Smoked Jalapeño Popper Mac and Cheese

Smoked Jalapeño Popper Mac and Cheese is a creamy homemade mac and cheese loaded with flavor from bacon and jalapeños and topped with breadcrumbs. It is smoked on your electric smoker for a delicious flavor. If you love Jalapeño Poppers you are going to flip over this mac and cheese.

Easy Smoked Jalapeño Mac and Cheese!

Creamy mac and cheese loaded with your favorite flavors of Jalapeño Poppers? Sign me up!! I can’t pass up the flavor from bacon and jalapeños in the delicious Smoked Jalapeño Popper Mac and Cheese.

It has a bit of a kick to it and the flavors are amazing.

Making quick and easy dishes on the smoker is on our favorite things as the temperatures cool off and we don’t want to babysit food on the grill. When having friends and family over we are known for our Smoked Pork Loin because it’s so EASY for entertaining.

I often times pair it with this easy Smoked Potato Casserole but I think next time I’m going to surprise them with this delicious mac and cheese!

What do I need to make Jalapeño Popper Mac and Cheese?

If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

• Bacon
• Jalapeños
• Cream Cheese
• Elbow Macaroni
• Water
• Whole Milk
• Heavy Cream
• Garlic Powder
• Onion Powder
• Salt
• Ground Black Pepper
• Sharp Cheddar Cheese
• Mozzarella Cheese
• Breadcrumbs

How do I make Jalapeño Popper Mac and Cheese?

Step by Step Photos Above!

• Prepare Bacon and Jalapeños – In a cast iron skillet over medium-high heat pan fry bacon, remove grease from pan. Add the jalapeños to the bacon in the skillet and cook 2-3 minutes.
• Make Mac and Cheese – Add the cream cheese to the skillet and mix until combined. Add the elbow macaroni, water, milk and cream to skillet and stir to combine. Simmer, stirring frequently until the noodles are just before al dente, about 7 minutes. Turn off heat and add in the garlic powder, onion powder, salt and pepper. Stir to combine. Next, add the cheese and stir until it is melted. Top with breadcrumbs and sliced jalapeños.
• Smoke Mac and Cheese – Place cast iron skillet on smoker at 300 degrees and smoke for a half hour.

Tips for Making Jalapeño Popper Mac and Cheese

• Don’t buy the pre-shredded cheese. When you are making homemade mac and cheese use block cheese and shred it yourself using a block grater. It melts so much better and makes it extra creamy and gooey!
• Make sure you cook your pasta until it’s slightly less then al dente which is about 7 minutes for macaroni. This is because you will finish this mac and cheese in the smoker and it will continue to cook. You don’t want mushy noodles!
• Mix up your pasta for fun twists. Any tubular, short pasta will work in this recipe.

Can I make Jalapeño Popper Mac and Cheese in the oven?

Yes! Simply put it in the oven that has been preheated to 300 degrees F instead of the smoker.

How do I make Jalapeño Popper Mac and Cheese spicier?

I removed the seeds and membranes from my jalapeños. To make this mac and cheese spicer simply do not remove the membrane or seeds when you dice your jalapeños.

If you are looking to make it even spicier you could add more jalapeños or use a pepper jack cheese.

More easy Smoker recipes to try!

Here are a few more of our favorite recipes that are prepared on your smoker. They are all easy and anyone can make them!

• Smoked Cheese Potato Casserole – Delicious potato casserole is made with hash browns and topped with a buttery Corn Flake topping then smoked for the ultimate flavor on your Traeger pellet grill.
• Smoked Meatloaf – This easy dinner recipe is full of smoked flavor and cheese!
• Easy Smoked Pork Loin – It has a delicious homemade rub and then is smoked on your Traeger until it is juicy and perfect.
• Smoked Potatoes – Seasoned with salt and pepper and drizzled with olive oil then get wrapped in foil and cooked on a smoker.
• Easy Smoked Chicken Breasts – Turn out perfectly tender and moist every time.

If you love this Smoked Jalapeño Popper Mac and Cheese as much as we do, please comment with a five-star rating! When you’re making a yummy recipe, be sure to tag me at @gimmesomegrilling or #gimmesomegrilling, enjoy!

