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Smoked bacon mac and cheese (cheddar and gouda)

This mac is loaded with cheddar and gouda cheese, filled with crispy bacon, then smoked in a cast iron pan. 

  • Total Time: 40 minutes
  • Yield: 6 1x


  • 8 ozs cavatappi pasta 
  • 1 lb of bacon 
  • 1 stick unsalted butter
  • 1 can evaporated milk 
  • 1 large egg
  • 1 teaspoon salt
  • 1 teaspoon pepper 
  • 1 cup shredded gouda cheese
  • 1 cup shredded cheddar cheese
  • Green onion (for garnish) 


  1. Dice bacon and fry until crispy. Drain excess oil and set aside. 
  2. In a large pot bring 2 quarts of water to a boil and cook cavatappi according to package instructions. Drain and set aside. 
  3. In a large cast iron pan on low heat combine unsalted butter, evaporated milk, egg, salt, and pepper. Stir until the butter is melted and everything is incorporated. 
  4. Into the same pan add shredded gouda and cheddar cheese with 3/4 of the crispy bacon, and the pasta. 
  5. Stir until combined and cheese is melted through. Sprinkle a little more cheese on top. 
  6. Place the cast iron pan into a smoker set at 350°F and smoke for up to 30 minutes with applewood or your favorite smoking wood. You can also use your oven if you don’t have a smoker. 
  7. Garnish with the rest of the bacon and green onions. Enjoy! 
  • Author: Jordan Hanger
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Side
  • Method: Smoking
  • Cuisine: American

Keywords: Mac and cheese, bacon mac and cheese, smoked mac and cheese