoy an extra layer of flavor complexity, a pinch of smoked paprika can enhance the smoky notes, or a dash of your favorite hot sauce can introduce a subtle, delightful kick, though our primary focus remains on celebrating the harmonious blend of smoky bacon and rich, creamy cheese. Once your sauce is a golden, bubbling masterpiece, tasting perfectly balanced and utterly irresistible, it’s ready to embrace the star ingredients of our dish.
The Grand Finale: Assembly and the Ultimate Woodfire Smoke
With all our meticulously prepared components – the exquisitely smoky, perfectly crispy bacon, the tender and ideally textured pasta, and the lusciously creamy, flavor-rich cheese sauce – it’s time for the grand convergence. This is the stage where the individual delicious elements unite, transforming into a cohesive, unforgettable dish. Ensure your large, oven-safe skillet, which now holds our magnificent cheese sauce, is either still over a very low heat or safely off the heat if you prefer to mix everything in a separate, larger bowl and transfer it later. Keeping the sauce warm and pliable is key for optimal blending.
First, incorporate two-thirds of your finely chopped smoked bacon directly into the cheese sauce. This strategic step ensures that the irresistible smoky flavor isn’t just a topping, but is distributed throughout the entire dish, guaranteeing that every single spoonful offers a delightful burst of savory bacon. Next, gently add the prepared, cooked, and thoroughly rinsed pasta to the skillet. With care and patience, stir everything together. The primary objective here is to ensure that every individual piece of pasta is gloriously coated in that rich, gooey cheese sauce. Take your time with this step, ensuring an even distribution of both sauce and bacon, as this harmonious blend forms the very core of the mac and cheese experience you’re about to create.
Once the pasta and bacon are thoroughly and harmoniously blended, creating a visually appealing and texturally exciting mixture, it’s time for the crowning glory. Generously top the mac and cheese mixture with the remaining one-third of the smoked bacon. This layer of bacon will crisp up beautifully during the smoking process, providing a delightful textural contrast and an intense burst of concentrated smoky flavor with each bite. To further enhance the cheesy crust and introduce a sharp, salty finish that complements the richness, sprinkle a liberal amount of Parmesan cheese over the entire top surface. This final layer of Parmesan will melt and brown to a beautiful golden hue, creating an incredibly appetizing and irresistible crust.
Now, for the moment of truth: the final smoke. Your Ninja Wood Fire Grill (or your chosen smoker) should already be preheated and stabilized at a low temperature of 220°F (104°C). Carefully and cautiously, place the skillet containing your fully assembled mac and cheese directly into the smoker. This gentle, low-and-slow smoking process is pivotal. It allows all the incredible flavors to meld beautifully, infusing the creamy dish with an undeniable and deep smoky essence without the risk of drying it out. The cooking time will typically range from 30 minutes to one hour, and this can vary depending on the specifics of your smoker and your personal preference for how deeply browned and smoky you like your mac and cheese to be. It is crucial to maintain a watchful eye on the dish, especially as it nears the end of its cooking time, as the top can brown quite quickly. You’re looking for the sauce to be gently bubbling around the edges, a beautifully golden-brown and slightly crispy top, and that utterly irresistible smoky aroma wafting from the skillet, signaling perfection.
Once it reaches your desired level of smoky, cheesy perfection, carefully remove the skillet from the smoker. The anticipation at this point will be almost unbearable! Allow the mac and cheese to rest for a crucial few minutes before serving. This brief resting period allows the magnificent sauce to set slightly, preventing it from being too runny and ensuring that perfect, comforting, and cohesive consistency. Scoop out generous portions of this sensational dish and prepare for an onslaught of rave reviews and delighted faces. Dad’s Woodfire Smoked Bacon Mac and Cheese isn’t just a side dish; it’s a centerpiece, a conversation starter, and an absolute crowd-pleaser that will leave a lasting impression.
More Than a Meal: Why Dad’s Woodfire Smoked Bacon Mac and Cheese is a Must-Try
This isn’t merely a recipe; it’s an invitation to experience comfort food reimagined, a culinary journey that transcends the ordinary. Dad’s Woodfire Smoked Bacon Mac and Cheese stands proudly apart from traditional versions, offering a remarkable depth of flavor and a unique culinary adventure that will captivate your taste buds from the very first bite. It’s a dish that beautifully embodies the very essence of “Dad Got This” – taking a universally beloved classic and elevating it to new heights with a touch of innovative technique, thoughtful ingredient selection, and a genuine passion for exceptional food.
The magic of this dish truly lies in the harmonious symphony of its textures and tastes. The smoky, irresistibly crisp bacon delivers a potent savory punch that beautifully complements the velvety, rich cheese sauce. Meanwhile, the perfectly cooked, al dente pasta provides a satisfying chew, ensuring the dish is substantial and hearty without ever feeling heavy or overwhelming. Each carefully chosen element plays a crucial, integrated role, building layers upon layers of complex flavor that culminate in a truly memorable and delightful eating experience. Just imagine the subtle crackle of the bacon, the luxurious pull of the melted cheese, and the delicate, lingering smokiness that tantalizes your palate – it’s a veritable sensory delight, a feast for all the senses.
