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