Ultimate Smoked Mac 'n' Cheese – Faith & Fire Style

Ingredients

• --- Pasta & Base ---
• ½ lb elbow macaroni
• ½ lb cavatappi
• Salt, for boiling water
• --- Cheese Sauce ---
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1 cup heavy cream
• 2 oz cream cheese, softened
• 2 tsp Dijon mustard
• ½ tsp smoked paprika
• ½ tsp garlic powder
• Salt & pepper, to taste
• 1 cup sharp cheddar, shredded
• 1 cup smoked gouda, shredded
• ½ cup Parmesan, grated
• --- BBQ Add-ins ---
• 6 slices thick-cut bacon, cooked and chopped
• 1 small onion, caramelized
• 1 cup shredded smoked chicken (optional but recommended)
• --- Topping ---
• ½ cup panko breadcrumbs
• 2 tbsp butter, melted
• ¼ cup Parmesan, grated
• ½ tsp smoked paprika
• ½ tsp cayenne pepper (optional for heat)
• --- Finishing Touch ---
• 2–3 tbsp Steadfast Bourbon BBQ Sauce (drizzle before serving)
• Extra shredded smoked cheddar for topping (optional)

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook elbows and cavatappi separately al dente. Drain and set aside.
2. Caramelize the onions & prep bacon: Slice onions ¼ inch thick. Cook slowly in a skillet with a little butter over medium-low heat until deep golden brown (~10–12 minutes). Cook bacon until crispy, chop into bite-sized pieces.
3. Make the cheese sauce: Melt butter in a medium saucepan over medium heat. Whisk in flour to form a roux; cook 1–2 minutes. Gradually whisk in warm milk and cream; simmer until thickened. Stir in cream cheese, Dijon mustard, smoked paprika, garlic powder, salt, and pepper. Add cheddar, smoked gouda, and Parmesan; stir until fully melted and smooth.
4. Combine pasta, sauce & add-ins: Toss cooked pasta into the cheese sauce until fully coated. Fold in bacon, caramelized onions, and shredded chicken. Pour into a greased cast-iron skillet or aluminum pan.
5. Add topping: Mix panko, melted butter, Parmesan, smoked paprika, and cayenne (if using). Sprinkle evenly over the mac 'n' cheese. Optional: top with extra shredded smoked cheddar.
6. Smoke it: Preheat smoker to 225–250°F (107–121°C) using wood of choice. Smoke 30–45 minutes until topping is golden and cheese is bubbly.
7. Finishing touches: Drizzle Steadfast Bourbon BBQ Sauce over the top. Let rest 5 minutes before serving. Optional: garnish with fresh parsley for color.
8. Pro Tips: Cheese blend — sharp cheddar + smoked gouda = rich, smoky flavor. Smoke control — 45 minutes is usually perfect; longer can make it bitter. Pasta mix — cavatappi traps sauce, elbows give classic bite. Serving suggestion — serve straight from the cast iron skillet for presentation impact.