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Flavorful Smoked Mac and Cheese with Bacon and Jalapeños

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A smoky, spicy mac and cheese featuring crispy bacon and fresh jalapeños, perfect for BBQs and casual dinners. Slow-smoked to develop a rich depth of flavor with a crispy crust.

Ingredients

Scale
  • 12 ounces elbow macaroni
  • 8 slices thick-cut bacon (preferably Applewood smoked)
  • 3 cups sharp cheddar cheese, shredded (about 340 grams)
  • 1 cup smoked gouda, shredded (about 113 grams)
  • 2 cups whole milk (480 ml)
  • 1/2 cup heavy cream (120 ml)
  • 4 tablespoons unsalted butter (55 grams), divided
  • 1/4 cup all-purpose flour (30 grams)
  • 2 medium fresh jalapeños, finely chopped (remove seeds for less heat)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Optional: 1/2 cup panko breadcrumbs for crunchy crust

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.
  2. Chop 8 slices of thick-cut bacon into small pieces. Cook in a skillet over medium heat until crispy, about 6-8 minutes. Remove with a slotted spoon and drain on paper towels.
  3. In the same pan, sauté 2 finely chopped jalapeños for 1-2 minutes to soften and mellow the heat.
  4. In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 1/4 cup flour and cook for 1-2 minutes to form a roux, stirring constantly.
  5. Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream. Continue whisking until the sauce thickens, about 5-7 minutes.
  6. Remove from heat and stir in 3 cups sharp cheddar and 1 cup smoked gouda until melted and smooth. Season with garlic powder, onion powder, smoked paprika, salt, and black pepper to taste.
  7. In a cast iron skillet or oven-safe dish, mix the cooked pasta, cheese sauce, crispy bacon, and sautéed jalapeños evenly.
  8. Dot the top with the remaining 2 tablespoons of butter. For a crunchy crust, sprinkle 1/2 cup panko breadcrumbs evenly over the top.
  9. Preheat smoker or grill to 225°F (107°C). Place the skillet or dish inside and smoke for 45-60 minutes until bubbly and golden on top. Keep the lid closed as much as possible.
  10. Let the mac and cheese rest for 5-10 minutes before serving.

Notes

Do not overcook pasta as it will continue cooking in the smoker. Keep smoker temperature steady at 225°F to avoid cheese separation. Use freshly shredded cheese for best melting. Sauté jalapeños to soften heat. Keep lid closed during smoking for best flavor. Breadcrumb topping can be toasted dry before adding for extra crunch. For oven baking, bake at 350°F for 25-30 minutes with smoked paprika and smoked cheese to mimic smoky flavor.

Nutrition

Keywords: smoked mac and cheese, bacon mac and cheese, jalapeño mac and cheese, BBQ side dish, smoky mac and cheese, creamy mac and cheese, spicy mac and cheese

Find it online: https://cooksyla.com/flavorful-smoked-mac-and-cheese-with-bacon-and-jalape-n-os-recipe-easy-and-perfect-for-bbq/