Smoked Mac Cheese Bacon Cups

Smoked mac and cheese bacon cups turn a classic comfort dish into a crowd pleasing sensation. Each cup features tender pasta shells bathed in a creamy, smoky cheese sauce, all nestled inside a crispy bacon wrapper. Slowcooked on the grill or smoker, these individual bites offer an irresistible combination of smoky richness and crunchy texture. Perfect for feeding a hungry group, they are an impressive and fun way to serve mac and cheese at your next gathering or cookout.

The first time I made these, they stole the show at a family BBQ. Now my brother insists on them for every celebration, and leftovers never last long.

Ingredients

• Bacon: thick cut to hold its shape and deliver rich savory flavor
• Pasta: Small pasta shells or elbow macaroni ideal for holding cheese sauce and fitting into bacon cups
• Bread crumbs: provide a golden crunchy topping, with panko adding extra texture
• Unsalted butter: ensures a creamy sauce and rich breadcrumb topping, choose a highquality brand for best results
• Allpurpose flour: used to create the roux, which thickens the cheese sauce smoothly
• Milk: whole milk creates a lush texture in the cheese sauce
• Smoked gouda cheese: offers deep smoky creaminess that defines the dish
• Smoked cheddar cheese: adds tang and amplifies smoky notes
• Parmesan cheese: boosts savory flavor and helps the sauce melt perfectly
• Mozzarella cheese: gives wonderful stretch and ooeygooey texture
• SuckleBusters SPG BBQ Rub: brings balanced seasoning, but you can substitute your favorite blend
• SuckleBusters Sugar Daddy BBQ Rub: adds a sweet smoky finish, use any sweet BBQ rub if unavailable

Instructions

Make the Bacon Cups:

Set your grill or smoker to 350 degrees Fahrenheit. Flip your muffin tin over so you work on the bottom side. Take two pieces of bacon for each cup, cut one in half, and lay these halves crossed forming an X over the tin mold. Then wrap the whole bacon slice around the edge, overlapping slightly to create a sturdy bacon cup shape. Repeat with all cups. Sprinkle the Sugar Daddy BBQ rub over each cup. Place the tin on the grill and cook for 45 to 55 minutes, watching carefully. You want the bacon fully cooked but not overly crispy, as it will bake again later. Let the cups cool completely so you can gently remove them from the tin without breaking.

Make the Bread Crumb Topping:

In a small bowl, mix two tablespoons of melted butter with the bread crumbs and the SPG BBQ rub. Stir until all the bread crumbs are coated, moist, and flavorful. Set this aside for topping later.

Make the Cheese Sauce:

In a large saucepan over medium heat, melt six tablespoons of butter. Add the flour and whisk continuously for about one minute until a smooth paste roux forms. Slowly pour in the milk while whisking to avoid lumps. Continue cooking and whisking until the mixture bubbles and thickens to a silky consistency. Remove from heat and stir in the smoked gouda, cheddar, parmesan, and mozzarella until the cheese melts evenly and the sauce becomes creamy and uniform.

Cook the Pasta:

Bring a large pot of water to a rolling boil. Add the pasta shells or elbow macaroni and cook until just shy of al dente, approximately one minute less than package instructions. Drain well and return the pasta to the pot. Pour in the cheese sauce and stir gently but thoroughly to coat every piece with cheesy goodness.

Assemble and Bake the Mac Cups:

Spoon the cheesy macaroni mixture into the cooled bacon cups, gently pressing but not overfilling. Evenly sprinkle the buttered bread crumb topping over each cup. Arrange the filled cups in a foil pan and bake uncovered on the grill or smoker until the tops turn a rich golden brown and are bubbling, about 30 minutes.

Smoked gouda is my favorite part of this recipe Its creamy, smoky richness is unforgettable. Watching someone take the first bite and light up with delight is always worth all the effort.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. To freeze, allow the cups to cool completely, then wrap each one tightly in plastic wrap and place them in a ziplock bag. Reheat in the oven or grill to bring back crispiness instead of using a microwave, which can make the bacon soggy.

Ingredient Substitutions

For a lighter option, substitute turkey bacon. Glutenfree pasta can be used if needed without compromising texture. If you cannot find smoked cheeses, regular cheddar combined with smoked paprika can mimic the smoky flavor. Any allpurpose BBQ rub can replace the SuckleBusters blends.

Serving Suggestions

These cups work well as a main meal or a party appetizer. Pair them with grilled vegetables or a zesty coleslaw to cut through the richness. They also shine on brunch menus and tend to disappear fast whenever I serve them.

These smoked mac and cheese bacon cups are a showstopping party bite you can prep ahead and freeze for later. Reheat in the oven or on the grill to restore crispiness and serve warm for the best texture.

Common Recipe Questions

→ How do I keep the bacon cups from falling apart?

Wrap bacon securely around a muffin tin and cook until just set, not too crispy. Let cool slightly before removing to maintain shape.

→ What cheeses work best for this dish?

Smoked gouda, smoked cheddar, mozzarella, and parmesan blend for creamy, smoky flavors, but feel free to try other melting cheeses.

→ Can I prepare these in advance?

Yes, you can form the bacon cups and prepare the cheesy pasta ahead. Assemble and bake just before serving for the best texture.

→ How to get smoky flavor without a grill?

Use smoked cheeses and smoked paprika or BBQ rub. Baking in a conventional oven works as an alternative to grilling.

→ Which pasta shapes are recommended?

Small shells or elbow macaroni hold the cheese sauce well and fit nicely inside the bacon cups.