Smoked Bacon Mac & Cheese on The Ninja Woodfire Grill | Bonus Perfect SMOKED BACON!

Get ready for a flavor explosion that'll make your taste buds dance the Macarena! In this episode of Dad Got This, we're taking Mac & Cheese to a whole new smoky dimension on the Ninja Woodfire Grill. But wait, there's a bonus twist - Perfect SMOKED BACON! 🥓🔥
Join me on this culinary rollercoaster as we dive headfirst into the world of grilled goodness. We'll be smokin', sizzlin', and having a Dad-tastic time with every bacony bite. Who needs a cheese pull when you can have a cheese swing?
But hold on, because it's not just about the food - it's about the journey. I'll be cracking Dad jokes faster than eggs in a breakfast scramble, and you'll be laughing harder than a rubber chicken convention.
So, grab your apron, your sense of humor, and get ready to witness the epic fusion of bacon, mac, and pure Dad magic. This video is not just a recipe, it's a Dadventure! Don't forget to hit that like button, subscribe for more delicious antics, and share with your fellow food-loving Dads. Let's make every meal an unforgettable Dad Got This experience!
Dad’s Bacon Smoked Mac N Cheese
Ingredients
1 lb Pasta (Whatever You Like)
1 lb Thick Cut Bacon
1 Stick of butter
3 TBSP Cornstarch
8 Oz Gouda Shredded
8-16 (Figure out when cooking) Oz Velveta Shredded
3/4 to 1 Cup Heavy Cream
1/2 cup to 1 cup 2% milk if needed to thin sauce
Optional Parmasean Cheese
Instructions
1. Set your Woodfire Grill up to Smoker and 350F (176C). Put your bacon in there. Let it smoke for 30 minutes. Take it out and chop it up and set it aside.
2. Lower smoker to 220F (104C) and refill hopper.
3. Cook pasta 2 minutes under al-dente instructions. Then Rinse in cold water to stop the cooking process and set aside.
4. Shred the cheese. Reserve 1/3 of the cheese and toss the rest of the shredded cheese in the cornstarch.
5. Set a large oven-safe skillet or pot (that will fit in the woodfire grill & fit the pasta) over medium heat and add in butter, and cheese. When it begins to melt add in heavy cream until it begins to form a thin enough “sauce”. Add 2% milk if needed to thin the sauce. We want it “gooey”.
6. Add 2/3 of the bacon, and all of the pasta and stir. Top with the remaining cheese and bacon. Sprinkle with Parmesan cheese.
7. Place in the 220F(104C)-degree smoker for 30 minutes to one hour. WATCH OUT. This will take on a ton of smoke color and get brown really easily. This got very brown after 35 minutes. When it hits your desired level of smoky brownness you can take it out, give it a little stir, and serve!
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[@contessalouannec8064]

That looks delicious Jamie. Thank You for sharing. Health to you and your family in 2024.

[@behindenemylines3361]

You had me at bacon….😊

[@DadGotThis]

Yes!

[@mickeystine3100]

looks good

[@INSCIFI]

I can’t wait to try this!!! Happy New Year to you!

[@DadGotThis]

Same to you! Let me know how it came out!!!

[@ks20557]

Loving all the videos. I have a question. When doing a longer cook are you supposed to top off the pellets as they get semi-low or is it better to let them almost all burn then fill to the top and reignite?

[@DadGotThis]

I usually top off. It all depends on if you are around or not. Even when topping off I will hold the Woodfire button to reignite to add extra smoke though.

[@WTG007]

I wonder if Velveeta would shred if it was frozen?

[@DadGotThis]

Maybe, I might try that.

[@danielrocha5297]

Corn starch is not an emulsifier, all it does is make the mixture thick. You’ve got an emulsifier in the velveeta, sodium citrate. You shouldn’t need to use the corn starch at all.

[@DadGotThis]

Thanks for the info. I was going off some info from another creators video which was confusing me.

[@danielrocha5297]

@@DadGotThis No problem. Anyways, love watching you cook!