Bacon and Jalapenos Mac and Cheese

Ingredients

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.

Have you made this recipe? Leave your review and share your feedback below!

Review ratings are recalculated once every few hours - check back shortly to see the new recipe rating!

5 stars 4 stars 3 stars 2 stars 1 star

Let's be friends. Subscribe to our newsletter to receive updates on new launches, recipes, and more.