Easy No-Boil Smoked Mac & Cheese in the Masterbuilt MPS 230S Propane Smoker

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

smoked gouda

🥗Healthier: regular gouda

💰Cheaper: cheddar

Regular gouda is less expensive and still provides a creamy texture.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is a budget-friendly option.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories, while processed cheese is often cheaper.

Light the Masterbuilt MPS 230S propane smoker and preheat it to about 325°F.

Use a pellet tray for wood chips instead of a cast iron pan to avoid over-smoking.

Prepare a 9x9 cake pan by spraying the edges with olive or avocado oil to prevent sticking.

Add 1.25 cups of extra large elbow macaroni to the bottom of the pan, ensuring it is flat.

Distribute 2 tablespoons of chopped butter evenly over the macaroni.

Sprinkle 1.5 cups of cheese (half mozzarella, half cheddar) over the macaroni without mixing.

Add 1 teaspoon of pepper and a pinch of salt (optional) over the cheese.

Prepare 1 cup of milk mixed with some heavy cream, and pour it over the ingredients in the pan.

Add 4 oz of cream cheese cut into 4 blocks on top of the mixture.

Sprinkle 5 pieces of double smoked bacon over the top, along with smoked paprika and garlic.

Slowly pour the milk mixture over all the ingredients in the pan, ensuring even coverage.

Place the pan in the smoker and cook at 325°F for around 2 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens