Smoked Bacon and Jalapeno Mac and Cheese

This smoked bacon and jalapeno mac and cheese might truly make you rethink all the other macs that have come before. Not to take anything away from all our best mac and cheese recipes, but between the savory bacon, roasted jalapenos and creamy cheese sauce, this recipe is comforting, exciting and totally unexpected. And that’s before you finish cooking it right on the grill, infusing the sauce and pasta with a smoky flavor that tastes like the best part of a cookout.

In this mac and cheese, we veer toward a more grown-up palate by adding garlic and onions, stirring up a tangy homemade cheese sauce and dialing up the heat with as many fiery roasted jalapenos as you can handle. You could serve this as a main dish, but its strong flavor also makes it perfect for smaller side-dish portions. It’s a barbecue recipe your guests will devour at your next backyard gathering.

Ingredients for Smoked Bacon and Jalapeno Mac and Cheese

• Elbow macaroni: Elbows are a go-to shape for mac and cheese because they’re easy to spear with a fork or scoop up with a spoon, plus the hollow curves hold lots of creamy sauce. You can use other pasta shapes, but stick with short ones, like penne or small shells.
• Jalapeno peppers: Fresh jalapeno peppers can vary in heat, from fiery to mild, so consider taking a little taste as you cut to decide if you’d like to add more or less. If you’re generally averse to heat, remove and discard the seeds and inner ribs before cooking; that’s where most of the spice is.
• Bacon strips: Start with one of the best bacon brands for the best texture and a complex savory-smoky taste.
• Onion and garlic: Adding sauteed onions and garlic gives the macaroni and cheese a bit of freshness amongst the deeper, more complex flavors.
• Butter: Use the best butter for a creamy, rich flavor in the sauce.
• Cream cheese: Tangy cream cheese creates an ultra-thick, smooth base for the cheese sauce. Use a block of cream cheese, which will melt more easily than cream cheese in a tub.
• Shredded cheddar cheese: Use any kind of cheddar you like: mild, sharp or even white cheddar if you won’t miss the orange hue.
• Heavy whipping cream: Adding heavy cream thins the sauce just enough to ensure it coats every bit of the noodles.
• Spices: Ground mustard is a little sharp, so it cuts the richness of the cheeses and cream, while salt and pepper enhance and balance the other sauce ingredients.

Directions

Step 1: Cook the pasta

Preheat a grill or smoker to 300°F. Cook the pasta according to package directions for al dente. Drain and transfer to a large bowl.

Editor’s Tip: Al dente is Italian for “to the tooth,” which means the noodles should still have a bit of bite. They will continue to cook and soften in the sauce.

Step 2: Char the jalapenos

Meanwhile, place the jalapenos on a broiler pan. Broil 4 inches from the heat until the skins blister, about three minutes. With tongs, rotate the peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Remove to a cutting board. Remove the stems and, if desired, the seeds. Roughly chop the peppers and set aside.

Editor’s Tip: Removing the seeds will reduce the final dish’s spiciness.

Step 3: Cook the bacon and aromatics

In a large skillet, cook the bacon over medium heat until crisp. Remove to paper towels to drain, then add the onions to the drippings. Cook, stirring, over medium-high heat until very soft. Add the garlic and cook one minute longer.

Step 4: Make the sauce and combine everything

Meanwhile, in a large saucepan, melt the butter over medium heat. Add the cream cheese, cheddar, heavy cream, mustard, salt and pepper to taste. Stir until the sauce is smooth, then add the elbow noodles, chopped jalapenos, bacon and the onion mixture. Stir to combine.

Step 5: Grill or smoke the mac and cheese

Transfer the mac and cheese to a greased 10-inch cast-iron skillet or baking dish. Place on the grill or smoker rack. Grill or smoke, uncovered, for 20 minutes. Then cover the pan and rotate it. Continue cooking until a thermometer reads at least 160°, 10 to 15 minutes longer, taking care not to overcook.

Step 6: Rest and serve

Let the mac and cheese stand for 10 minutes before serving.

Editor’s Tip: Don’t rush to serve. Giving the mac and cheese time to cool will allow the starches to solidify and the sauce to thicken, creating a more cohesive, tasty dish.

Smoked Bacon and Jalapeno Mac and Cheese Variations

• Add veggies: After cooking the onion, stir some extra veggies into the skillet. Chopped bell peppers, tomatoes (fresh or sun-dried), frozen peas, steamed broccoli or cauliflower, and grated diced carrots are all winning ideas.
• Go gluten-free: Using gluten-free elbow noodles will make this an equally tasty gluten-free recipe.
• Spice it up: Lean into Tex-Mex flavors by adding taco seasoning, cumin or Mexican oregano to the sauce. Or, sprinkle in smoked paprika to dial up the smoke.
• Swap meats: Replace the bacon with cubed ham, Canadian bacon or chorizo.

How to Store Smoked Bacon and Jalapeno Mac and Cheese

Store smoky bacon mac and cheese in an airtight container in the refrigerator for up to four days. It’s best not to leave it in the baking dish or skillet, which likely has a dirty or greasy bottom from going on the grill.

How should you reheat smoked mac and cheese?

I prefer to reheat mac and cheese on the stovetop or in the oven because the microwave’s intensity usually turns the noodles to mush. Rather than reheat all the leftovers at once, transfer only the servings you intend to eat to a pot or greased baking dish. Add a spoonful of milk or cream, and heat on medium-low until hot and creamy. In the oven, cover and bake at 350° until hot, about 15 minutes.

Smoked Bacon and Jalapeno Mac and Cheese Tips

Do you have to cook smoked bacon and jalapeno mac and cheese on the grill?

If you don’t have a grill (or don’t want to go outside), you can also bake bacon and jalapeno mac and cheese. It won’t have a smoky “cookout” taste, but there’s still plenty of flavor from the savory bacon, hot peppers and cheese sauce. Prepare the recipe as directed, but bake at 350° for 25 to 35 minutes or until hot and bubbly.

What can you serve with smoked bacon and jalapeno mac and cheese?

Anything you can grill will be delicious with this spicy macaroni and cheese. Burgers? Check. Brats? You know it! Barbecued anything, from saucy chicken to spiced ribs, will pair perfectly. If the mac and cheese is the main course, add a few grilled side dishes, like corn on the cob or grilled sweet potatoes. If you’re avoiding meat, skip the bacon and add a few vegetarian grilling recipes to the spread. Even a simple fresh green salad is enough with this bold main.