Smoked Creamy Bacon Mac and Cheese on the Pellet Grill

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat and calories

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories without losing flavor

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories

Boil water in a pot.

Add 1 pound of macaroni to the boiling water and stir.

Cook the macaroni until al dente according to the box instructions, then drain.

Preheat the wreck Tech pellet grill to 325°F.

Place bacon on the grill and cook for about 15-20 minutes until crispy.

In a saucepan, melt 2 tablespoons of butter over medium heat.

Add 2 tablespoons of flour to the melted butter and stir to combine.

Gradually add 2 cups of cream, about 1/2 cup at a time, stirring until thickened.

Once thickened, add 6 ounces of sharp cheddar cheese and 6 ounces of Monterey Colby cheese blend, stirring to melt.

Add 4 ounces of parmesan cheese and the last cup of cream, stirring until smooth.

Off the heat, add 1 tablespoon of jalapeno hot sauce and 1.5 tablespoons of white truffle oil, then stir in 1/2 cup of sour cream.

Let the cheese sauce sit for about 5 minutes to combine flavors.

Add fresh crushed black pepper and pink Himalayan salt to taste.

Combine the cooked macaroni with the cheese sauce.

Transfer the macaroni and cheese to a baking dish.

Place the baking dish on the wreck Tech pellet grill set to 350°F and cook for about 40 minutes.

After 40 minutes, remove the dish and sprinkle the remaining cheese and finely ground bacon on top.

Return the dish to the grill and cook for an additional 20 minutes until heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens