Smoked Mac Cheese Bacon Cups

Smoked mac and cheese bacon cups combine two beloved comfort foods into a fun and flavorful party treat. Each cup features tender pasta shells drenched in a rich smoked cheese sauce nestled inside a crispy bacon wrapper and topped with buttery seasoned breadcrumbs. Slow cooked on the grill or smoker these individual bites deliver an irresistible smoky aroma and decadent taste that will impress guests and make any gathering special.

My first time making these was for a family BBQ and the crowd went wild. Now they are a staple whenever friends and family come over and leftovers never last long.

Ingredients

• Bacon: thick cut bacon shapes the cup and adds savory smoky flavor choose thick slices that hold up well during cooking
• Pasta: small pasta shells or elbow macaroni ideal size to fully fill bacon cups and hold cheese sauce inside
• Bread crumbs: panko crumbs add a crispy golden topping texture for contrast
• Unsalted butter: key for creamy sauce and rich buttery crumb topping pick fresh butter for best taste
• Allpurpose flour: makes the roux to thicken the cheese sauce without lumps
• Milk: whole milk creates a lush silky cheese sauce consistency
• Smoked gouda: brings smoky creaminess and depth pick authentic smoked gouda for best flavor
• Smoked cheddar: adds sharp tang and smoky bite amplifying the BBQ profile
• Parmesan: enhances richness and helps melt the cheese with savory nuance
• Mozzarella: provides meltiness and stretch for that irresistible gooey filler
• SuckleBusters SPG BBQ Rub: balanced seasoning with garlic pepper and salt tones brings flavor harmony substitute with your favorite BBQ rub if needed
• SuckleBusters Sugar Daddy BBQ Rub: sweet smoky rub adds a gentle heat and caramelized note use a sweet rub to get that flavor punch if you cannot find this exact one

Instructions

Make the Bacon Cups:

Set your grill or smoker to maintain 350 degrees Fahrenheit. Turn your muffin tin upside down so you work with the bottom side. Lay one slice of bacon in half crossed over the cup form an X shape. Then take a full strip and wrap it along the outer edge of the mold overlapping slightly to fashion a secure bacon cup. Repeat for all cups. Sprinkle the Sugar Daddy BBQ Rub evenly over the bacon cups. Place the tin directly on the grill grates and cook for 45 to 55 minutes monitoring closely. Cook thoroughly but avoid burning or making the bacon too crispy since it will bake again later. Allow the cups to cool completely so you can gently remove each from the tin without cracking.

Make the Bread Crumb Topping:

Combine two tablespoons of melted butter with bread crumbs and the SPG BBQ Rub in a small bowl. Stir until crumbs are uniformly coated and flavorful. Set aside for topping after filling the cups.

Make the Cheese Sauce:

Melt six tablespoons of butter in a large saucepan over medium heat. Sprinkle in the flour and whisk constantly till a smooth paste forms cooking for about one minute to eliminate raw flour taste. Gradually pour in milk a little at a time while whisking vigorously to prevent lumps. Continue cooking until the mixture thickens and begins to bubble yielding a silky texture. Remove from heat and stir in smoked gouda smoked cheddar parmesan and mozzarella cheese until melted completely and the sauce is smooth and creamy.

Make the Macaroni:

Bring a large pot of water to a lively boil and add your chosen pasta. Cook for just a minute less than package instructions for a firm bite after baking. Drain and return pasta to the pot. Pour cheese sauce over pasta shells and stir gently to coat every piece evenly.

Assemble and Bake the Mac Cups:

Spoon the creamy mac and cheese mixture into the cooled bacon cups packing them gently but do not overfill. Evenly sprinkle the buttered bread crumb topping over each filled cup. Arrange cups in a foil pan and place uncovered on the grill or smoker. Bake until the topping turns golden brown and bubbling approximately 30 minutes. Remove carefully and serve warm.

My favorite ingredient is smoked gouda as it delivers a creamy smoky richness that sets this dish apart. I still smile thinking of the first time my nephew took a bite and his eyes lit up with surprise and delight.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. For freezing allow cups to cool completely wrap individually with plastic wrap and place in a sealed freezer bag. Reheat in a hot oven or grill to maintain crispiness avoid microwave reheating because it can make bacon soggy.

Ingredient Substitutions

Try turkey bacon for a lighter less fatty alternative or substitute glutenfree pasta for dietary needs. If smoked cheeses are unavailable use regular cheddar and add a pinch of smoked paprika to mimic smoky depth. Any allpurpose BBQ rub works well in place of SuckleBusters blends.

Serving Suggestions

These bacon cups shine as a fun appetizer or a main dish with easy sides like grilled vegetables or a bright coleslaw to cut the richness. They are also crowd pleasers at brunch where they are often the first to disappear from the table.

These smoked mac and cheese bacon cups are perfect to prep ahead and reheat for parties. Serve warm for best texture and flavor.

Common Questions About Recipes

→ How to keep bacon cups from falling apart?

Wrap bacon securely around the muffin tin and cook until set but not overly crisp. Let cool before removing for best shape retention.

→ Which cheeses work best in this dish?

Smoked gouda, smoked cheddar, mozzarella, and parmesan combine for a creamy and smoky flavor. You can try other melting cheeses based on preference.

→ Can these be prepared ahead of time?

Yes, bacon cups can be formed and pasta mixed in advance. Assemble and bake just before serving to preserve texture and flavor.

→ How to achieve smoky flavor without a grill?

Use smoked cheeses and a bit of smoked paprika or BBQ rub, then bake in a conventional oven for similar taste and aroma.

→ What pasta shapes are ideal?

Small shells or elbow macaroni work best as they hold the cheese sauce well and fit neatly inside the bacon cups.