This Smoked Mac and Cheese is loaded with flavor. You'll find a delicious version of this comfort food recipe with three creamy kinds of cheese, bacon, and jalapeno! The perfect touch of smoke flavor pairs with the richness of cream cheese, cheddar cheese, and smoked Gouda!
8ozcream cheese(one package - softened at room temperature and cubed)
8ozcheddar cheese(grated, medium or sharp cheddar)
7ozsmoked gouda cheese(grated)
¼cuppickled jalapeno(jar, tamed or hot jalapeno slices - or fresh jalapeno - diced)
4stripsbacon(cooked, and crumbled or sliced)
each, salt & pepper(to taste)
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Instructions
Preheat your smoker to 225℉ (107 ℃) and load your wood tray with a wood of your choice. The best mild woods are cherry, sugar maple, pecan, and apple. I personally like hickory on occasion when smoking anything using a strong cheese like sharp cheddar.
Cook your 1 lb elbow macaroni in a large stock pot, with salted water. Follow the package instructions for cooking time, minus about two minutes for an al dente (firm to the bite) texture. Drain and rinse pasta in cool water, and set aside.
Return your stock pot to the stovetop, add the 2 cups heavy cream and ½ cup butter, then warm them over medium heat. Once the butter has melted, add the softened 8 oz cream cheese and whisk until the cream cheese has broken down and the sauce is smooth. Add the grated cheeses (8 oz cheddar cheese and 7 oz smoked gouda cheese) and stir until melted. Season to taste with each, salt & pepper.
Return the cooked pasta to your stock pot and cheese sauce, stirring gently to coat the pasta thoroughly. Fold in sliced ¼ cup pickled jalapeno and crumbled 4 strips bacon (reserve some for the topping, if desired), then transfer to a 9 x 11-inch disposable aluminum pan that has been oiled or sprayed with non-stick cooking spray.
Place your pan of macaroni and cheese into your preheated smoker and close the lid or door. Cook for 1 ½ hours or until golden browned on the top and bubbling around the edges.
Remove from the smoker when done and serve immediately.