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Ingredients

1 (12 ounce) package bacon 1 (12 ounce) package elbow macaroni 2 cups heavy cream 1 (16 ounce) package shredded extra-sharp Cheddar cheese 1 (8 ounce) package shredded Colby-Jack cheese 1 cup sour cream 1 cup mayonnaise 2 tablespoons butter 2 tablespoons barbeque rub

Nutrition Info

847.1 calories carbohydrate: 30.2 g cholesterol: 170.8 mg fat: 69.5 g fiber: 1.1 g protein: 26.7 g saturatedFat: 34.2 g servingSize: - sodium: 1434.5 mg sugar: 1.5 g transFat: : - unsaturatedFat: : -

Preheat the oven to 400 degrees F (200 degrees C). Line a pizza pan with aluminum foil, lay bacon strips on top.
Bake bacon in the preheated oven until browned and crisp, about 15 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
Drain bacon slices on paper towels and allow to cool slightly, about 5 minutes. Place in the bowl of a food processor, pulse until crumbly.
Preheat a smoker to 275 to 300 degrees F (135 to 150 degrees C). Add wood chips according to manufacturer's directions.
Mix together cream, Cheddar cheese, Colby-Jack cheese, sour cream, mayonnaise, butter, and barbeque rub in the warm pasta pot, add drained macaroni. Mix well and let the cheese melt. Pour into a 9x13-inch aluminum pan and sprinkle bacon on top.
Place the pan on the rack in the preheated smoker. Cook until cheese is bubbly, about 3 1/2 hours.

1 9x13-inch pan

This smoked mac and cheese is slow cooked in a smoker.