Smoked Jalapeño Popper Mac and Cheese

5 from 3 votes

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.

Prep Time10

Cook Time40

Total Time50

Course: Main Course, Side Dish

Cuisine: American

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

Servings:

Calories: 836.07kcal

Author: Julie Evink

Equipment

Ingredients

12 ounces bacon chopped
6 jalapeños seeded, membranes removed, divided (4 diced, 2 sliced thinly)
8 ounces cream cheese
16 ounces uncooked elbow macaroni noodles
2 cups water
1 cup whole milk
1 cup heavy cream
2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
2 cup sharp cheddar cheese shredded
2 cup mozzarella cheese shredded
½ cup breadcrumbs

Instructions

Preheat smoker to 225 degrees Fahrenheit according to manufacturer's directions
Place a cast iron skillet on your stovetop over medium high heat. Brown the bacon and drain grease off. Add 4 diced jalapeños and cook 2-3 minutes more, until softened.
Stir the cream cheese into skillet and mix until combined.
Add noodles, water, milk and heavy cream to skillet. Cook, stirring regularly, until the noodles are just starting to be tender, a little before they are al dente, about 7 minutes.
Turn off the heat and carefully stir in the garlic powder, onion powder, salt, and ground black pepper. Next, add the shredded cheeses and mix until completely melted. Sprinkle bread crumbs on top of macaroni and cheese then top with 2 remaining thinly sliced jalapeños.
Place the cast iron skillet with mac and cheese in the smoker for 30 minutes. Serve immediately.

Notes

Fridge: Store leftover jalapeño popper mac and cheese in an airtight container for up to 4 days.

Freezer: You can freeze leftovers, but the sauce might separate when you thaw and reheat it.

To reheat leftover mac and cheese, heat in intervals in the microwave or on the stovetop. Keep covered to retain moisture and stir in a bit of milk if the mac and cheese appears a bit dry after being refrigerated.

Nutrition