Smoked Jalapeño Popper Mac and Cheese

Smoked Jalapeno Popper Mac and Cheese is prepared on an electric smoker. It is a creamy homemade mac and cheese loaded with flavor from bacon and jalapenos and topped with breadcrumbs.

Print Pin Rate

Course: Main Course, Side Dish

Cuisine: American

Keyword: Jalapeno Popper Mac and Cheese, Smoked Jalapeno Popper Mac and Cheese

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 8

Calories: 836.07kcal

Author: Julie Evink

Ingredients

Jalapeno Mac and Cheese

• 12 oz bacon chopped
• 2 jalapenos sedded, membranes removed, and diced
• 8 oz cream cheese
• 16 oz uncooked elbow macaroni noodles
• 2 c. water
• 1 c. whole milk
• 1 c. heavy cream
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 c. sharp cheddar cheese shredded
• 2 c. mozzarella cheese shredded

Topping

• 1/2 c. breadcrumbs
• 2 jalapenos sliced thinly

Instructions

• Preheat your smoker to 225 degrees F according to manufacturer's directions
• Place a cast iron skillet over medium high heat. Brown the bacon and drain grease off. Add diced jalapenos to the bacon and cook 2-3 minutes, until softened.
• Stir in the cream cheese into skillet and mix until combined.
• Pour noodles, water, milk and cream into skillet. Cook, stirring regularly, until the noodles are just starting to be tender, a little before they are al dente, about 7-8 minutes. Do NOT cook the noodles fully through as we will bake them next.
• Turn off the heat and carefully stir in the garlic powder, onion powder, salt, and pepper. Next, add the shredded cheeses and mix until combined and completely melted. Sprinkle bread crumbs on top of macaroni and cheese then top with thinly sliced jalapenos.
• Place the mac and cheese in the smoker and smoke for 30 minutes. Serve immediately.

Notes

Tips for Making Jalapeno Popper Mac and Cheese

• Don't buy the pre-shredded cheese. When you are making homemade mac and cheese use block cheese and shred it yourself using a block grater. It melts so much better and makes it extra creamy and gooey!
• Make sure you cook your pasta until it's slightly less then al dente which is about 7 minutes for macaroni. This is because you will finish this mac and cheese in the smoker and it will continue to cook. You don't want mushy noodles!
• Mix up your pasta for fun twists. Any tubular, short pasta will work in this recipe.
• If you don't have a smoker or don't want to smoke it simply put it in the oven that has been preheated to 300 degrees F instead of the smoker.
• If you want a spicier mac and cheese simply do not remove the membrane or seeds when you dice your jalapenos. If you are looking to make it even spicier you could add more jalapenos or use a pepper jack cheese.
• Use a cast iron skillet when you make this. It goes from the stove top to the smoker with an hassle.
• Smoke at a low heat so you noodles don't dry out.
• Start by smoking it 30 minutes, if you want more of a smoked taste smoke it up to 2 hours.  Your noodles will dry out more the longer it smokes because the liquid is soaked up as it bakes in the smoker.
• Make sure to grab a block of cheese and shred it yourself. Don't be the pre-shredded cheese. It does not melt as well and you want the creamiest mac and cheese!
• When picking wood chips choose a mild wood flavor like cherry, apple, maple or pecan.
• Add a little hot sauce to kick it up a notch.
• Switch up the cheese for your favorites. Want a little more spice? Use some pepper jack cheese!
• Sprinkle a little sweet and smokey rub in for a delicious flavor twist.
• Add in your favorite flavors. We love to add in some jalapenos, bacon, brisket, lobster, pulled pork, chicken and more!
• Store leftovers in an airtight container the fridge for 3-4 days.

Nutrition

Calories: 836.07kcal | Carbohydrates: 53.44g | Protein: 30.38g | Fat: 55.45g | Saturated Fat: 28.43g | Cholesterol: 154.84mg | Sodium: 1095.41mg | Potassium: 400.83mg | Fiber: 2.45g | Sugar: 5.17g | Vitamin A: 1431.01IU | Vitamin C: 8.48mg | Calcium: 454.93mg | Iron: 1.7mg