Just when you think mac and cheese has reached its peak, this homemade Smoked Bacon Ranch Mac and Cheese elevates it even further. I’ve made several smoked mac and cheese variations, but as the saying goes, everything truly is better with bacon.
Smoked Bacon Ranch Mac and Cheese
A touch of ranch dressing seasoning adds a bright, tangy twist to a classic comfort dish. This version combines a rich, creamy béchamel with plenty of smoked bacon and ranch seasoning for a dish that’s smoky, savory, and slightly tangy—perfect for family dinners, potlucks, or game day.
Many people are used to boxed macaroni and cheese mixes, but making mac and cheese from scratch is simple and far more rewarding. The difference between homemade mac and cheese and processed mixes is dramatic: homemade delivers creamier texture, fresher flavor, and the chance to customize ingredients like smoked cheeses and bacon.
This recipe builds a classic white sauce, enriches it with ranch seasoning and smoked cheese, and folds in crispy bacon and pasta. The result is a creamy, flavorful casserole with pockets of smoky bacon and a buttery, crunchy topping.
How to make a roux for mac and cheese
A simple béchamel starts with a roux—equal parts fat and flour cooked together until lightly toasted. For extra bacon flavor, use the rendered bacon fat instead of butter. Whisk the flour into the warm fat over medium-low heat until the mixture becomes smooth and takes on a light tan color.
Slowly whisk in milk or cream until the sauce is smooth and thickened. Then stir in the ranch dressing mix and a dash of Worcestershire for depth. This base becomes the creamy sauce that coats the pasta and carries the smoked cheese and bacon flavors.
Check out the full collection of Traeger recipes for more smoked comfort food ideas!
What kind of bacon works best?
Thick-cut bacon is ideal when you want noticeable, meaty bites of bacon throughout the mac and cheese. Thin bacon can crisp up too thinly and crumble. If you prefer a stronger smoke note, smoke the bacon on a pellet grill for an extra 20–30 minutes before crisping and chopping it into pieces.
Butcher-cut bacon or thicker packaged cuts produce those satisfying chunks that contrast nicely with the creamy sauce.
Can you use a different type of pasta?
Yes. While “mac” traditionally means elbow macaroni, any pasta that holds sauce works well. Short, ridged shapes such as rotini or rotelle trap sauce between their curves and are excellent for baked mac and cheese. Whichever shape you choose, cook the pasta just shy of al dente—it will finish cooking in the oven and you don’t want it to become mushy.
Sides that pair well
This mac and cheese is rich and filling. To balance the meal, serve it with a crisp green salad or a simple vegetable side to add freshness and contrast. Grilled asparagus, a classic Caesar salad with homemade dressing, or mixed greens topped with pickled red onions are excellent choices.
A light, acidic side helps cut through the richness of the cheese and bacon and keeps the meal feeling balanced.
Smoked Bacon Ranch Mac and Cheese
This smoked bacon ranch macaroni and cheese combines smoked cheese, ranch seasoning, and plenty of crispy bacon for a family-friendly, crowd-pleasing meal.
Ingredients
- 1 pound bacon, cooked crispy and crumbled
- ½ cup salted butter or reserved bacon grease
- ⅓ cup all-purpose flour
- 6 cups 2% or whole milk
- 1 packet ranch dressing mix
- Dash Worcestershire sauce
- 1 pound rotini (or your preferred pasta), cooked al dente in well-salted water
- 2 cups cheddar jack cheese
- 2 cups smoked white cheddar (or non-smoked if preferred)
- 1 cup crushed buttery crackers (such as Ritz) for topping
Instructions
- Preheat a pellet grill or oven to 325°F (if using a pellet grill, follow manufacturer directions).
- Melt butter or warmed bacon grease in a large saucepan over medium-low heat. Whisk in the flour and cook, stirring frequently, for 5–6 minutes until the roux turns a light tan.
- Slowly whisk in the milk, then add the ranch powder and a dash of Worcestershire. Increase heat to medium-low and stir frequently until the sauce thickens and becomes smooth.
- Stir the cooked pasta, most of the bacon, and all but 1 cup of the cheese into the white sauce. Mix thoroughly to coat the pasta.
- Transfer the mixture to a greased 10×13-inch high-sided baking dish. Sprinkle the crushed crackers and the remaining cup of cheese evenly over the top.
- Bake on the preheated grill or in the oven at 325°F for 25–30 minutes, until the cheese is melted and the casserole is bubbly. For a stronger smoke flavor, finish the last 10 minutes on a low “Smoke” setting or at about 180°F on a pellet grill.
- Remove from heat and serve immediately.
Notes
If you prefer more smoke, briefly smoke the bacon before adding it to the dish or finish the casserole on a low smoke setting. Taste and adjust seasoning as needed—some ranch mixes are saltier than others.
Recommended items
- Worcestershire seasoning (powder or sauce) — adds savory depth
- Pellet grill or smoker — useful if you want additional smoked flavor
Nutrition (per serving, approximate)
- Calories: 605
- Total Fat: 41 g (Saturated Fat: 20 g)
- Cholesterol: 113 mg
- Sodium: 1273 mg
- Carbohydrates: 27 g (Fiber: 1 g, Sugar: 8 g)
- Protein: 30 g
Nutrition data is an estimate. Consult a trusted source if you have specific dietary needs.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a covered dish in the oven at 325°F or in the microwave, adding a splash of milk if needed to restore creaminess.