Smoked mac bacon cups (Printer-Friendly)
Tender pasta shells in smoky cheeses wrapped with crispy bacon cups, perfect for gatherings.
# What You’ll Need:
→ Meats
01 -
12 slices thick-cut bacon
→ Pasta
02 -
170 g small pasta shells or elbow macaroni
→ Dairy
03 -
6 tablespoons unsalted butter (85 g), divided
04 -
480 ml whole milk
05 -
100 g smoked gouda, shredded
06 -
100 g smoked cheddar, shredded
07 -
50 g mozzarella, shredded
08 -
40 g parmesan cheese, finely grated
→ Pantry
09 -
50 g panko bread crumbs
10 -
3 tablespoons all-purpose flour (25 g)
11 -
1 teaspoon SuckleBusters SPG BBQ Rub or preferred BBQ seasoning
12 -
1 teaspoon SuckleBusters Sugar Daddy BBQ Rub or a sweet BBQ rub
# Steps to Make This:
01 -
Heat grill or smoker to 350°F (177°C). Invert a muffin tin and lay two bacon strips per cup: cut one strip in half and cross over the mold as an X, then wrap the second slice around the outside edge overlapping slightly to form a cup. Repeat for remaining cups. Sprinkle Sugar Daddy BBQ Rub over each cup. Place tin on the grill and cook 45 to 55 minutes until bacon is cooked but not overly crisp. Let cups cool before removing from the tin.
02 -
Combine 2 tablespoons melted butter with panko bread crumbs and SPG BBQ Rub in a small bowl. Stir until crumbs are evenly coated and flavorful. Set aside.
03 -
Melt 6 tablespoons butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk, stirring continuously to avoid lumps. Cook until sauce bubbles and thickens to a silky consistency. Remove from heat and stir in smoked gouda, smoked cheddar, parmesan, and mozzarella until fully melted and smooth.
04 -
Bring a large pot of water to a rolling boil. Add pasta and cook about 1 minute less than package instructions for al dente texture. Drain and return to pot. Pour cheese sauce over pasta and stir to coat thoroughly.
05 -
Fill each cooled bacon cup with cheesy pasta mixture, packing gently but not overfilling. Sprinkle buttered bread crumb topping evenly over each cup. Arrange cups in a foil pan and bake uncovered on grill or smoker for approximately 30 minutes until tops are golden and bubbling.
# Additional Notes:
01 -
Cooling bacon cups before filling ensures they hold their shape during baking.
02 -
Freeze fully cooled bacon cups wrapped tightly in plastic wrap; reheat in oven or grill to restore crispiness.
03 -
Use smoked cheeses for authentic smoky flavor if a grill is unavailable; alternatively, add smoked paprika to regular cheeses.
04 -
Avoid overcooking bacon initially to keep cups sturdy for filling and baking.