Smoked Bacon and Jalapeno Mac and Cheese

Total Time Prep: 25 min. Cook: 30 min.
Yield 6 servings
Test Kitchen Approved
Smoked bacon and jalapeno mac and cheese isn't like anything from a box. The tangy, cheesy sauce is studded with fiery peppers and bacon, then the whole thing is grilled until hot and smoky.

Ingredients

  • 1 cup uncooked elbow macaroni
  • 2 jalapeno peppers
  • 1/2 pound bacon strips, chopped
  • 1/2 medium onion, chopped
  • 1 tablespoon minced garlic
  • 4 tablespoons butter
  • 8 ounces cream cheese, softened
  • 2-1/2 cups shredded cheddar cheese
  • 1/2 cup heavy whipping cream
  • 1 teaspoon ground mustard
  • Salt and pepper to taste

Directions

  1. Preheat grill or smoker to 300°. Cook pasta according to package directions for al dente. Drain and transfer to a large bowl.
  2. Meanwhile, place jalapenos on a broiler pan. Broil 4 in. from heat until skins blister, about 3 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Remove to a cutting board. Remove stems, and if desired, seeds. Roughly chop; set aside.
  3. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Add onions to drippings; cook and stir over medium-high heat or until very soft. Add garlic, cook one minute longer.
  4. Meanwhile, in a large saucepan, melt butter over medium heat. Add cream cheese, cheddar, heavy cream, mustard, salt and pepper to taste. Stir until smooth. Add elbow noodles, bacon and onion mixture; stir to combine.
  5. Transfer to a greased 10-in. cast-iron skillet or baking dish. Place on grill or smoker rack. Grill or smoke, uncovered for 20 minutes. Cover and rotate pan; continue cooking until a thermometer reads at least 160°, 10-15 minutes longer. Do not overcook. Let stand 10 minutes before serving.

Nutrition Facts

1 serving: 686 calories, 58g fat (31g saturated fat), 153mg cholesterol, 777mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 22g protein.

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