1/2 lb Bacon, sliced and halved
3 tbsp Butter
1 cup Cheddar Cheese, Shredded
1 cup Cheddar Jack Cheese, shredded
4 oz Cream Cheese
2 tbsp Flour
4 flour tortillas
1 1/2 tsp Hickory Bacon Seasoning
8 oz Macaroni, cooked al dente
1 tsp Mustard Powder
1/2 cup Parmesan Cheese, grated
1 2/3 cups Whole Milk
Take your Mac to the next level with these decadent Smoked Mac & Cheese Quesadillas. Filled with wood-fire flavor, this recipe can be made start to finish on the Pit Boss Platinum Series KC Combo or any Pit Boss grill and griddle combo. The mac and cheese is slow smoked to infuse wood-fired flavors, then folded into a tortilla with extra cheddar jack and bacon, and toasted until golden and gooey on the griddle.
In order to bring out the smoky flavor in the mac and cheese and perfectly compliment the bacon in this recipe, we recommend using our Apple Hardwood Pellets.
Note: This recipe uses Pit Boss Hickory Bacon Rub Seasoning.
Note: This recipe can also be made with leftover mac and cheese or mixed with your pulled pork or brisket leftovers.
Need something to complete this fun and easy lunch? Try our Mexican Street Corn Salad to sneak in a few veggies without even knowing it!