Smoky Pepper Jack Mac and Cheese

AuthorChristie
Rating

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.

Smoky Pepper Jack Mac and Cheese

Yields1 Serving

 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
 salt and pepper to taste
Topping
 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 cst 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.

If using a Big Green Egg, use a plate setter.

If using a gas grill, bake over indirect heat and use a smoker box

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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
 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

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 cst 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.

Smoky Pepper Jack Mac and Cheese
2017-11-03T12:26:13+00:00

About the Author:

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.

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