Smoked Mac and Cheese Bacon

Smoked mac and cheese bacon cups are a crowd-pleasing spin on two comfort food favorites. With crispy bacon serving as a smoky edible bowl, each bite is filled with creamy gouda and cheddar macaroni then baked until golden. These little bundles might steal the whole show at gatherings or game-day spreads.

I tried this recipe for a summer barbecue and watched full-grown adults hover anxiously near the grill just waiting for them to be ready. They were gone in minutes and a neighbor insisted I share the recipe.

Ingredients

• Bacon strips: Provide a crispy edible cup that holds everything together. Use thick cut for sturdy cups.
• Small pasta shells or elbow macaroni: Perfect size for filling the bacon cups. Choose bronze cut for best texture.
• Bread crumbs: Add crunch on top. Use panko or homemade for maximum crispiness.
• Unsalted butter: Needed for the roux and topping. Quality European style is extra creamy.
• All-purpose flour: Creates a smooth base for the cheese sauce. Sift before using for no lumps.
• Milk: Needed for the sauce. Whole milk makes the sauce richer and silkier.
• Smoked gouda cheese: Brings rich smokiness and melts beautifully. Shred your own from a block.
• Smoked cheddar cheese: Adds extra cheesy punch. True smoked cheddar works best.
• Parmesan cheese: Sharpens and balances the sauce. Grate fresh for best flavor.
• Mozzarella cheese: Ensures gooey pull and texture. Fresh mozzarella is best.
• SuckleBusters SPG BBQ Rub: Seasons the breadcrumb topping. Their blend has garlic for depth.
• SuckleBusters Sugar Daddy BBQ Rub: Gives the bacon a sweet and savory edge. Adds nice grill caramelization.
• BBQ grill or smoker: Allows for distinctive smoky flavor. A pellet or charcoal grill work well.
• Foil pan: Ideal for catching drips and placing multiple cups at once.
• Muffin tin: Provides shape for the bacon cups. Grease it lightly for easy removal.

Instructions

Make the Bacon Cups:

Set up the grill or smoker to hold a steady 350 degree temperature for even cooking. Arrange your muffin tin upside down on the counter. Face the bottom side up so each muffin well stands out clearly. Take two bacon strips per cup. Cut one strip in half. Arrange the halves in an X shape across the bottom of one muffin well to cover the surface. Carefully wrap the second strip all the way around the sides. Overlap the ends so it forms a full circle. This becomes your bacon cup shell. Repeat this process for all wells you want to make. Dust the exposed bacon with Sugar Daddy BBQ Rub. Press gently so it sticks. Transfer the whole tin to your preheated grill or smoker. Cook bacon cups for 45 to 55 minutes until the bacon is deeply browned and fully cooked. Remove the tin and let the bacon cups cool slightly before removing them. I use tongs and gently twist to loosen if needed.

Make the Bread Crumb Topping:

Melt two tablespoons unsalted butter in a small bowl. Mix in the bread crumbs and SPG BBQ Rub. Toss until crumbs are thoroughly moistened. Set aside for topping later.

Make the Cheese Sauce:

Place a saucepan over medium heat. Add the remaining six tablespoons butter and melt it. Once melted add flour. Whisk constantly for a full minute to form a roux. This step is important for thick and lump free sauce. Slowly pour in the milk while whisking. Keep whisking to combine any roux at the edges. Cook and stir until mixture thickens and just begins to bubble. Remove from heat and immediately add the gouda cheddar parmesan and mozzarella. Stir until fully melted and smooth.

Make the Macaroni:

Bring a big pot of water to a rolling boil. Season water liberally for flavor. Add your pasta. Cook one minute less than the package instructions for al dente texture. This makes sure pasta does not overcook when baked. Drain pasta and return to the pot. Pour in your freshly made cheese sauce. Stir thoroughly so all pasta is well coated.

Assemble and Bake the Mac Cups:

Gently scoop cheesy macaroni into each bacon cup. Place them upright in a foil pan. Nestle each cup so they remain stable. Sprinkle breadcrumb topping generously over each cup. Slide the foil pan back onto the grill or smoker. Bake uncovered for about 30 minutes until the tops are golden brown and the insides bubble.

My favorite part is sprinkling on the smoked cheddar. The aroma brings back every cookout memory from childhood when my family would crowd around the grill asking when dinner was ready. These cups always kicked off laughter and seconds.

Storage Tips

Once assembled these keep well in an airtight container in the fridge for up to three days. Reheat uncovered in the oven at 350 degrees until warm. If you want to freeze them, prep everything but do not bake. Store them wrapped tightly and bake directly from frozen for the freshest flavor.

Ingredient Substitutions

Try swapping smoked cheeses for sharp white cheddar or pepper jack if you prefer heat. Gluten free pasta and flour can be used for guests with dietary needs. Instead of bacon cups try small phyllo shells or sliced zucchini for a lighter touch.

Serving Suggestions

Pile these cups onto a big platter for party snacking. Serve two or three with a crisp green salad for a hearty lunch. They are also fun on holiday buffets or as a cheesy side at barbecue cookouts.

Cultural and Seasonal Context

Mac and cheese dates back to Medieval Europe but Americans have made it iconic. Bacon and barbecue rubs bring a distinctly Southern US vibe. When smoked over real wood or charcoal these cups are pure backyard summer happiness.

Seasonal Adaptations

Use local summer tomatoes or chives as garnish in warmer months. Try applewood or hickory bacon in fall for deeper flavor. Add a handful of roasted pumpkin for autumn gatherings.

Success Stories

I brought these to my niece’s graduation picnic and they disappeared faster than anything else. Several people asked for a make ahead version for tailgates. The combination of creamy cheese and smoky bacon makes everyone smile.

Freezer Meal Conversion

Assemble bacon cups with macaroni but do not bake. Store the loaded cups in a freezer safe pan tightly covered. When ready to serve bake from frozen at 350 degrees until heated through and crumbs are crisp. Allow a few extra minutes in the oven.

Let each cup cool a few minutes so they lift out easily and look beautiful on a platter. Don’t be surprised if you never have any leftovers.

Common Recipe Questions

→ How do you form the bacon cups?

Wrap bacon strips around inverted muffin tin cups, overlapping ends, and bake until set but not fully crisp.

→ What cheeses work best in this dish?

A blend of smoked gouda, smoked cheddar, mozzarella, and parmesan creates a rich, multi-layered flavor.

→ Can these be prepared ahead of time?

Yes, assemble the macaroni filling and bacon cups separately, then combine and bake just before serving.

→ Which seasonings add extra flavor?

BBQ rubs like SuckleBusters SPG and Sugar Daddy add a savory and slightly sweet kick to the bacon and topping.

→ How do you ensure the cups hold their shape?

Allow the bacon cups to cool slightly after baking before removing them from the tin, so they firm up properly.