There is something irresistible about a creamy macaroni and cheese that makes me reach for seconds (and sometimes thirds). I won’t pretend I didn’t eat over half this dish—some of it was leftover, so I’ll plead culinary necessity. This smoked jalapeño popper mac and cheese truly captures the flavor of a jalapeño popper: smoky, spicy, and loaded with bacon, mozzarella, white cheddar, pepper jack, and cream cheese. I added a smoke step on the Traeger to intensify the flavor, but you can adapt to other smokers or grills. Put on your stretchy pants, grab a cold beer, and get ready for a decadent, smoky twist on classic mac and cheese.
How to smoke mac and cheese
Mac and cheese is an ideal candidate for smoking because its creamy texture soaks up smoke flavor beautifully. To boost smokiness, sprinkle a layer of breadcrumbs on top before smoking; their porous texture captures smoke and adds a crisp, flavorful crust that blends into the dish as you serve.
Use a shallow baking dish or skillet so more surface area is exposed to smoke. If you want fewer dishes, make the roux and cheese sauce in a large, shallow skillet (a 15″ cast iron works well) and smoke it directly in that pan.
- Set your smoker to 225°F with your preferred wood or pellets.
- Place the mac and cheese in a shallow dish or skillet.
- Smoke for 1–2 hours, depending on how strong you want the smoke flavor.
On a kamado or charcoal grill, maintain a low temperature to avoid drying or burning the mac and cheese. Keep it around 225°F for the creamiest result.
Let’s talk cheese!
How to make a creamy mac and cheese
Choosing the right dairy and cheeses is essential for a silky, gooey mac and cheese. Use higher-fat liquids and cheeses that melt smoothly. Here are a few tips:
- Use heavy cream or half-and-half for a rich sauce.
- Include softer, creamier cheeses like cream cheese, brie, or American for extra silkiness.
- For a tangy twist, swap some milk for sour cream.
Flavorful cheese crust
Hard, aged cheeses don’t melt as smoothly, but they’re perfect for a flavorful topping that forms a savory crust. Grate one of these over the mac and cheese before finishing for extra depth:
- Parmigiano-Reggiano or parmesan
- Mimolette
- Aged gouda
Pairings that work well
Smoked mac and cheese pairs beautifully with smoked or grilled mains. Pulled pork, smoked turkey, and grilled sausages are all excellent choices. The smoky, cheesy side complements rich meats and makes for a hearty meal—try topping the mac and cheese with pulled pork for a truly indulgent plate.
Now it’s your turn!
Try this smoked jalapeño popper mac and cheese and share your results. Did it come out extra smoky, cheesy, and bacony? Leave a comment and tell me how you served it.
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Smoked Jalapeño Popper Mac and Cheese
10
10 minutes
1 hour
1 hour 10 minutes
This might be the cheesiest and gooiest macaroni and cheese I have ever had! It is loaded with over 2 pounds of cheese and the jalapeños and bacon make it taste just like a jalapeño popper. Add it to the smoker for an hour or two and you get some incredible smokiness soaked up into the mac and cheese. ENJOY!
Ingredients
- One 16oz box macaroni pasta
- 1/2 cup butter
- 4 fresh jalapeños, seeds and ribs removed, diced
- 3 cloves garlic, minced
- 5 tablespoons all-purpose flour
- 2 cups half-and-half
- 1 cup whole milk
- 4 oz cream cheese, softened and cubed
- 3 cups shredded mozzarella
- 3 cups shredded white cheddar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground cumin
- 16 slices cooked and crumbled bacon
- 1 cup pepper jack cheese for the top
Instructions
- Preheat your smoker to 225°F with your preferred hardwood.
- Boil water and cook the macaroni to al dente, about 6–7 minutes.
- In a large skillet over medium heat, melt the butter.
- Add the diced jalapeños and simmer for 2 minutes.
- Add garlic and cook for about 1 minute.
- Stir in the flour and spices, whisking to form a paste.
- Slowly whisk in the whole milk, taking care to avoid curdling.
- Add the half-and-half and continue to whisk until smooth.
- Stir in the cream cheese until fully melted, then add mozzarella and white cheddar and mix until creamy.
- Fold in the crumbled bacon.
- Transfer the macaroni and cheese to a shallow baking dish or skillet and smoke at 225°F for about 1 hour. Smoke up to 2 hours for a stronger smoke flavor.
Notes
- Keep the smoker temperature around 225°F to prevent drying out the dish.
- For deeper smoke flavor, extend smoking time to 2 hours, checking moisture and texture as it smokes.
Nutrition Information:
Yield: 10
Serving Size: 1
Amount Per Serving:
Calories: 576
Total Fat: 42g
Saturated Fat: 25g
Trans Fat: 1g
Unsaturated Fat: 14g
Cholesterol: 124mg
Sodium: 894mg
Carbohydrates: 25g
Fiber: 1g
Sugar: 5g
Protein: 25g
Nutrition information is a guideline only and is automatically calculated by third-party software; absolute accuracy is not guaranteed.
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