Jalapeño Bacon Smoked Mac & Cheese Recipe
450 g macaroni 450 g bacon
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
- Preheat smoker to 175°C (propane) or 135°C (electric).
- Boil macaroni in a large pot. Drain water and set aside.
- Dice and brown the bacon. Set aside.
- In the same large pot, on medium heat, melt butter then stir in flour. Add salt and pepper to taste.
- Keep whisking/stirring to keep roux from clumping. Whisk in milk, when combined with the roux – whisk in heavy whipping cream.
- 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.
- Remove from heat and add in bacon, jalapeños, and macaroni. Stir until thoroughly mixed.
- Put the mac and cheese in an aluminum tray. Smoke for 45 minutes at 175°C (propane) and 1 hr at 135°C (electric).
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