Bacon and Jalapenos Mac and Cheese

Say "Cheese"! If you love cheese, this recipe will have you smiling! Big Swede BBQ combines four kinds of cheese with bacon and jalapenos for an unforgettable dish, oozing with flavor. You won't be disappointed!


  • 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


  1. Set your Memphis Grill to 500°F. We are using maple or pecan wood pellets for this recipe.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Pour the mac and cheese into a heavy cast iron pan.
  7. Mix together the panko breadcrumbs and the topping cheeses and sprinkle over the Mac and Cheese.
  8. Lower the temperature in the grill to 350°F.
  9. 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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