SMOKED JALAPENO POPPER MAC N' CHEESE
Add a bite to your traditional Mac N' Cheese favorite with this delicious twist. Goes great on the side of your favorite cut of meat!
Author:
Pit Barrel Cooker Co.
INGREDIENTS
- 1 box dried short-cut pasta
- 4 tbsp unsalted butter
- 4 fresh jalapeños
- 3 cloves garlic, minced
- 4 oz cream cheese
- 2 cups mozzarella, shredded
- 2 cups American cheese
- 2 cups cheddar
- 1 lb bacon
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup crushed Ritz crackers
- Salt and pepper to taste
DIRECTIONS
- Light Pit Barrel® according to instructions.
- Preheat skillet and cook bacon. Stir in diced jalapeños until softened.
- Add remaining ingredients except shredded cheese and cook about 10 minutes until liquid is mostly absorbed.
- Stir in shredded cheeses and cook 2 minutes until melted.
- Transfer to oven-safe dish. Top with crushed Ritz and sliced jalapeños.
- Place in Pit Barrel® for about 45 minutes. Crack lid for final 15 minutes. Remove when top is golden brown.
