Jalapeño Popper Mac & Cheese
Heath Riles BBQ cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added nutrition.
Watch the original videoImported by Anonymous on SeeMeCook
A smoky, creamy comfort classic loaded with six varieties of cheese, crispy bacon, and fresh jalapeños, smoked to perfection.
- Time
- 65 minutes
- Equipment
- Stovetop, oven, and grill
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and fish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Preheat your smoker to 250°F (120 °C) (121°C (250 °F)).
In a large foil pan or smoker-safe dish, add the cubed cream cheese and cubed Monterey Jack cheese.
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.
Add the sour cream, mayonnaise, splash of W sauce, SPG rub, minced garlic, diced jalapeños, and crumbled bacon to the cheese mixture.
Place the pan on the smoker at 250°F (120 °C) for 30 minutes to allow the cheeses to melt.
Remove the pan from the smoker and stir the melted cheese mixture until well combined.
Pour in the heavy whipping cream and stir to create a smooth, creamy sauce base.
Add the cooked elbow macaroni to the sauce and fold until the noodles are thoroughly coated.
Top the mac and cheese with the reserved shredded cheeses (white cheddar, mozzarella, Gouda, and pepper jack).
Dust the top with the Garlic Butter Rub for extra flavor and color.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 981
- Protein
- 46 g
- Carbs
- 47 g
- Fat
- 68 g
- Fiber
- 2 g
Where the calories come from
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