Jalapeno mac and cheese

Sample Image


  • 16 oz macaroni or 16 oz or gluten free macaroni
  • 16 oz bacon 
  • 1 jalapeño
  • 1 cup shredded sharp cheddar cheese or use a dairy free cheese alternative
  • 1 cup shredded mild cheddar cheese or use a dairy free cheese alternative
  • ¼ cup shredded parmesan cheese or use a dairy free cheese alternative
  • 4 Tbsp butter or use Ghee
  • 4 Tbsp all-purpose flour or use a gluten free flour
  • 1 cup milk or use almond or oat organic milk
  • 1 cup heavy whipping cream or use cashew cream
  • Salt and pepper to taste
  • Recommended wood chips: Apple


  1. Preheat smoker to 347°F (propane) or 275°F (electric).
  2. Boil macaroni in a large pot. Drain water and set 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 the 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 the sauce is completely melted.
  7. Remove from heat and add in bacon, jalapeños, and macaroni. Stir until thoroughly mixed.
  8. Put the mac and cheese in an aluminum tray. Smoke for 45 minutes at 347°F (propane) and 1 hr at 275°F (electric).
  9. Serve and enjoy!

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