Mac n Cheese Stuffed Fatty


Mac n Cheese Stuffed Fatty

Now if you’re having a bbq and really want to wow your guests, a fatty is probably the way to go.   It’s like a large meatloaf, stuffed with something awesome, wrapped in bacon.  It just doesn’t get much better than this.

These are actually pretty easy to cook, just time consuming as most smoking is.

First, you need to make a box of Kraft Mac n Cheese, or make your own homemade.  It should only take one box, but hey why not make two, you know you’re gonna get hungry.

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Anyway, you want to start off with some ground beef and sausage.  The ratio isn’t too important, I like to stick with slightly more beef.  Take these two ground meats and mix them up nice until they become one.

Ground beef and sausage     beef and sausage

Next step, flatten the meat out onto a piece of wax or parchment paper.  Form it into a rectangle, just slightly longer than square.  Pat this down nice so everything sticks together.

Meat rectangle

Next step is the filling.  We’re going to do macaroni and cheese in this one.  Lay down 4 slices of American cheese in the center of the meat.

Double up the cheese

Double them up to 8 pieces, cus the more cheese the better.

Sprinkle on some shredded cheddar jack.

Add some cheddar

Next, spoon in some of that mac n cheese.

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Here’s the fun part.  At this point in time, your meat has probably been out on the counter for at least 10 minutes and is starting to warm up.  This means it will be easier to work with, but will also fall apart.  Take either end of the wax paper, basically folding the meat longways together.  When the edges meet, press them together firmly, and close either end.  Roll this up tightly, making sure all your contents are secure in the middle and that your seams have blended together.  Put this in your fridge while we get the bacon ready.

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For bacon weaving instructions, see post How To Make The Perfect Bacon Weave.  Again, you want to weave your bacon on a piece of parchment or wax paper.

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After your meat has been able to sit in the fridge at least 15 or 20 minutes, take it out.  When you wrap the bacon around, you will be making sure that it is tight, and should pull itself into the meat while cooking.  Start off by gently rolling your meat log into the bacon weave, and using the paper to flex around, roll this up tightly.

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Keep the area where the bacon meets at the bottom, and again make sure everything is fully sealed.  Wrap this up tight in the parchment paper and then again in some saran wrap.  Let this sit in your fridge while you fire up the smoker for at least 30 minutes.

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Sprinkle on some of your favorite rub.

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I used an electric smoker with some apple wood chips and a water pan.  Keep the temperature around 225-250°.  I like to start off with a piece of aluminum foil so that the meat doesn’t fall apart for the first two hours or so.

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After a couple hours you will see everything setting up together nicely and you can remove the foil without any problems.  Total cook time should be around 5-6 hours, but can vary on smoker and other factors.  Once your bacon is fully cooked, you know it’s time to pull!

Make sure you’ve got yourself a sharp knife, cus presentation is key with this one!

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Photo Jul 14, 11 38 33 PM      Photo Jul 14, 11 38 40 PM


Ground beef

Ground sausage

1 package of bacon (12 strips)

8 slices American cheese

1/2 cup shredded cheddar jack

1 package macaroni and cheese



Also needed:

Two pieces of  parchment or wax paper

Plastic wrap



For presentation, I’ve got to give this a 10 out of 10.  For me personally, I’m actually a picky eater and this just isn’t my cup of tea.  I’ll give it an 8 out of 10.  A lot of people rave over these, which is why I make them every once in a while.



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