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Flavorful Smoked Mac and Cheese Recipe with Bacon and Jalapeños Made Easy

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A smoky, creamy mac and cheese infused with wood smoke, crispy bacon, and sautéed jalapeños for a perfect balance of heat and comfort. This recipe is ideal for cozy weekend gatherings and easy to prepare with simple ingredients.

Ingredients

Scale
  • 12 ounces elbow macaroni pasta
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 3 cups sharp cheddar cheese, shredded
  • 1 cup smoked gouda cheese, shredded
  • 8 slices thick-cut bacon, cooked crispy and chopped
  • 2 medium jalapeños, finely diced and sautéed (seeds removed for less heat)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • Optional breadcrumb topping: 1/2 cup panko breadcrumbs mixed with 1 tablespoon melted butter

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of elbow macaroni and cook until just al dente, about 7 minutes. Drain and set aside.
  2. In a skillet over medium heat, cook 8 slices of thick-cut bacon until crisp, about 8 minutes. Remove and drain on paper towels, then chop into bite-sized pieces. Reserve a tablespoon of bacon fat in the skillet.
  3. Add the finely diced jalapeños to the bacon fat and cook for 2-3 minutes until softened but still bright green. Remove from heat and set aside.
  4. In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in 1/4 cup all-purpose flour and cook, whisking constantly, for about 2 minutes until it bubbles and smells slightly nutty but not browned.
  5. Gradually whisk in 3 cups of warmed whole milk, stirring constantly to avoid lumps. Bring to a gentle simmer and cook until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
  6. Remove the sauce from heat and stir in 3 cups shredded sharp cheddar and 1 cup shredded smoked gouda until melted and smooth. Add 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, and salt and pepper to taste. Stir in the sautéed jalapeños and chopped bacon, reserving a few pieces for topping if desired.
  7. Fold the cooked macaroni into the cheese sauce until evenly coated.
  8. Transfer the mac and cheese into a lightly buttered oven-safe baking dish. If using, sprinkle the breadcrumb topping evenly over the surface.
  9. Preheat your smoker or grill to 225°F (107°C). Place the baking dish inside and smoke for 45 minutes to 1 hour, until the top is golden and crispy and the cheese is bubbly and infused with smoke. Check halfway through to ensure even cooking.
  10. Remove from the smoker, let rest for 5 minutes, then garnish with reserved bacon pieces or fresh herbs if desired. Serve warm.

Notes

Warm the milk before adding to the roux to prevent lumps. Maintain smoker temperature around 225°F for best results. Sauté jalapeños to mellow heat. Do not overcook pasta before smoking to avoid mushiness. Breadcrumb topping adds a crispy crust if desired.

Nutrition

Keywords: smoked mac and cheese, bacon mac and cheese, jalapeño mac and cheese, smoky mac and cheese, comfort food, smoked cheese recipe

Find it online: https://emmaoven.com/flavorful-smoked-mac-and-cheese-recipe-with-bacon-and-jalape-n-os-made-easy/