This gluten free Baked Smoked Mac and Cheese Recipe is your ticket to having the best dish at your next BBQ. This uses two types of cheese, pasta and a baking pan to create a mac n cheese perfection! So grab your macaroni, white cheddar, and smoked bacon and lets get cooking!
I originally developed this recipe for my kids. As any mother will know, Mac and Cheese is on the stove multiple times a week. As a nutritionist, I think that is a great thing. You can uses any kind of cheese and that means more calcium for growing bones. I also love having leftovers for when you need a quick lunch the next day.
This recipe is for the adults too! The smoke flavor is perfect for taking this dish to the next level when going to any gathering. It is also great for hosting because it pairs perfectly with Salt and Pepper Wings and my Turkey Puff Pastry. Don't forget the Green Beans with Bacon and Onions.
If you are looking for dessert, my Nutella Brownie Cheesecake is a match made in heaven. Old Fashion Carrot Cake is another perfect option for having guests.
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Why You'll Love This Recipe
- Easy to Make: A few quick ingredients, an oven and a baking dish are all you need!
- Perfect Texture: This cheese cause is silky smooth and impossibly creamy.
- Make Ahead: You can make this mac and cheese casserole ahead of time and then pop it in the oven when ready to warm it through and brown the top.
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"The kids (and adults) LOVE this recipe. I love this one because it is simple and takes just a couple of minutes. We also always add extra bacon, because duh!"
- Isabella
Ingredients
Check out the recipe card at the bottom of the page for a full list of ingredients and their exact amounts.
- Gluten-Free Pasta: Keep it classic with elbow macaroni or use your favorite pasta shape.
- Cheese: Cheddar and white cheddar cheese add bold, classic flavors, while mozzarella adds creaminess.
- Flour: Gluten-free 1 to 1 flour helps thicken the cheese sauce. Bob’s Red Mill is my go-to.
- Heavy Cream: This gives the bacon mac and cheese its incredible texture and taste.
- Bacon: Bacon really does make everything better including this rich mac and cheese recipe. It adds smokiness and savory flavor as well as texture.
Flavor Variations
- Use a Smoker: Throw some pellets in the smoker and let it go low and slow! I love the great flavor it brings to this dish.
- Change up your Cheese: Gruyere, gouda, and parmesan cheese are two other amazing options for creating a soft a creamy texture.
- Add in Extras: If you like spice jalapenos are a perfect option. Adding hard diced hard boiled eggs is also a nice touch.
How to Make Bacon Smoked Mac and Cheese
Step 1. Preheat the oven to 400 ℉. Heat a large pan over medium-high heat. Add the butter and allow it to melt. Sprinkle two tablespoons of flour over the melted butter and stir.
Step 2. Add the cream cheese, shallots, paprika, pepper, salt, and diced jalapeños and stir until the cream cheese is melted.
Step 3. Slowly pour in the heavy cream while continually stirring until it is thick.
Step 4. Once the sauce has thickened add in the heavy cream, bacon, and shredded cheese. Keep stirring until it is mixed well. Then, turn the heat to low.
Step 5. Fold in the pasta until fully coated. Spread the mac and cheese into a baking dish and top with extra shredded cheese, parsley, and bacon salt.
Step 6. Once the sauce has thickened add in the heavy cream, bacon, and shredded cheese. Keep stirring until it is mixed well. Then, turn the heat to low. Allow the macaroni and cheese to bake for 18-20 minutes until golden brown on top and a little bubbly. Serve it up and enjoy!
Expert Tips
- Hand-Grate Your Cheese: For the best texture, hand-grate your cheese. The cheese that is already grated has a coating on it to prevent it from sticking together in the bag and this will affect the final texture of your dish. It also doesn’t have as much flavor.
- Creamy Perfection: Let your heavy cream and cream cheese come to room temperature. This will ensure that the sauce remains smooth and lump-free.
- Whisk The Sauce: Whisking constantly helps achieve an even thickening, a smooth consistency, and prevent scorching or sticking.
Bacon Smoked Mac and Cheese FAQ's
Yes. It won’t have as much flavor but you can omit the bacon and bacon salt from the recipe to make it vegetarian.
Yes. This same recipe can be made with regular elbow macaroni and all-purpose flour as long as you do not have a gluten allergy.
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📖 Recipe
Bacon Smoked mac and cheese recipe
Equipment
- Stirring spoon/whisk
- Casserole Dish
- Cheese grater
Ingredients
- 1 12 oz Box of elbow macaroni (I used gluten free)
- 16 oz Cheddar cheese Shredded, I like to shred blocks of cheese
- 4 oz mozzarella Shredded
- 4 oz triple cheddar Shredded
- 4 tablespoon butter
- 2-3 tablespoon flour I used gluten-free
- 20 oz heavy cream
- 4 oz cream cheese
- ¾ teaspoon olivenation smoked sweet paprika
- 1 tablespoon olivenation dried shallots
- 1 ½ teaspoon olivenation dried jalapeño
- ½ teaspoon olivenation bacon salt
Extras for the Cheesy Top
- ¼ teaspoon black pepper
- 7-9 pieces cooked/chopped bacon
- Parsley for the top
Instructions
- Preheat the oven to 400 ℉
- Heat a large pan over medium high heat.
- Add the butter and allow it to melt.
- Sprinkle two tablespoons of flour over the melted butter and stir. Keep stirring for a couple of minutes until the mixture begins to smell a little nutty.
- Slowly pour in the heavy cream while continually stirring. Keep stirring until the mixture thickens.
- Once the sauce has thickened add in the shredded cheese a few handfuls at a time while stirring. Turn the heat to low.
- Add the cream cheese, shallots, paprika, pepper, salt, bacon, and diced jalapenos and stir until the cream cheese is melted.
- Fold in the pasta until fully coated. Spread the mac and cheese into a baking dish and top with additional shredded cheese, parsley, and bacon salt.
- Allow the macaroni and cheese to bake for 18-20 minutes until golden brown on top and a little bubbly.
Notes
- For the best texture, hand-grate your cheese. The cheese that is already grated has a coating on it to prevent it from sticking together in the bag and this will affect the final texture of your dish. It also doesn’t have as much flavor.
- Let your heavy cream and cream cheese come to room temperature. You can even gently heat the heavy cream if desired. This will ensure that the sauce remains smooth and lump-free. Cold milk or cream can cause the roux to seize and create lumps.
tlover tonet says
I like this blog so much, saved to favorites.
NKendrick says
Thank u!
Jaleah Kendrick says
I made this and it turned out so good!! The recipe was super easy to follow!