Indulge in the ultimate comfort food with this creamy, smoky cheesy bacon mac and cheese, cooked to perfection on the Big Green Egg. Loaded with gooey cheese, crispy bacon, and a subtle hint of wood-fired flavor, it’s a dish that will leave everyone asking for seconds!
Ingredients
- 1 lb of the pasta of your choice (We recommend elbow macaroni)
- 1 lb of bacon, cut up
- Flour
- Milk
- Salt and Pepper
- 2 packages (or more) Shredded Cheese- the more the better!
Instructions
Indirect: 350F
Accessories/Equipment:
Method:
1. Set the Big Green Egg up for indirect cooking at 350F and begin to heat up the cast iron skillet.
2. Cook pasta to your liking.
3. Add bacon to your pan and cook, stirring occasionally.
4. Sprinkle flour in and whisk
5. Add in milk and continue to whisk. If your roux is too thin, add flour or too thick, add milk. Keep going until you get that perfect balance and you have a smooth, thick roux.
6. Add cheese! Melt it in and whisk it together.
7. In a serving pan, layer cheese, cooked pasta, and bacon roux. Mix and repeat.
8. Top it all off with more cheese and mix it up.
9. Place back on heated egg to melt the remaining cheese about 10-15 minutes.
Big Green Egg Tip:
Mac and Cheese is always a great side dish. It’s better when it’s super cheesy. And it’s next level when cooked on the Big Green Egg! The charcoal flavor adds another dimension you simply won’t get from the oven and the results will speak for themselves!