Jalapeno Popper Mac and Cheese

Ingredients

• 1 lb bacon (crumbled)
• 2 jalapeños (diced)
• 1 block cream cheese (8 oz)
• 2 tbsp BBQ Rub
• 8 oz elbow noodles
• 8 oz Velveeta cheese
• 1 cup shredded Gouda cheese
• 1 cup shredded Cheddar cheese
• 3 cup whole milk (divided)
• 0.5 cup unsalted butter (1 stick)
• 4 tbsp flour
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp salt
• 1 tbsp hot sauce
• 1 jalapeño (thinly sliced into circles)
• 1 cup cool ranch Doritos (crushed)
• 0.5 lb bacon (crumbled, for topping)
• 1 tbsp BBQ Rub (for topping)

Steps

1. 1

   Slice the bacon into small pieces, then fry in a skillet until crispy and remove.

2. 2

   Fry the diced jalapenos in 2 tbsp of the bacon grease for 5-7 minutes until soft.

3. 3

   Boil the macaroni noodles for 6 minutes until al dente then strain and run under cold water.

4. 4

   Make the Roux: melt one stick of butter and slowly whisk in 4 tbsp of flour and let it cook for 1 minute.

5. 5

   Add in 1.5 cups whole milk, hot sauce, seasonings, cream cheese and Velveeta cheese. Cook down over medium low heat until creamy then remove from heat.

6. 6

   In a foil pan, add noodles, diced jalapenos, half of the crumbled bacon, Gouda cheese, cheddar cheese, 1 cup whole milk and mix with the noodles.

7. 7

   Add the melted creamy cheese to the noodles and mix thoroughly.

8. 8

   Add the sliced jalapenos, crumbled bacon and crushed doritos on top.

9. 9

   Place on the smoker at 325°F indirect of the heat for 30-45 minutes.

10. 10

    Increase heat to 400°F until it begins to bubble, serve hot and enjoy!

Notes

The addition of cream cheese, sharp cheddar, Gouda, and Velveeta creates a velvety cheese mixture that clings perfectly to the noodles. Cool ranch Doritos provide a unique, crunchy topping.

Nutrition per serving

• main
• side dish
• mac and cheese
• smoked
• bbq
• comfort food
• spicy