Ingredients
10
10 servings
- •1 (12 ounce) package bacon
- •1 (12 ounce) package elbow macaroni
- •2 cups heavy cream
- •1 (16 ounce) package shredded extra-sharp Cheddar cheese
- •1 (8 ounce) package shredded Colby-Jack cheese
- •1 cup sour cream
- •1 cup mayonnaise
- •2 tablespoons butter
- •2 tablespoons barbeque rub
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a pizza pan with aluminum foil; lay bacon strips on top.
- Bake bacon in the preheated oven until browned and crisp, about 15 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
- Drain bacon slices on paper towels and allow to cool slightly, about 5 minutes. Place in the bowl of a food processor; pulse until crumbly.
- Preheat a smoker to 275 to 300 degrees F (135 to 150 degrees C). Add wood chips according to manufacturer's directions.
- Mix together cream, Cheddar cheese, Colby-Jack cheese, sour cream, mayonnaise, butter, and barbeque rub in the warm pasta pot; add drained macaroni. Mix well and let the cheese melt. Pour into a 9x13-inch aluminum pan and sprinkle bacon on top.
- Place the pan on the rack in the preheated smoker. Cook until cheese is bubbly, about 3 1/2 hours.
Nutritional Facts
Per 10 servings
- Calories: 847
- Carbohydrate: 30g
- Fat: 70g
- Fiber: 1g
- Protein: 27g
- Sugar: 2g
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