Imported from the web
Jalapeño Popper Mac & Cheese
A smoky, creamy comfort classic loaded with six varieties of cheese, crispy bacon, and fresh jalapeños, smoked to perfection.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 8 oz cream cheese (1 block, cubed)
- 8 oz Monterey Jack cheese (1 block, cubed)
- 8 oz white cheddar (shredded; divided (3/4 for sauce, 1/4 for topping))
- 8 oz mozzarella (shredded; divided (3/4 for sauce, 1/4 for topping))
- 8 oz Gouda (shredded; divided (3/4 for sauce, 1/4 for topping))
- 8 oz pepper jack (shredded; divided (3/4 for sauce, 1/4 for topping))
- 0.25 cup sour cream
- 2 tbsp mayonnaise (heaping; Blue Plate brand recommended)
- Worcestershire sauce (a splash; Bear & Burton’s W Sauce recommended)
- 1 tbsp SPG Rub (BBQ with Big Jake’s SPG Rub)
- 1 tbsp minced garlic
- 3 jalapeños (large, diced; seeds optional for spice level)
- 5 bacon (strips, cooked and crumbled)
- 1 tbsp Garlic Butter Rub (Heath Riles BBQ Garlic Butter Rub)
- 1 cup heavy whipping cream (estimated quantity; added halfway through sauce process)
- 1 lb elbow macaroni (cooked just under al dente)
Steps
- 1
Preheat your smoker to 250°F (121°C).
- 2
In a large foil pan or smoker-safe dish, add the cubed cream cheese and cubed Monterey Jack cheese.
- 3
Add 6 oz (3/4 of the bag) each of the shredded white cheddar, mozzarella, Gouda, and pepper jack cheeses to the pan. Reserve the remaining 2 oz of each for the topping.
- 4
Add the sour cream, mayonnaise, splash of W sauce, SPG rub, minced garlic, diced jalapeños, and crumbled bacon to the cheese mixture.
- 5
Place the pan on the smoker at 250°F for 30 minutes to allow the cheeses to melt.
- 6
Remove the pan from the smoker and stir the melted cheese mixture until well combined.
- 7
Pour in the heavy whipping cream and stir to create a smooth, creamy sauce base.
- 8
Add the cooked elbow macaroni to the sauce and fold until the noodles are thoroughly coated.
- 9
Top the mac and cheese with the reserved shredded cheeses (white cheddar, mozzarella, Gouda, and pepper jack).
- 10
Dust the top with the Garlic Butter Rub for extra flavor and color.
- 11
Return the pan to the smoker and continue cooking until the cheese on top is melted, bubbly, and slightly golden.
Notes
For the best texture, ensure the macaroni is cooked just under al dente before adding it to the cheese sauce, as it will continue to soften on the smoker. Adjust the heat by including or removing the jalapeño seeds.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →