Equipment
- Ninja Woodfire
- Large Skillet
- Cheese Grater
- Measuring Cups and Spoons
- Whisk
- Knife
- Cutting Board
Ingredients
- 1 lb Pasta Whatever You Like
- 1 lb Thick Cut Bacon
- 1 Stick Butter
- 3 tablespoon Cornstarch
- 8 Oz Gouda Shredded
- 8 Oz Velveta Shredded
- 1 Cup Heavy Cream
- ½ cup 2% Milk Up to 1 cup if needed to thin sauce
- 4 tablespoon Parmesan Cheese
Instructions
Smoke the Bacon:
- Set up your Ninja Wood Fire Grill to smoker at 350°F or 177°C. Smoke the bacon for 30 minutes until crispy and smoky. Chop and set aside.
Prepare the Pasta:
- Lower the smoker to 220°F or 104°C.
- Cook pasta according to the package, but cook for two minutes less than the recommended time for al dente, rinse with cold water, and set aside.
Make the Cheese Sauce:
- Melt butter in a large oven-safe skillet over medium heat. Add shredded Gouda and Velveeta, stirring until melted. Gradually add heavy cream until the sauce is smooth. Thin with milk if necessary.
Combine Ingredients:
- Mix in two-thirds of the smoked bacon and the cooked pasta. Stir until well combined. Top with remaining cheese, bacon, and a sprinkle of Parmesan cheese.
Smoke the Mac N Cheese:
- Place the skillet in the smoker at 220°F or 104°C. Smoke for 30 minutes to one hour, until it reaches your desired level of smoky flavor and browning. Check regularly to avoid over-browning.
Serve and Enjoy:
- Let the mac n cheese rest for a few minutes before serving. Enjoy the smoky, cheesy, bacon-filled goodness!
Video
Nutrition
Calories: 6384kcal | Carbohydrates: 395g | Protein: 188g | Fat: 449g | Saturated Fat: 223g | Polyunsaturated Fat: 42g | Monounsaturated Fat: 144g | Trans Fat: 4g | Cholesterol: 1062mg | Sodium: 5709mg | Potassium: 2568mg | Fiber: 16g | Sugar: 32g | Vitamin A: 9203IU | Vitamin C: 1mg | Calcium: 2279mg | Iron: 9mg
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