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Macaroni and cheese with chunks of bacon and a creamy white cheese sauce in a stone bowl and with green garnish
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4.86 from 14 votes

Smoked Jalapeño Popper Mac and Cheese

Smoked Jalapeño Popper Mac And Cheese is creamy, smoky, loaded with bacon, and packed with jalapeño popper flavor. With macaroni, cream cheese, white cheddar, mozzarella, pepper jack, and fresh jalapeños, this smoked mac and cheese is rich enough for holidays, cookouts, and game day.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Side Dishes
Cuisine: American
Servings: 10
Author: Joshua Boquist

Equipment

Ingredients

  • 16 oz macaroni pasta
  • ½ cup butter
  • 4 jalapeños seeds and ribs removed, diced
  • 3 cloves garlic minced
  • 5 tbsp all-purpose flour
  • 2 cups half-and-half
  • 1 cup whole milk
  • 4 oz cream cheese softened to room temperature and cubed
  • 3 cups mozzarella cheese shredded
  • 3 cups white cheddar shredded
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp ground cumin
  • 16 slices bacon cooked and crumbled
  • 1 cup pepper jack cheese for topping

Instructions

  • Preheat your smoker to 225°F using your favorite hardwood.
  • Boil a pot of water for the macaroni and cook the noodles to al dente. This should take about 6-7 minutes.
  • Heat a large skillet over medium heat, add the butter, and melt completely.
  • Add the jalapeños and simmer for 2 minutes.
  • Add the garlic and simmer for about 1 minute.
  • Next, add the flour and spices and whisk until a paste forms.
  • Slowly and carefully add the whole milk and whisk being sure that the milk doesn't curdle.
  • Add the half-and-half and continue to whisk.
  • Melt in the cream cheese and stir until combined completely. Then add the mozzarella and white cheddar and stir until smooth and creamy.
  • Mix in the crumbled bacon pieces and stir in thoroughly.
  • Transfer the macaroni and cheese into a shallow baking dish and place it in the smoker at 225°F for 1 hour. You may smoke for longer if you wish to have more of a smoke flavor.

Video

Notes

  • Smoking the dish at too high of a temperature will make the mac & cheese dry, keep it at about 225°F
  • If you want a more intense smoke flavor, you can keep the mac & cheese in there for up to 2 hours

Nutrition

Serving: 1g | Calories: 813kcal | Carbohydrates: 43g | Protein: 32g | Fat: 57g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 149mg | Sodium: 1217mg | Potassium: 372mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1417IU | Vitamin C: 1mg | Calcium: 606mg | Iron: 1mg