- 5 Bacon slices
- 5 Jalapenos, deseeded and cut into slices
- 1 lb Large Elbow Macaroni
- Cheese sauce:
- 24 oz Heavy Cream
- 3 Tbsp White Wine
- 10 oz Gruyere Cheese, shredded
- 14 oz Aged Cheddar, shredded
- 8 oz Cream Cheese
- 10 oz Gouda Cheese
- 2 Tbsp Unsalted Butter
- 2 Tbsp All-Purpose Flour
- Mac and Cheese Topping
- 1 cup Panko Bread Crumbs
- 1/2 cup Pecorino Cheese, shredded
- ½ cup Parmesan Cheese, shredded
- Set your Memphis Grill to 500°F. We are using maple or pecan wood pellets for this recipe.
- When hot, add the bacon and jalapenos and cook until crispy, about 10-15 minutes. Remove and let cool. When cold, dice both bacon and jalapenos into fine pieces.
- Heat up a large pan of water and add the elbow macaroni. Slowly boil until right before al dente, about 8 minutes. Drain the macaroni and set aside.
- Add a cast-iron pan to the grill and add the flour and the butter. Stir until you have a light roux. Add the heavy cream and the white wine. Add the four cheeses and let these slowly melt while stirring constantly. When ready, set aside.
- Mix the macaroni and the cheese sauce in a big bowl and stir. Add the bacon and the jalapenos and stir again making sure it is well blended.
- Pour the mac and cheese into a heavy cast iron pan.
- Mix together the panko breadcrumbs and the topping cheeses and sprinkle over the Mac and Cheese.
- Lower the temperature in the grill to 350°F.
- Insert the cast iron pan with the Mac and Cheese and bake for 45 minutes or until the topping is getting a wonderful golden color. When ready, remove the Bacon Jalapenos Mac and Cheese from the grill and serve immediately.
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