Indulge in the ultimate comfort food with this Bacon Smoked Mac and Cheese recipe! Loaded with rich, creamy cheeses and infused with smoky flavors from paprika and bacon salt, this dish is a family favorite. Crispy bacon bits and a golden, bubbly cheese topping add irresistible texture to every bite. Perfect as a main dish or side, this easy baked mac and cheese is a crowd-pleaser for holidays, barbecues, or weeknight dinners. Customize it with gluten-free pasta or switch up the cheese varieties for a personalized touch. Try this smoked mac and cheese recipe today for a hearty, satisfying meal!

Ingredients
For the Mac and Cheese:

1 (12 oz) box elbow macaroni (use gluten-free if preferred)
16 oz cheddar cheese, shredded (shred from blocks for the best melt)
4 oz mozzarella, shredded
4 oz triple cheddar, shredded
Additional shredded cheese for topping
4 tablespoons butter
2–3 tablespoons flour (use gluten-free if needed)
20 oz heavy cream
4 oz cream cheese
¾ teaspoon smoked sweet paprika (OliveNation)
1 tablespoon dried shallots (OliveNation)
1 ½ teaspoons dried jalapeño (OliveNation)
½ teaspoon bacon salt (OliveNation)
¼ teaspoon black pepper
7–9 pieces cooked, chopped bacon
Parsley for garnish

Instructions

Prepare Your Oven and Pasta:
- Preheat the oven to 400°F (200°C).
- Cook the elbow macaroni according to the package instructions. Drain and set aside.
Make the Cheese Sauce:
- Heat a large pan over medium-high heat and melt the butter.
- Sprinkle in 2 tablespoons of flour, stirring continuously for 2–3 minutes until the mixture smells slightly nutty.
- Gradually pour in the heavy cream while stirring to ensure a smooth consistency. Cook until the sauce thickens.
Add the Cheeses and Seasonings:
- Reduce the heat to low and add the shredded cheeses in batches, stirring until fully melted and smooth.
- Stir in the cream cheese, smoked paprika, shallots, bacon salt, black pepper, and dried jalapeños until the cream cheese is fully melted and everything is combined.
Combine and Assemble:
- Fold the cooked macaroni into the cheese sauce until evenly coated.
- Transfer the mac and cheese to a baking dish. Top with additional shredded cheese, parsley, and a sprinkle of bacon salt.
Bake to Perfection:
- Bake the mac and cheese for 18–20 minutes, or until the top is golden and bubbly.
- Garnish with chopped bacon and fresh parsley before serving.

Table of Contents

Why You’ll Love This Recipe

Smoky and Savory: The combination of smoked paprika, bacon salt, and crispy bacon brings a rich, smoky flavor to this classic dish.
Comfort Food Upgrade: Creamy, cheesy, and packed with bold flavors, this mac and cheese is comfort food at its finest.
Customizable: Gluten-free and easy to adapt to other dietary preferences.

Tips

Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents, which can affect the smoothness of your sauce.
Don’t Overbake: Baking too long can dry out the mac and cheese. Keep an eye on it during the last few minutes.
Room Temperature Ingredients: Ensure cream cheese and heavy cream are at room temperature for smoother blending.

Variations and Substitutions

Spice Level: Adjust the amount of jalapeños or omit for a milder version.
Cheese Choices: Swap out cheeses for Gruyère, smoked Gouda, or Colby Jack for different flavors.
Toppings: Add a crunchy topping with panko breadcrumbs or crushed Ritz crackers mixed with melted butter.

FAQs

Can I make this ahead of time?
Yes! Prepare the mac and cheese, refrigerate it unbaked, and bake it when ready to serve. Add a few extra minutes to the baking time.

What can I use instead of bacon salt?
A pinch of smoked salt or regular sea salt will work.

Can I freeze leftovers?
Absolutely. Store in an airtight container and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven.

Serving Suggestions

Serve alongside a fresh green salad for a lighter meal.
Pair with roasted vegetables like broccoli or Brussels sprouts.
Enjoy as a side dish with barbecue favorites like ribs or pulled pork.

Dig into this Bacon Smoked Mac and Cheese and savor the ultimate comfort food with a smoky twist!

Bacon Smoked Mac and Cheese Recipe

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

For the Mac and Cheese:
1 (12 oz) box elbow macaroni (use gluten-free if preferred)
16 oz cheddar cheese, shredded (shred from blocks for the best melt)
4 oz mozzarella, shredded
4 oz triple cheddar, shredded
Additional shredded cheese for topping
4 tablespoons butter
2–3 tablespoons flour (use gluten-free if needed)
20 oz heavy cream
4 oz cream cheese
¾ teaspoon smoked sweet paprika (OliveNation)
1 tablespoon dried shallots (OliveNation)
1 ½ teaspoons dried jalapeño (OliveNation)
½ teaspoon bacon salt (OliveNation)
¼ teaspoon black pepper
7–9 pieces cooked, chopped bacon
Parsley for garnish

Directions

Prepare Your Oven and Pasta:
Preheat the oven to 400°F (200°C).
Cook the elbow macaroni according to the package instructions. Drain and set aside.
Make the Cheese Sauce:
Heat a large pan over medium-high heat and melt the butter.
Sprinkle in 2 tablespoons of flour, stirring continuously for 2–3 minutes until the mixture smells slightly nutty.
Gradually pour in the heavy cream while stirring to ensure a smooth consistency. Cook until the sauce thickens.
Add the Cheeses and Seasonings:
Reduce the heat to low and add the shredded cheeses in batches, stirring until fully melted and smooth.
Stir in the cream cheese, smoked paprika, shallots, bacon salt, black pepper, and dried jalapeños until the cream cheese is fully melted and everything is combined.
Combine and Assemble:
Fold the cooked macaroni into the cheese sauce until evenly coated.
Transfer the mac and cheese to a baking dish. Top with additional shredded cheese, parsley, and a sprinkle of bacon salt.
Bake to Perfection:
Bake the mac and cheese for 18–20 minutes, or until the top is golden and bubbly.
Garnish with chopped bacon and fresh parsley before serving.