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Smoked mac and cheese bacon cups are a show stopper for backyard gatherings and holiday tables alike. Rich creamy cheese sauce hugs tender pasta all tucked neatly inside smoky bacon cups that crisp up on your grill or smoker. These take classic comfort food to a whole other level and have become my go-to when I want something truly indulgent with a wow factor for guests.
The first time I made these bacon cups was for a family BBQ and everyone was floored. Now my brother requests them for every big event and we always end up with zero leftovers.
Ingredients
- Bacon: thick cut holds up best and gives structure and savory goodness
- Small pasta shells or elbow macaroni: provides the right size to fill bacon cups
- Bread crumbs: gives a golden crispy finish on top use panko for extra crunch
- Unsalted butter: essential for creaminess in the sauce and the crumb topping always use good quality
- All-purpose flour: creates the roux base for a rich cheese sauce
- Milk: whole milk works best for lush texture
- Smoked gouda cheese: brings a distinctive depth and smoky flavor
- Smoked cheddar cheese: amps up the smokiness and adds tang
- Parmesan cheese: enhances overall savoriness and helps with melting
- Mozzarella cheese: offers amazing stretch and creamy melt
- SuckleBusters SPG BBQ Rub: for balanced seasoning you can sub with any favorite BBQ blend
- SuckleBusters Sugar Daddy BBQ Rub: adds a sweet smoky kick use a sweet BBQ rub if you cannot find this one
Step-by-Step Instructions
- Make the Bacon Cups:
- Set up your grill or smoker to hold steady at 350 degrees. Take your muffin tin and flip it so you are working on the bottom side. Lay two pieces of bacon per cup one cut in half and crossed over the mold as an X then wrap the whole slice around the outside edge so it overlaps slightly to form a cup. Repeat with all cups and sprinkle the Sugar Daddy BBQ Rub over each bacon cup. Transfer the whole tin to your grill or smoker and cook for about 45 to 55 minutes watching the bacon cook fully but avoid letting it get too crispy since it will bake again later. Let cool so you can gently lift each bacon cup from the tin without breaking.
- Make the Bread Crumb Topping:
- Mix together two tablespoons of melted butter with the bread crumbs and the SPG BBQ Rub in a small bowl. Stir until all crumbs are moist and flavorful. Set this aside for topping later.
- Make the Cheese Sauce:
- Melt six tablespoons of butter in a large saucepan over medium heat. Sprinkle in the flour and whisk until a smooth paste forms cooking for about one minute. Gradually pour in the milk whisking well as you go to avoid lumps and keep cooking until the mixture bubbles and thickens to a silky texture. Off the heat stir in all the smoked gouda cheddar parmesan and mozzarella until the cheeses are melted and the sauce is creamy and uniform.
- Make the Macaroni:
- Bring a large pot of water to a robust boil and toss in your pasta. Cook it just about a minute shy of the package instructions so it stays firm after baking. Drain and return to the pot then pour in your luscious cheese sauce stirring thoroughly so each shell is coated.
- Assemble and Bake the Mac Cups:
- Spoon the creamy macaroni mixture into the cooled bacon cups packing gently but not overfilling. Sprinkle the buttered bread crumbs evenly on top of each cup. Arrange the filled bacon cups in a foil pan and bake uncovered on the grill or smoker until the tops are deeply golden and bubbling about 30 minutes.
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Each time I make this dish the smoked gouda is what everyone asks about the next day. Its smoky creaminess makes the whole cup unforgettable and I still smile each time I see someone take their first cheesy bite and light up with delight.
Storage Tips
Leftover bacon cups keep well in an airtight container in the fridge for up to three days. If you want to freeze them let them cool completely then wrap each cup tightly in plastic wrap and store in a zip bag. Reheat in a hot oven or grill to restore crispiness rather than microwaving which can make the bacon soggy.
Ingredient Substitutions
Swap in cooked turkey bacon for a lighter twist or try gluten free pasta if needed. If you cannot source smoked cheeses use regular cheddar plus a touch of smoked paprika for flavor. Any all-purpose BBQ rub stands in nicely for the SuckleBusters if you do not have it on hand.
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Serving Suggestions
Serve these as a main dish for casual dinners or as a fun appetizer for game day gatherings. They pair beautifully with simple grilled vegetables or a tangy slaw to balance the richness. I also love setting them out as part of a brunch buffet where they vanish faster than anything else on the table.
Cultural and Historical Context
Classic mac and cheese has roots in Southern comfort food but wrapping it in bacon and smoking it brings in inspiration from Texas BBQ culture. Smoked gouda and cheddar impart campfire notes that make this dish a blend of traditional nostalgia and backyard innovation.
Recipe FAQs
- → How do I keep the bacon cups from falling apart?
Ensure the bacon is wrapped securely around the muffin tin and cooked until just set but not overly crisp before filling. Allow to cool slightly before removing for best results.
- → What cheeses work best for this dish?
Smoked gouda, smoked cheddar, mozzarella, and parmesan create a creamy, flavorful blend. Feel free to experiment with your favorite melting cheeses.
- → Can I assemble these in advance?
Yes, you can form the bacon cups and prepare the cheesy pasta ahead of time. Assemble and bake just before serving for optimal texture and flavor.
- → How do I get a smoky flavor if I don’t have a grill?
Use smoked cheeses and a touch of smoked paprika or BBQ rub. Bake in a conventional oven for similar results if a grill is unavailable.
- → What pasta shapes are recommended?
Small shells or elbow macaroni are ideal as they hold cheesy sauce well and fit nicely inside the bacon cups.