This Jalapeño Popper Mac and Cheese is unapologetically indulgent—loaded with bacon, bratwurst, cream cheese, and shredded marbled cheddar, then finished with a light kiss of hardwood smoke. It’s rich, creamy, and bold, and it might just become your new favorite comfort food.
Smoky Jalapeño Popper Mac and Cheese
Mac and cheese should be decadence on a plate, and this version leans into that idea. Everything cooks in one skillet: bacon and bratwurst are browned, jalapeños are softened, cream cheese is blended in, and dry elbow macaroni cooks directly in a mix of water, milk, and cream. The noodles soak up the savory, spicy, and cheesy flavors so every forkful is consistent and satisfying.
The inspiration comes from classic jalapeño poppers—cream cheese stuffed jalapeños wrapped in bacon—but expanded into a hearty pasta. Bratwurst brings savory depth, cream cheese adds silkiness, and shredded marbled cheddar gives that gooey, melty finish. A dusting of a sweet rub and crushed buttery crackers on top adds a pleasant contrast of sweet and crunchy to the rich, smoky dish.
Ingredients Overview
This is a fully loaded mac and cheese. For best results, gather your ingredients before you start. Quantities and the full recipe are listed below, but here’s a clear ingredient list so you can shop and prep easily.
- ½ pound bacon, diced
- 1 link uncooked bratwurst, casing removed
- 2 jalapeño peppers, seeds removed and finely diced
- 8 ounces cream cheese (one 8-ounce brick)
- 8 ounces elbow macaroni (uncooked)
- 1 cup water
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups marbled cheddar, shredded
- ¼ cup butter crackers (like Ritz), crushed
- 1 jalapeño, thinly sliced into rings (for garnish)
- 1 teaspoon Sweet Rub (optional, to finish)
Why It’s Smoky
The smoky character comes from finishing the dish in a smoker. Thirty minutes at 225°F gives the mac and cheese a gentle smoky aroma and a slightly baked texture. After smoking, a short burst of higher heat (about 400°F for 8–10 minutes) crisps the cracker topping and sets the dish. If you don’t have a smoker, use smoked bacon (apple or hickory) and complete the bake in a 400°F oven to approximate the flavor.
Preference matters when it comes to mac and cheese: if you like it saucier, add an extra ¼–½ cup milk after the noodles have cooked. If you prefer it firmer and baked, follow the recipe as written.
Jalapeño Popper Mac and Cheese Recipe
Follow the steps below for a creamy, smoky, and satisfying Jalapeño Popper Mac and Cheese. This recipe serves about 6 people.
Ingredients
- ½ pound bacon, diced
- 1 link uncooked bratwurst, casing removed
- 2 jalapeños, seeds removed and finely diced
- 1 (8-ounce) brick cream cheese
- 8 ounces elbow macaroni, uncooked
- 1 cup water
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups shredded marbled cheddar
- ¼ cup crushed butter crackers (like Ritz)
- 1 jalapeño, thinly sliced into rings (for topping)
- 1 teaspoon Sweet Rub (optional)
Instructions
- Preheat the smoker to 225°F and use a mild hardwood such as pecan or maple.
- Cook the meat and peppers. Heat a 12-inch cast iron skillet over medium-high heat. Brown the diced bacon and the bratwurst (crumbled). Add the diced jalapeños and cook 2–3 minutes until softened.
- Add cream cheese, noodles, and liquids. Stir in the cream cheese until combined. Add the uncooked elbow macaroni, water, milk, and heavy cream. Cook, stirring regularly, until the noodles absorb most of the liquid and the mixture bubbles, about 8–10 minutes.
- Remove from heat and finish with seasonings and cheese. Turn off the heat and stir in the garlic powder, salt, pepper, and shredded cheddar until melted and smooth. Sprinkle the crushed crackers, a light dusting of Sweet Rub, and arrange the sliced jalapeño rings on top.
- Smoke the mac. Place the skillet in the smoker and smoke for 30 minutes at 225°F. After smoking, either transfer the skillet to a 400°F oven or raise your grill temperature to 400°F and bake 8–10 minutes, until the cracker topping starts to brown.
- Serve. Remove from the heat, add a final sprinkle of Sweet Rub if desired, and serve hot.
Nutrition (per serving, approximate)
Calories: 678 kcal | Carbohydrates: 36 g | Protein: 24 g | Fat: 49 g | Saturated Fat: 25 g | Sodium: 1052 mg
Nutrition information is an estimate and should be used as a guideline only.
Tips and Variations
- If you don’t have a smoker, use smoked bacon and finish the dish under a high-heat oven to mimic the smoky flavor.
- Adjust the heat by using fewer or more jalapeños, or remove the seeds only from some for a milder bite.
- For a saucier mac and cheese, stir in ¼–½ cup additional milk after the noodles are cooked.
- Swap the bratwurst for another sausage or add pulled pork for a different BBQ twist.
This recipe was originally published in January 2017 and later updated with additional tips; the recipe itself remains the same. If you try it, leave a comment to share how it turned out.