Smoked Bacon Mac and Cheese | Heath Riles BBQ

Try my Smoked Bacon Mac and Cheese recipe! This dish contains four types of cheese, multiple award-winning Heath Riles BBQ Rubs, and a crisp topping. Plus, it all smokes to perfection on the Traeger Ironwood XL, making it perfect for cozy dinners or cookouts.

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Products Used:
• Royal Oak Charcoal Hardwood Charcoal Pellets https://amzn.to/3IQZfGH
• YETI Cast Iron Skillet https://yetius.pxf.io/75GbLV
• Traeger Ironwood XL https://amzn.to/4bxfVy5
• Metal Tongs https://amzn.to/3yiMWPX
• Aluminum Pan https://amzn.to/4abrwS4
• Counter Top Burner https://amzn.to/4a8EcJz
• Thermoworks Spatula https://bit.ly/44AM0BV
• Heath Riles BBQ Beef Rub https://bit.ly/37herYH
• Heath Riles BBQ Everyday Rub https://bit.ly/3cRtASw
• Heath Riles BBQ Sweet BBQ Rub https://bit.ly/3d66DKT

Ingredients:
• 5-6 strips of bacon
• 1 pound elbow pasta, cooked
• Killer Hogs Hot Sauce

Roux:
• 4 tablespoons butter
• 4 tablespoons flour
• 1 tablespoon ground mustard powder
• Heath Riles BBQ Everyday Rub, to taste
• 2 cups half and half
• 4 ounces of cream cheese
• Shredded cheddar cheese
• Shredded gouda cheese
• Shredded Monterey Jack cheese
• Heath Riles BBQ Beef Rub, to taste
Topping:
• ¼ cup (½ stick) butter, melted
• 1 cup Panko breadcrumbs
• Heath Riles BBQ Sweet BBQ Rub

Directions:
1. Stoke the Traeger Ironwood XL or your grill of choice with Royal Oak Charcoal Hardwood Pellets and fire it up to 325℉.
2. Set a YETI 12" Cast Iron Skillet under the grill’s racks, then lay the bacon over the top. Shut the lid and let the bacon smoke for one hour until crisp. Let cool, then chop into small pieces.
3. Keep the grease in the YETI 12" Cast Iron Skillet and move the pan to a burner set to low. Add the butter, stirring until melted. Whisk in the flour, mixing until light brown. Stir in the ground mustard, Heath Riles BBQ Everyday Rub, and half and half.
4. Bring the roux to a simmer, and then add the cream cheese and about half of the shredded cheese. Add Heath Riles BBQ Everyday Rub and Heath Riles BBQ Beef Rub to taste.
5. Transfer the cooked macaroni to a large kitchen bowl and pour the roux over top. Gently stir until the mixture is homogenous. Add a large handful of the remaining shredded cheddar, chopped bacon, and a dash of Killer Hogs Hot Sauce.
6. Transfer the mac and cheese to a 12" Cast Iron Skillet, layering it with the shredded cheese. Top the dish with more shredded cheese, then combine the melted butter, breadcrumbs, and Heath Riles BBQ Sweet BBQ Rub. Sprinkle the topping over the Smoked Bacon Mac and Cheese.
7. Set the pan back on the Traeger Ironwood XL and smoke the mac and cheese for about 45 minutes, spinning the pan at the halfway mark. Remove from the grill and let cool. Enjoy!

Chapters:
Into 0:00
Cook Bacon 0:38
Remove Bacon 1:15
Make Roux 1:45
Season with Heath Riles BBQ Rub 3:02
Season with Heath Riles BBQ Rub 5:57
Add Roux to Noodles 6:35
Add Bacon 7:11
Put Back into Skillet 7:42
Season with Heath Riles BBQ Rub 8:34
Add Breadcrumbs to Top 8:46
Put Back on Traeger 8:55
Remove From Traeger 9:30
Recap 9:40
Taste Test 10:45
Outro 11:25

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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections

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