Just in time for National Mac & Cheese day, this is by far our favorite Mac and Cheese Recipe! Prepare your taste buds for a mac and cheese experience like no other. We’ve taken Beecher’s renowned “World’s Best” Mac and Cheese recipe and put our own flavorful twist on it, infusing it with Salt Lick BBQ Rub, crispy bacon bits, and the fiery kick of Pepper Jack cheese made with jalapenos. Then we hit it with the smoke. This flavor-packed dish is sure to be a hit at any gathering or family dinner. Topped with pulled pork, each bite is a harmonious symphony of smoky spices, savory bacon, and spicy jalapenos, leaving you craving more. So, gather your ingredients and get ready to indulge in this mac and cheese sensation that combines the best of Beecher’s which was named by Oprah the “World’s Best” with our smoky, bacony, spicy twist! Perfect as a side with our Pulled Pork or Brisket.
Our Favorite Mac and CheeseCourse: SidesCuisine: AmericanDifficulty: Easy
6 ounces penne pasta
1/4 cup cooked bacon bits
1 1/2 cups milk
2 tablespoons plus 2 teaspoons all-purpose flour
2 tablespoons unsalted butter
3/4 teaspoon Salt Lick BBQ Rub
1/4 cup pulled pork (optional)
- Preheat Smoker to 350 degrees F
- Cook macaroni for 2 minutes less than package directions. Rinse it in cold water and set aside
- Melt your butter in a saucepan over medium heat. Whisk in the flour to make your roux. Continue whisking for 2 minutes, the roux should start to brown.
- Slowly add milk while whisking. Cooking until the sauce thickens, about 10 minutes.
- Add 8oz or about 1 3/4 cups Flagship cheese, 1/4 cup Spicy Monterey Jack with Jalapenos, and 1/4 cup of browned bacon bits.
- Add about 1 Tablespoon of Salt Lick Original BBQ rub or your favorite. Stir until the cheese is melted and all the ingredients are combined, roughly 3 minutes.
- Combine pasta and sauce in a large bowl, mixing carefully. Scrape the mixture into a lightly greased 8-inch baking dish. Top with Pulled Pork. Sprinkle with remaining cheese and a little more Rub.
- Bake uncovered for about 20 minutes. Let cool for five minutes before serving.