Smoked mac bacon cups

Smoked mac and cheese bacon cups combine creamy cheesy pasta with smoky bacon wrapped around individual portions for a fun, flavorful bite. This dish takes classic comfort food up a notch by adding layers of smoky richness and a crispy breadcrumb topping, perfect for impressing guests at cookouts or family gatherings.

The first time I made these was at a family BBQ and everyone was blown away by the flavor. Now they are requested for every big event and always disappear quickly.

Ingredients

• Bacon: Thick cut is ideal because it holds its shape and gives that savory backbone to the cups
• Pasta: Small pasta shells or elbow macaroni work best by holding onto the sauce and fitting inside the cups perfectly
• Bread crumbs: Add a golden crispy finish; panko crumbs give an extra crunch that I love
• Unsalted butter: Creates a rich creaminess in both the cheese sauce and the breadcrumb topping; always good to use quality butter
• All-purpose flour: Essential to build the roux for a smooth cheese sauce
• Milk: Whole milk gives the sauce a lush, silky texture that makes every bite decadent
• Smoked gouda cheese: Lends smoky depth and creamy richness that is the star of the show
• Smoked cheddar cheese: Adds tang and ups the smokiness for a more complex flavor
• Parmesan cheese: Enhances overall savoriness and helps with a beautiful, smooth melt
• Mozzarella cheese: Brings stretch and creamy meltiness for gooey bites
• SuckleBusters SPG BBQ Rub: Balances seasoning and can be swapped for any BBQ rub you prefer
• SuckleBusters Sugar Daddy BBQ Rub: Adds a sweet smoky kick. A sweet BBQ rub is great if you can't find this specific one

Instructions

Make the Bacon Cups:

Set your grill or smoker to a steady 350 degrees Fahrenheit. Flip over your muffin tin to work on the bottom side. Lay two pieces of bacon per cup by cutting one in half and crossing the halves over in an X shape inside the mold. Next wrap a whole bacon slice around the outside edge overlapping slightly to form a cup. Repeat for all cups then sprinkle the Sugar Daddy BBQ Rub over each one. Place the tin on the grill or smoker and cook about 45 to 55 minutes watching carefully. The bacon should be fully cooked but not too crispy since it will bake again later. Let cool so you can lift each bacon cup from the tin gently without breaking.

Make the Bread Crumb Topping:

Mix two tablespoons of melted butter with bread crumbs and the SPG BBQ Rub in a small bowl. Stir until all crumbs are moistened evenly 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 thoroughly until a smooth paste forms. Cook this paste for about one minute to get rid of any raw flour taste. Slowly pour in the milk while whisking constantly to prevent lumps. Continue cooking until the mixture bubbles and thickens to a silky sauce. Remove from heat and stir in smoked gouda, cheddar, parmesan, and mozzarella cheeses until melted and smooth.

Make the Macaroni:

Bring a large pot of water to a boil. Add your pasta and cook for about one minute less than the package directions to keep it firm after baking. Drain well and return to the pot. Pour in the cheese sauce and stir so all pasta is evenly coated and creamy.

Assemble and Bake the Mac Cups:

Spoon the cheesy macaroni into the cooled bacon cups. Pack gently but do not overfill. Sprinkle the buttered bread crumb topping evenly over each cup. Arrange the filled cups in a foil pan and bake uncovered on your grill or smoker until the tops are golden brown and bubbly, about 30 minutes.

Each time I make this, the smoked gouda steals the show. Its smoky creaminess leaves a lasting impression and I smile every time I see someone take their first bite and light up with delight.

Storage Tips

Leftover bacon cups store well in an airtight container in the fridge for up to three days. If freezing, let them cool thoroughly then wrap each cup tightly in plastic wrap and place in a zip-top bag. Reheat in a hot oven or on the grill to bring back crispness. Avoid microwaving since it makes the bacon soggy.

Ingredient Substitutions

Swap cooked turkey bacon for a lighter option or gluten-free pasta if needed. If you can't find smoked cheeses, regular cheddar combined with a pinch of smoked paprika can mimic the smoky flavor. Any all-purpose BBQ rub works fine if you do not have the SuckleBusters blends on hand.

Serving Suggestions

Serve these as a main for casual dinners or a fun appetizer at game day parties. They pair wonderfully with simple grilled vegetables or a bright, tangy slaw to cut through the richness. I also like to include them on a brunch buffet because they disappear faster than anything else.

These smoked mac and cheese bacon cups are a crowd pleaser and easy to prep ahead. Enjoy them hot from the grill for the best texture.

FAQs About This Recipe

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

Wrap bacon securely around the muffin tin and cook until just set without over-crisping. Let them cool before removing to maintain shape.

→ What cheeses work best for this dish?

Use smoked gouda, smoked cheddar, mozzarella, and parmesan for a creamy, flavorful blend that melts beautifully.

→ Can I prepare these in advance?

Yes, bacon cups and cheesy pasta can be made ahead. Assemble and bake just before serving for best texture and flavor.

→ How can I get a smoky flavor without a grill?

Incorporate smoked cheeses, smoked paprika, or BBQ rub and bake in a conventional oven as an alternative.

→ Which pasta shapes work best for this dish?

Small shells or elbow macaroni hold the cheesy sauce well and fit perfectly inside the bacon cups.