Bacon Macaroni and Cheese Cups



  • 8 ounces elbow macaroni

  • 2 tablespoons butter

  • 1/2 cup  milk

  • 2 tablespoons all purpose flour

  • 3 cups shredded colby cheese

  • 8 slices smoked bacon, cooked and crumbled

  • 2 tsp BBQ Maestros White Rub

  • 1 whole egg

  • 3/4 cup panko breadcrumbs

  • 1 tablespoon melted butter


1. Heat smoker to 200-250 degrees.

2. Cook macaroni according to package directions; drain and place in a large mixing bowl.

3. While macaroni is cooking, heat 2 tablespoons butter in a nonstick pan over medium-low heat. Add White Rub, whisking 2 minutes. Add milk and continue to whisk 5 minutes or until thick and no lumps appear. Remove from heat and stir in cheese. Stir cheese mixture into macaroni until combined. Add egg, stir together. Add bacon, mixing gently. Using a cookie scoop, scoop macaroni mixture evenly into lightly greased regular-size muffin cup pan.

4. Mix melted butter and breadcrumbs together.  Sprinkle over macaroni cups.  Add additional shredded cheese if desired.

5. Smoke in preheated smoker at 200-250 degrees or until golden and bubbly. Remove from oven and let stand 10 minutes. Carefully run a knife around the edges of each cup to remove from pans.