Maple Bacon Mac and Cheese

Timing

The cooking steps take 90 to 105 minutes: 60 minutes of smoking plus 30 to 45 minutes for the final bake. With 5 minutes of preparation and the required 10-minute rest, budget 2 hours total. This assumes the maple bacon bits are already prepared; making them from scratch takes additional time. Smoker warm-up and temperature changes may also add time.

Step-By-Step

1. Preheat the smoker:Set your smoker to 180°F–200°F (use the “Smoke” setting if yours has one) and let it warm up.
2. Combine the base ingredients:In a 12-inch cast-iron skillet or deep 9x13-inch baking pan, add the uncooked macaroni, milk, heavy cream, salt, pepper, garlic powder, and 1 teaspoon of the Meat Kingz Honey Throne BBQ rub. Give it a quick stir to mix the spices.
3. Add the first layer of dairy:Evenly scatter the cream cheese cubes, butter slices, 2 cups of the cheddar cheese, and 1 cup of the Monterey Jack cheese over the liquid mixture. Don’t worry: It will look very loose and separated right now—this is completely normal!
4. Smoke for one hour:Place the uncovered pan directly on the smoker grates. Let it smoke undisturbed for exactly 1 hour. This allows the smoke flavor to build without drying out the dish.
5. Stir and increase the heat:After 1 hour, open the lid and increase the smoker temperature to 250°F. Using a sturdy spatula, give everything a vigorous stir. The melted cream cheese and butter will blend into a rich, smooth sauce. Stir in half of the maple bacon bits.
6. Add the topping:Smooth out the top of the macaroni into an even layer. Top with the remaining 2 cups of cheddar, 1 cup of Monterey Jack, and the rest of the bacon bits. In a small bowl, mix the panko breadcrumbs with the remaining 1 teaspoon of BBQ rub, then sprinkle this evenly over the cheese.
7. Bake until golden:Close the lid and bake for another 30 to 45 minutes. The mac and cheese is ready when the edges are bubbling vigorously, the cheese is completely melted, and the breadcrumb topping is golden brown.
8. Let it rest:Carefully remove the hot pan from the smoker. The sauce will still look a bit thin—just let it rest undisturbed on the counter for 10 minutes. As it cools, the pasta will absorb the extra liquid, thickening it into a perfectly creamy mac and cheese.