Beyond its incredible and deeply satisfying taste, this smoked mac and cheese is remarkably versatile, making it suitable for a multitude of occasions. It’s the perfect showstopper for intimate family dinners, a guaranteed hit at lively backyard barbecues with friends, or the ultimate indulgent treat for a cozy night in. Its robust and well-rounded flavors pair wonderfully with a variety of accompaniments, from succulent grilled meats and vibrant, fresh salads to a simple side of perfectly roasted vegetables. It’s also an excellent and highly impressive option for potlucks and holiday gatherings, where it consistently garners enthusiastic compliments and eager requests for the recipe, solidifying its place as a crowd-favorite.
What truly makes this recipe special and sets it apart is the thoughtful combination of simple, high-quality ingredients with an impactful and transformative cooking technique. The woodfire smoking process is far from a mere gimmick; it’s an integral and indispensable component that infuses the entire dish with an unparalleled character and distinction. It expertly transforms ordinary bacon and cheese into something truly extraordinary, proving once again that a little extra effort and a touch of culinary creativity yield immense rewards in flavor and experience. Once you’ve had mac and cheese prepared this way, infused with authentic woodfire smoke, the conventional stovetop version might just feel a little… understated, leaving you craving the richer, deeper flavors of this exceptional rendition.
Embarking on the journey of making Dad’s Woodfire Smoked Bacon Mac and Cheese is undeniably a labor of love, but it is one that is immensely satisfying and rewarding. From the moment the bacon hits the smoker to the final, appreciative spoonful, you’ll feel and taste the care, attention, and craftsmanship that goes into creating such a remarkable dish. It’s more than just cooking; it’s about creating cherished memories around the dinner table, sharing genuinely delicious and comforting food with your loved ones, and savoring every single smoky, cheesy, bacon-filled bite. We are confident that this recipe will swiftly become a new, cherished favorite in your culinary repertoire, inspiring joy and deliciousness for years to come.
Pro Tips and Creative Variations for Your Smoked Mac and Cheese Adventure
To ensure your Woodfire Smoked Bacon Mac and Cheese is consistently perfect every time, and to encourage you to personalize and make this incredible recipe truly your own, here are some invaluable pro tips and creative variations:
- Efficient Pre-prepping: To streamline your cooking process and make meal preparation a breeze, consider tackling the bacon smoking and cheese shredding in advance. The smoked bacon can be prepared up to a day ahead and stored in an airtight container in the refrigerator, then simply chopped just before you’re ready to assemble the mac and cheese. Shredding your cheeses ahead of time also saves valuable minutes during the active cooking phase.
- Exploring Cheese Blend Alternatives: Don’t hesitate to unleash your inner cheesemonger and experiment with other delicious cheese combinations! Incorporating sharp cheddar can introduce a pleasant tang, while Gruyère offers a sophisticated nuttiness. Monterey Jack is an excellent choice for added meltiness and a milder flavor. The key is to maintain a good balance between cheeses that provide exceptional melt (like Velveeta, Colby Jack, or Fontina) and those that contribute robust, distinctive flavor (such as Gouda, aged Cheddar, or Gruyère).
- Smoker Alternatives & Adaptations: If you don’t happen to own a Ninja Wood Fire Grill, fear not – you can still achieve fantastic results. Any traditional smoker (pellet, charcoal, or electric) will work beautifully; simply adjust the temperatures and cooking times as needed to match your specific smoker’s characteristics. For those cooking without a dedicated smoker, you can adapt this recipe for a conventional oven. Bake the mac and cheese at a slightly higher temperature (e.g., 375°F/190°C) until bubbly and golden. To mimic the smoky flavor, you can sparingly add a few drops of liquid smoke to your cheese sauce, and top the dish with store-bought smoked bacon bits or a generous sprinkle of smoked paprika before baking.
- Igniting the Spice Factor: For aficionados of a little heat, consider introducing a pinch of cayenne pepper into your cheese sauce for a subtle warmth, or a dash of your favorite hot sauce for a more pronounced kick. Finely chopped jalapeños, whether fresh or pickled, can also be mixed into the pasta and sauce for an exciting textural and spicy element.
- Incorporating Vegetables: To create a more complete and well-rounded meal, think about folding in some sautéed onions and garlic, roasted red peppers, tender caramelized onions, or even a handful of fresh spinach during the assembly stage. These additions can complement the rich flavors of the mac and cheese beautifully and add nutritional value.
- Make Ahead and Reheating Excellence: This Woodfire Smoked Bacon Mac and Cheese is an absolutely fantastic candidate for make-ahead meal prep! You can assemble the entire dish up to the point of smoking, cover it tightly with foil, and refrigerate it for up to 24 hours. When you’re ready to serve, simply uncover and smoke as directed, possibly extending the cooking time by an additional 10-15 minutes to ensure it heats through evenly. For reheating any delightful leftovers, a low oven (around 300°F/150°C), covered with foil and with a splash of milk or cream added to the dish, works wonders to restore its original creamy texture and prevent dryness.
