EmailTweet 0 Full-screen Smoky Pepper Jack Mac and Cheese Sides, Thanksgiving American, Southern Big Green Egg, Cast Iron, Charcoal Grill, Gas Grill, Indirect Heat, Smoked September 20, 2015 Smoking macaroni and cheese makes this traditional comfort food even better. This recipe for Smoky Pepper Jack Mac and Cheese has a little heat and is super creamy. Ingredients 12 ozs. macaroni noodles 3 tablespoons butter 1 jalapeno, diced ½ cup cream cheese, cubed 2 cups milk 1 cup pepper jack cheese, shredded 1 cup sharp cheddar cheese, shredded 1 cup gouda cheese, shredded 1 tablespoon Saucy Mama Creamy Garlic Mustard salt and pepper to taste Topping 2 tablespoons butter, melted ¾ cup panko breadcrumbs 1 tsp. Creole seasoning 1 cup sharp cheddar cheese, shredded Directions 1Cook the macaroni noodles to the point where they start to soften but still have a little bite to them. Drain and set aside. 2Heat the smoker to 250-300 degrees. Add hickory chips. 3Place a cst iron skillet on the smoker. Melt the butter in the skillet. Add the jalapenos and saute for about 2 minutes. 4Add in the cream cheese, milk, shredded cheeses and mustard. Whisk until mostly melted. Add salt and pepper to taste. Dump in the cooked noodles and stir to combine. 5Close the smoker lid and smoke for 30 minutes. 6To make the topping, mix the melted butter, breadcrumbs and Creole seasoning. 7Open the smoker. Sprinkle cheese on top followed by breadcrumbs. Close the lid and smoke for another 15 minutes. Serve warm.If using a Big Green Egg, use a plate setter. If using a gas grill, bake over indirect heat and use a smoker box Save close full screen 00:00 0 Reviews Leave a Reply Cancel reply Christie 2016-10-17T08:48:41+00:00 Share Your Love of Grilling FacebookTwitterLinkedinRedditTumblrGoogle+PinterestVkEmail About the Author: Christie I love to cook outdoors. Give me a smoker, a grill or even a campfire, and I'll serve you up a meal you won't forget.