Smoked Mac Bacon Cups

Smoked mac and cheese bacon cups blend creamy, cheesy pasta with crispy bacon for an indulgent treat perfect for gatherings or cozy dinners. Each cup holds tender shells coated in a luscious mix of smoked gouda, cheddar, mozzarella, and parmesan, all wrapped in thickcut bacon and topped with buttery, seasoned breadcrumbs. Cooked slowly on a grill or smoker, these bites deliver deep smoky flavors and a satisfying crunch that never fails to impress.

The first time I made these, it was at a family BBQ and everyone was amazed by how the smoky bacon and cheese worked together. Now it’s my brother’s request for every big event, and the pans are always wiped clean.

Ingredients

• Bacon: Thick cut holds its shape and adds savory crispiness
• Small pasta shells or elbow macaroni: Ideal for filling bacon cups and holding sauce
• Bread crumbs: Provides golden crispy topping panko works best for crunch
• Unsalted butter: Essential for creamy sauce and moist crumb topping choose good quality
• Allpurpose flour: Forms the roux that thickens the cheese sauce smoothly
• Milk: Whole milk creates a richer, silkier sauce
• Smoked gouda: Cheese brings signature smoky depth and creaminess
• Smoked cheddar: Adds tangy sharpness and enhances smokiness
• Parmesan: Enhances savoriness and helps with melting
• Mozzarella: Gives stretch and creamy melt
• SuckleBusters SPG BBQ Rub: Balances seasoning with savory notes sub your favorite BBQ rub if needed
• SuckleBusters Sugar Daddy BBQ Rub: Adds sweet smoky kick use any sweet BBQ rub if unavailable

Instructions

Prepare grill and form bacon cups:

Set up your grill or smoker to maintain a steady temperature of 350 degrees. Flip your muffin tin and lay two pieces of bacon per cup one cut in half crossed inside the mold as an X then wrap a whole slice around the outer edge slightly overlapping to form a cup shape. Sprinkle the Sugar Daddy BBQ Rub over each bacon cup. Place the tin on the grill and cook for 45 to 55 minutes keeping a close eye until the bacon is cooked but not overly crispy. Allow the cups to cool before gently removing them from the tin to prevent breaking.

Make breadcrumb topping:

In a small bowl combine two tablespoons of melted butter with the bread crumbs and SPG BBQ Rub. Mix until the crumbs are evenly moistened and flavorful. Set aside to top the cups later.

Make the cheese sauce:

In a large saucepan over medium heat melt six tablespoons of butter. Whisk in the flour to create a smooth paste and cook for one minute to remove the raw flour taste. Gradually pour in the milk while whisking continuously to keep the mixture smooth. Stir and cook until it thickens into a silky sauce. Remove from heat and fold in smoked gouda, cheddar, parmesan, and mozzarella until fully melted and the sauce is creamy and uniform.

Cook pasta and combine with sauce:

Bring a large pot of water to a boil and add your pasta. Cook just about one minute less than package instructions so the pasta will remain firm after baking. Drain well and return to the pot. Pour in your cheese sauce and stir carefully to coat every shell.

Assemble and finish on the grill or smoker:

Spoon the cheesy pasta into the cooled bacon cups filling each gently but not to the brim. Sprinkle the buttered breadcrumb mixture evenly over each cup. Place the filled cups in a foil pan and bake on the grill or smoker uncovered until the topping is golden and bubbly about 30 minutes.

Every time I make this, the smoked gouda stands out as the star. Its creamy, smoky essence turns these cups into unforgettable bites. I always smile watching firsttimers take a savory, cheesy bite and light up with delight.

Storage Tips

Store leftover bacon cups in an airtight container in the refrigerator for up to three days. For freezing, cool completely then wrap each cup tightly in plastic wrap before placing in a ziplock bag. Reheat in a hot oven or on the grill to revive crispiness, as microwaving tends to make bacon soggy.

Ingredient Substitutions

Try turkey bacon for a lighter option or glutenfree pasta if needed. If smoked cheeses are hard to find, substitute regular cheddar and add a pinch of smoked paprika for smoky flavor. Any BBQ rub can replace SuckleBusters blends if unavailable.

Serving Suggestions

These bacon cups shine as a main for casual dinners or as appetizers for game day. Pair with grilled veggies or a crisp slaw to cut through the richness. They also disappear fast at brunch spreads and are crowdpleasers every time.

Serve warm for best texture and flavor. These smoky mac and cheese bacon cups are sure to disappear fast.

Common Recipe Questions

→ How do I prevent bacon cups from falling apart?

Wrap the bacon securely around the muffin tin and cook until just set but not overly crispy. Let cool before removing to maintain shape.

→ Which cheeses work best for smoky flavor?

Smoked gouda, smoked cheddar, mozzarella, and parmesan create a creamy, flavorful blend. Experiment with your favorite melting cheeses.

→ Can the bacon cups be prepared in advance?

Yes, you can make the bacon cups and cheese pasta ahead, then assemble and bake just before serving for best texture.

→ How to achieve smoky flavor without a grill?

Use smoked cheeses and smoked paprika or BBQ rub. Baking in a conventional oven can also impart similar flavors.

→ What pasta shapes are ideal for this dish?

Small shells or elbow macaroni work best as they hold the cheese sauce well and fit neatly inside the bacon cups.