- Elevating Crispy Toppings: While Parmesan cheese provides an excellent crust, consider other crispy topping variations for an extra layer of texture. A popular choice is a breadcrumb topping: mix panko breadcrumbs with a tablespoon or two of melted butter, a little garlic powder, and a pinch of smoked paprika, then sprinkle generously over the top before the final smoke. This creates a wonderfully crunchy and savory contrast.
These comprehensive tips and creative variations ensure that your woodfire smoked bacon mac and cheese is not only consistently delicious but also highly adaptable to your specific preferences, dietary needs, and kitchen setup. We encourage you to experiment, have fun with the process, and truly enjoy the journey of creating and savoring this incredible and versatile dish!
Full Recipe: Dad’s Woodfire Smoked Bacon Mac and Cheese
Woodfire Smoked Bacon Mac and Cheese
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Equipment
- Ninja Woodfire Grill (or similar smoker)
- Large Oven-Safe Skillet (cast iron recommended)
- Cheese Grater (if shredding your own cheese)
- Measuring Cups and Spoons
- Whisk
- Sharp Knife
- Cutting Board
Ingredients
- 1 lb Pasta (e.g., corkscrew, elbow macaroni, shells)
- 1 lb Thick Cut Bacon
- 1 Stick (½ cup) Unsalted Butter
- 3 tablespoons Cornstarch
- 8 Oz Gouda (shredded)
- 8 Oz Velveeta (shredded or cubed)
- 1 Cup Heavy Cream
- ½ cup 2% Milk (or reserved pasta water, up to 1 cup if needed to thin sauce)
- 4 Tbsp Parmesan Cheese (freshly grated, for topping)
- Salt and freshly ground Black Pepper (to taste)
Instructions
Smoke the Bacon:
- Set up your Ninja Wood Fire Grill (or other smoker) to 350°F (177°C) using the smoker setting.
- Place the thick-cut bacon on the grates and smoke for about 30 minutes, or until it’s crispy and deeply smoky.
- Remove from smoker, let cool slightly, then chop into bite-sized pieces. Set aside one-third for topping and two-thirds for mixing into the mac and cheese.
Prepare the Pasta:
- Lower your smoker temperature to 220°F (104°C) in preparation for the mac and cheese.
- Cook your chosen pasta according to package directions, but reduce the cooking time by two minutes to ensure it’s “just shy of al dente.”
- Drain the pasta immediately and rinse thoroughly with cold water to stop the cooking process and remove excess starch. Set aside.
Make the Cheese Sauce:
- In a large, oven-safe skillet, melt the stick of butter over medium heat.
- In a separate bowl, toss the shredded Gouda and Velveeta with 3 tablespoons of cornstarch.
- Add the cheese mixture to the melted butter, stirring constantly until the cheeses begin to melt and become creamy.
- Gradually pour in the heavy cream, continuing to whisk until the sauce is smooth, luxurious, and completely lump-free.
- If the sauce is too thick, add a splash of 2% milk or reserved pasta water, stirring until you achieve your desired “gooey” consistency. Season with salt and pepper to taste.
Combine Ingredients:
- Remove the skillet from heat (or keep on very low). Stir in two-thirds of the chopped smoked bacon and the prepared pasta into the cheese sauce.
- Gently fold until all the pasta is evenly coated with the rich, cheesy, bacon-infused sauce.
- Evenly spread the mixture in the skillet. Top generously with the remaining one-third of smoked bacon and a liberal sprinkle of Parmesan cheese.
Smoke the Mac N Cheese:
- Place the skillet directly into your preheated smoker at 220°F (104°C).
- Smoke for 30 minutes to one hour. The goal is a bubbling sauce, a beautifully golden-brown top, and a deep smoky flavor. Check regularly to prevent over-browning of the top.
Serve and Enjoy:
- Carefully remove the skillet from the smoker. Let the mac and cheese rest for 5-10 minutes before serving. This allows the sauce to set to its perfect gooey consistency.
- Serve warm and prepare for a symphony of smoky, cheesy, bacon-filled goodness!
Video
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!Essential Gear for Your Woodfire Smoked Bacon Mac and Cheese Adventure
To recreate this incredible dish at home with authentic woodfire flavor, having the right tools makes all the difference. Here are some of the key pieces of equipment we used and highly recommend:
Ninja Woodfire Pro Connect XL Grill:
The undisputed star of our show, this innovative grill allows for easy, consistent, and authentic woodfire smoking right in your backyard. It’s perfectly designed for achieving that deep, smoky flavor without the complexities often associated with traditional smokers, making it an ideal choice for both novice and experienced grill masters.
Get it at NinjaKitchen
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We sincerely hope you thoroughly enjoy making, sharing, and savoring every last bite of this extraordinary Woodfire Smoked Bacon Mac and Cheese. It’s a dish meticulously designed to bring immense joy, comforting warmth, and incredible flavor to your table, creating lasting memories with every meal. Happy cooking and happy eating!