This is not your average mac and cheese—**Florida Smoked Mac & Cheese** is loaded with thick-cut bacon, rich cheeses, and a flavorful blend of **FL All-Purp** and **FL Errthang** seasoning. A creamy cheese sauce and time in the smoker transform this classic comfort food into the ultimate BBQ side—or main dish if you’re feeling bold.
The best part? It’s versatile enough for the smoker, grill, or oven, with tips for adjusting flavor just how you like it. Get ready to ruin yourself for boxed mac forever.
Yields: 6-8 Servings | Prep Time: 25 Minutes | Total Time: 70 Minutes
INGREDIENTS:
1 lb. elbow pasta
1 lb. thick-cut bacon (or smoked pork belly)
1 stick salted butter
½ cup all-purpose flour
12 oz. whipped cream cheese (for smoother melting)
3 tbsp FL All-Purp
3 tbsp FL Errthang
8 oz. extra sharp cheddar (shredded)
8 oz. Gouda (shredded)
4 oz. Romano (shredded)
5 cups milk
1 | Cook pasta **al dente**, drain, and set aside.
2 | Chop bacon, season with **1 tbsp FL All-Purp**, and cook until crispy (about 5 min). Drain and set aside.
3 | In a saucepan, melt **butter**, whisk in **flour**, and cook for **2 minutes** over medium heat to form a light roux.
4 | Slowly whisk in **milk** and bring to a boil—careful not to scald.
5 | Reduce heat, stir in **whipped cream cheese** and **2 tbsp FL All-Purp** until smooth.
6 | Preheat smoker to **275°F**.
7 | Grease the inside of an **8x8 aluminum pan** with butter or oil.
8 | In a large bowl, combine **pasta, cheese sauce, shredded cheeses**, and bacon. Mix thoroughly.
**Tip:** Make sure all pasta is coated—dry pasta on top will harden in the smoker.
9 | Spoon the mixture into your pan and sprinkle **3 tbsp FL Errthang** evenly on top.
10 | Optional: Add extra shredded cheese on top for a cheesier finish.
11 | Smoke uncovered for **30-45 minutes** until bubbling and golden.
12 | Cool for **5-10 minutes** before serving.
13 | Serve and enjoy!
💣 Pro Tips for Smoked Mac & Cheese:- Skip the Smoked Cheese: It overpowers the dish once smoked—stick to classic cheese blends.
- Don’t Overcook the Pasta: Al dente is key—it finishes cooking in the smoker.
- Add Protein: Toss in brisket or pork belly to turn this into a main course!
- Rich and Creamy: Loaded with cheddar, Gouda, and Romano for the ultimate cheese pull.
- Perfect Smoke Flavor: Time in the smoker adds depth without overpowering.
- Great as a Side or Main: Pairs with ribs, brisket, or stands alone!