Welcome back to Dad Got This, where today we’re bringing you the ultimate comfort food mashup: Dad’s Woodfire Smoked Bacon Mac and Cheese!

We're taking this classic dish and giving it a smoky, bacon-packed twist that’s sure to be a hit with the whole family. And let’s face it, who doesn’t love bacon and mac n cheese? Throw in some smoke, and you’ve got a match made in culinary heaven.

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Ninja Woodfire Smoked Bacon Mac and Cheese Links:

Let’s kick things off with the bacon. But not just any bacon—oh no, we’re using thick-cut bacon for this recipe. This ensures it holds up beautifully in the smoker, absorbing all that rich, smoky flavor while staying perfectly crispy. We start by setting up our Ninja Wood Fire Grill to the smoker setting at 350°F. Toss the bacon in there for about 30 minutes until it’s nice and smoky. The result? Bacon that’s so good, you’ll want to eat it all before it even hits the mac n cheese. But resist the urge, because it’s about to get even better.

Once the bacon is smoked to perfection, we lower the smoker temperature to 220°F, creating the ideal environment for our mac n cheese. For the pasta, I’m using corkscrew pasta. Why? Because it holds the sauce well and looks pretty cool too. Cook it just shy of al dente and give it a quick rinse in cold water to stop the cooking process. This step is crucial to ensure your pasta doesn’t get mushy when it bakes.

Now, let’s talk cheese. This isn’t your ordinary mac n cheese; we’re using a mix of Velveeta and Gouda. Velveeta provides that creamy texture we all love, while Gouda adds a rich, flavorful punch. Shredding your own cheese is usually better, but I won’t judge if you use pre-shredded. Just make sure to toss the shredded cheese with a bit of cornstarch to keep things smooth.

To create the cheese sauce, melt a stick of butter in a large, oven-safe skillet over medium heat. Add the shredded cheese and stir until it starts to melt. Slowly add heavy cream, stirring constantly until you have a smooth, creamy sauce. If it’s too thick, a splash of 2% milk or reserved pasta water will do the trick. We’re aiming for that perfect “gooey” consistency.

Mix in two-thirds of the smoky bacon, then add the pasta to the cheese sauce. Stir everything together to ensure each piece of pasta is coated in cheesy goodness. Top it off with the remaining cheese and bacon, and sprinkle generously with Parmesan cheese for that extra kick.

The final step is to smoke the mac n cheese. Place the skillet in your preheated smoker at 220°F. Keep an eye on it, as it can brown quickly. Smoke it for 30 minutes to an hour, depending on how smoky and browned you like it. Once it’s reached that perfect level of smoky, cheesy perfection, take it out and let it rest for a few minutes.

Dad’s Bacon Smoked Mac N Cheese isn’t just a dish; it’s an experience. The smoky bacon, the creamy cheese sauce, and the perfectly cooked pasta come together to create a comfort food masterpiece. It’s perfect for family dinners, BBQs with friends, or just a cozy night in.

This dish highlights the magic of combining simple ingredients to create something extraordinary. The smoked bacon adds depth and complexity, while the blend of Velveeta and Gouda ensures a creamy, flavorful cheese sauce. And let’s not forget the importance of the smoking process, which infuses the mac n cheese with a unique, smoky flavor.

So, why should you make Dad’s Bacon Smoked Mac N Cheese? Because it’s not just about the taste—it’s about the experience. From smoking the bacon to blending the perfect cheese sauce and achieving that gooey, cheesy consistency, every step is a labor of love. And trust me, once you’ve had mac n cheese this way, there’s no going back.

Ready to dive in? Check out the full recipe below and give it a try. I guarantee it’ll become a new favorite in your household. And don’t forget to subscribe to Dad Got This for more delicious recipes and culinary adventures. Happy cooking!

Recipe