Jalapeño Bacon Smoked Mac & Cheese Recipe



1 16oz box macaroni noodles
1 lb bacon
1 jalapeño
1 cup shredded sharp cheddar cheese
1 cup shredded mild cheddar cheese
¼ cup shredded parmesan cheese
4 Tbsp butter
4 Tbsp all purpose flour
1 cup milk
1 cup heavy whipping cream
Salt and pepper to taste
Recommended wood chips: Apple


  1. Preheat smoker to 350°F (propane) or 275°F (electric).
  2. Boil noodles in a large pot. Drain water and set noodles aside.
  3. Dice and brown the bacon. Set aside.
  4. In the same large pot, on medium heat, melt butter then stir in flour. Add salt and pepper to taste.
  5. Keep whisking/stirring to keep roux from clumping. Whisk in milk, when combined with the roux – whisk in heavy whipping cream.
  6. Keep whisking and add cheeses one at a time, adding the next as the previous one starts to melt. Continue to whisk until sauce is completely melted.
  7. Remove from heat and add in bacon, jalapeños, and noodles. Stir until thoroughly mixed.
  8. Put the mac and cheese in a 9x13 aluminium tray. Smoke for 45 minutes at 350°F (propane) and 1 hr at 275°F (electric).
  9. Serve and enjoy!

Get recipes & tips delivered to your inbox