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Smoked Jalapeno Mac and Cheese | Kita Roberts GirlCarnivore
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Smoked Jalapeno Mac and Cheese

Add smokiness to a spicy mac and cheese using a grill or heating chips even in an oven. Grill is best. This is a good camping dish.
Course Appetizer, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Servings 8
Calories 421kcal

Equipment

  • Cast Iron Skillet

Ingredients

  • 6 oz macaroni cooked and drained
  • ½ cup diced pancetta
  • 1 onion diced
  • 1 jalapeno stemmed seeded and minced
  • 2 garlic cloves minced
  • 2 tbsp flour
  • 2 tbsp butter
  • salt and pepper to taste
  • 8 oz Stone Ruination Double IPA Any beer will work for substitutions
  • 2 cups shredded cheddar cheese Shredding your own is tastier
  • 6 oz Dubliner shredded, or other sharp cheese, divided
  • 4 oz Velveeta cheese cut into ½" cubes
  • cup Panko
  • ½ tsp smoked paprika

Instructions

  • In a large cast iron skillet, heated on a grill over low heat, cook the pancetta until the fat has started to render.
  • Add the onion and cook, stirring, until soft, about 5 minutes.
  • The pancetta should be nice and crispy but not burnt.
  • Stir in the jalapeno and garlic and cook for 30 seconds.
  • 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.
  • Melt in the cheddar cheese and 3 ounces of the Dubliner.
  • Stir until melted and creamy.
  • Fold in the cooked noodles.
  • Press the cubes of Velveeta into the mac and cheese randomly.
  • Toss the panko, paprika and remaining 3 ounces of cheese in a bowl to combine.
  • Sprinkle over the top of the pan.
  • Cover with foil and cook for 25 minutes, directly over low heat, until bubbly with grill lid closed if using.
  • Remove foil and cook another 5 to 10 minutes to brown.
  • Allow to cool for 5 minutes before serving.

Notes

The Velveeta adds that extra bit of smooth and creamy sauciness to the cheese sauce. Play around with the spiciness, but be considerate to what the most spice sensitive palates can handle. 

Nutrition

Serving: 1g | Calories: 421kcal | Carbohydrates: 23g | Protein: 21g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 75mg | Sodium: 676mg | Potassium: 199mg | Fiber: 1g | Sugar: 3g | Vitamin A: 804IU | Vitamin C: 3mg | Calcium: 452mg | Iron: 1mg