- Smoky Jalapeño Popper Bacon Mac & Cheese
- BBQ Smoker
- Grill for Smoking
- Elbow Macaroni Pasta
- Bacon
- Jalapeño Peppers
- Butter
- All-Purpose Flour
- Milk
- Sour Cream
- Herb & Garlic Cream Cheese
- Shredded Cheese
- Smoked Paprika
- Garlic Powder
- Onion Powder
- Cayenne Powder
- Green Onions
- Recipe
- Grilling
- BBQ
- Smoky flavour
- Cheesy
- Comforting side dish
- Main course
- dinner
- summer dinner
- grilling recipe
- pasta
- pasta recipe
- macaroni dinner
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This recipe for Smoky Jalapeño Popper Bacon Mac & Cheese combines the classic comfort of mac and cheese with the smoky and spicy flavours of jalapeño poppers. With its creamy cheese sauce, crispy bacon, and sautéed jalapeños, this dish offers a delightful combination of textures and tastes. The addition of the BBQ smoking process infuses the dish with an extra layer of rich smokiness. Whether served as a satisfying main course or a flavourful side dish, this mac and cheese is sure to be a hit, providing a comforting and indulgent meal for cheese and spice lovers alike.
Why You'll Love This Smoky Jalapeño Popper Bacon Mac & Cheese
- Flavour Bomb: Indulge in a smoky, cheesy, and spicy flavour explosion with this Smoky Jalapeño Popper Bacon Mac & Cheese recipe. Experience the perfect combination of creamy mac and cheese, crispy bacon, and sautéed jalapeños for a satisfying and flavourful meal.
- BBQ or Grilling: Impress your guests at your next BBQ or gathering with this unique twist on traditional mac and cheese, cooked to perfection on a BBQ smoker or grill.
- Comfort Food: Enjoy the comforting and comforting side dish or make it the star of your meal as a flavourful main course. The addition of smoky flavours takes this dish to a whole new level.
Ingredients Needed
1 lbs Elbow Macaroni Pasta
8 Slices of Bacon, cooked and crumbled
2-3 Jalapeño Peppers, seeded and diced
4 Tablespoons Butter
4 Tablespoons All-Purpose Flour
4 Cups Milk
1/4 Cup Sour Cream
1/3 Cup Herb & Garlic Cream Cheese
4 Cups Shredded Cheese + 1 Cup for Topping (such as cheddar or a mix of cheddar and Monterey Jack)
1 Teaspoon: Smoked Paprika, Garlic Powder, Onion Powder, (each)
1/2 Teaspoon Cayenne Powder*
Salt and Pepper, to taste
Green Onions, to garnish
How To Make Smoky Jalapeño Popper Bacon Mac & Cheese
Cook the macaroni pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, cook the bacon until crispy. Remove from the skillet, crumble it, and set aside. Leave a small amount of bacon grease in the skillet for added flavour.
In the same skillet over medium heat, add the diced jalapeños and sauté them for a few minutes until they start to soften. Remove from the skillet and set aside.
In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 1 minute to create a roux. Gradually pour in the milk while whisking continuously to avoid lumps. Continue to whisk until the mixture thickens and comes to a simmer.
Reduce the heat to low and add the sour cream and cream cheese until melted. Then add the 4 cups of shredded cheese to the saucepan, stirring until the cheese is completely melted and the sauce is smooth and creamy.
Stir in the spices, salt, pepper and cayenne to taste.
Add the cooked macaroni to the cheese sauce, followed by the crumbled bacon and sautéed jalapeños. Stir until everything is well combined.
Preheat your BBQ smoker or grill to low heat (about 225°F/110°C).
Place the mac and cheese mixture into a disposable aluminum pan or a heat-safe dish that can withstand the BBQ heat. Spread the remaining 1 cup of shredded cheese over top of the mac & cheese.
Carefully place the pan or dish onto the preheated BBQ smoker or grill. Close the lid and smoke the mac and cheese for about 20-30 minutes to infuse it with a smoky flavour. Once the mac and cheese is done smoking, remove it from the BBQ smoker or grill and let it cool slightly before serving.
Serve the Smoky Jalapeño Popper Mac and Cheese as a flavourful and comforting side dish or as a main course. Garnish with green onions on top. Enjoy the smoky, cheesy, and spicy goodness! 🙂
Notes + Tips for Smoky Jalapeño Popper Bacon Mac & Cheese
- Spice Level: for a milder version, adjust the spiciness by reducing the amount of jalapeño peppers or omitting the cayenne powder.
- Storing & Leftovers: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave with a little water for a quick and tasty meal.
- Cheese Selection: experiment with different types of shredded cheese, such as pepper jack or smoked Gouda, to add a unique flavour profile to your mac and cheese.
- BBQ/Smoker: If you don’t have a BBQ smoker or grill, you can still enjoy this recipe by baking the mac and cheese in the oven at 350°F (175°C) for about 20-25 minutes until the cheese is melted and bubbly.
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Ingredients:
Equipment Required
- BBQ Smoker or Grill for Smoking
Smoky Jalapeño Popper Bacon Mac u0026 Cheese
- 1 lbs Elbow Macaroni Pasta
- 8 Slices of Bacon, cooked and crumbled
- 2-3 Jalapeño Peppers, seeded and diced
- 4 Tablespoons Butter
- 4 Tablespoons All-Purpose Flour
- 4 Cups Milk
- 1/4 Cup Sour Cream
- 1/3 Cup Herb u0026 Garlic Cream Cheese
- 4 Cups Shredded Cheese + 1 Cup for Topping (such as cheddar or a mix of cheddar and Monterey Jack)
- 1 Teaspoon: Smoked Paprika, Garlic Powder, Onion Powder, (each)
- 1/2 Teaspoon Cayenne Powder*
- Salt and Pepper, to taste
- Green Onions, to garnish
Instructions:
- Cook the macaroni pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, cook the bacon until crispy. Remove from the skillet, crumble it, and set aside. Leave a small amount of bacon grease in the skillet for added flavour.
- In the same skillet over medium heat, add the diced jalapeños and sauté them for a few minutes until they start to soften. Remove from the skillet and set aside.
- In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 1 minute to create a roux. Gradually pour in the milk while whisking continuously to avoid lumps. Continue to whisk until the mixture thickens and comes to a simmer.
- Reduce the heat to low and add the sour cream and cream cheese until melted. Then add the 4 cups of shredded cheese to the saucepan, stirring until the cheese is completely melted and the sauce is smooth and creamy.
- Stir in the spices, salt, pepper and cayenne to taste.
- Add the cooked macaroni to the cheese sauce, followed by the crumbled bacon and sautéed jalapeños. Stir until everything is well combined.
- Preheat your BBQ smoker or grill to low heat (about 225°F/110°C).
- Place the mac and cheese mixture into a disposable aluminum pan or a heat-safe dish that can withstand the BBQ heat. Spread the remaining 1 cup of shredded cheese over top of the mac u0026 cheese.
- Carefully place the pan or dish onto the preheated BBQ smoker or grill. Close the lid and smoke the mac and cheese for about 20-30 minutes to infuse it with a smoky flavour. Once the mac and cheese is done smoking, remove it from the BBQ smoker or grill and let it cool slightly before serving.
- Serve the Smoky Jalapeño Popper Mac and Cheese as a flavourful and comforting side dish or as a main course. Garnish with green onions on top. Enjoy the smoky, cheesy, and spicy goodness! 🙂
Video
Notes
Nutrition
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