Recipe:Smoked Jalapeño Mac & Cheese

  • - 6 oz macaroni cooked and drained
  • - 1/2 C. diced bacon
  • - 1 onion, diced
  • - 1 jalapeño stemmed, seeded, and minced
  • - 2 garlic cloves minced
  • - 2 Tbsp. flour
  • - 2 Tbsp. butter
  • - Salt and pepper to taste
  • - 8 oz IPA beer
  • - 2 C. shredded cheddar cheese
  • - 6 oz shredded sharp cheddar cheese
  • - 4 oz Velveeta cheese cut in 1/2" cubes
  • - 1/3 C. Panko
  • - 1/2 Tsp. smoked paprika
Instructions
  1. In a large cast iron skillet, heated on a grill over low heat, cook the bacon until the fat has started to render. Add the onion and cook, stirring, until soft, about 5 minutes. The bacon should be nice and crispy. Stir in the jalapeño and garlic and cook for 30 seconds.
  2. Add the flour and stir to coat. Add the butter. Whisk in the beer a little at a time, to form the roux. Season with salt and pepper.
  3. Melt in the cheddar cheese and 3 ounces of the Sharp cheddar. Stir until melted and creamy. Fold in the cooked noodles.
  4. Press the cubes of Velveeta into the mac and cheese randomly.
  5. Toss the panko, paprika and remaining 3 ounces of cheese in a bowl to combine. Sprinkle over the top of the pan. Cook for another 20-25 minuets directly over low heat, until bubbly with grill lid closed if using. 
  6. Allow to cool for 5 minutes before serving.

Smoked Jalapeño Mac & Cheese

Prep Time: 15 Min | Cook Time: 45 Min

Ingredients

  • 1
    6 oz macaroni cooked and drained
  • 2
    1/2 C. diced bacon
  • 3
    1 onion, diced
  • 4
    1 jalapeño stemmed, seeded, and minced
  • 5
    2 garlic cloves minced
  • 6
    2 Tbsp. flour
  • 7
    2 Tbsp. butter
  • 8
    Salt and pepper to taste
  • 9
    8 oz IPA beer
  • 10
    2 C. shredded cheddar cheese
  • 11
    6 oz shredded sharp cheddar cheese
  • 12
    4 oz Velveeta cheese cut in 1/2" cubes
  • 13
    1/3 C. Panko
  • 14
    1/2 Tsp. smoked paprika

Instructions

  1. In a large cast iron skillet, heated on a grill over low heat, cook the bacon until the fat has started to render. Add the onion and cook, stirring, until soft, about 5 minutes. The bacon should be nice and crispy. Stir in the jalapeño and garlic and cook for 30 seconds.
  2. Add the flour and stir to coat. Add the butter. Whisk in the beer a little at a time, to form the roux. Season with salt and pepper.
  3. Melt in the cheddar cheese and 3 ounces of the Sharp cheddar. Stir until melted and creamy. Fold in the cooked noodles.
  4. Press the cubes of Velveeta into the mac and cheese randomly.
  5. Toss the panko, paprika and remaining 3 ounces of cheese in a bowl to combine. Sprinkle over the top of the pan. Cook for another 20-25 minuets directly over low heat, until bubbly with grill lid closed if using. 
  6. Allow to cool for 5 minutes before serving.

Author: Paul Wickey
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