Last updated September 20, 2015

Smoky Pepper Jack Mac and Cheese

Smoky Pepper Jack Mac and Cheese

Author: Christie Vanover
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.


  • 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


  • 2 tablespoons butter, melted
  • ¾ cup panko breadcrumbs
  • 1 tsp. Creole seasoning
  • 1 cup sharp cheddar cheese, shredded


  1. Cook the macaroni noodles to the point where they start to soften but still have a little bite to them. Drain and set aside.
  2. Heat the smoker to 250-300 degrees. Add hickory chips.
  3. Place a cast iron skillet on the smoker. Melt the butter in the skillet. Add the jalapenos and saute for about 2 minutes.
  4. Add 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.
  5. Close the smoker lid and smoke for 30 minutes.
  6. To make the topping, mix the melted butter, breadcrumbs and Creole seasoning.
  7. Open the smoker. Sprinkle cheese on top followed by breadcrumbs. Close the lid and smoke for another 15 minutes. Serve warm.