Jalapeño Popper Mac and Cheese

Jalapeño Popper Mac and Cheese

If you love the smoky, creamy goodness of mac and cheese but crave a little heat, you’re going to flip for this Jalapeño Popper Mac and Cheese recipe. My buddy Big Jake joined me on this episode of Cooking With Friends to create the ultimate comfort dish — loaded with four cheeses, smoky bacon, and fresh jalapeños. It’s everything you love about jalapeño poppers in rich, gooey mac and cheese form.

Jalapeño Popper Mac and Cheese | Cooking With Friends

This easy crowd-pleaser comes together in about 2 hours and is perfect for game days, family dinners, or backyard cookouts. The blend of smoky flavor, creamy cheese, and a touch of spice makes this recipe unforgettable. Once you make it, you’ll wonder how you ever served plain mac and cheese before.

Feel free to customize this dish to your liking — add diced brisket, pulled pork, grilled chicken, or a dash of hot sauce for extra kick. However you make it, this Jalapeño Popper Mac and Cheese is guaranteed to bring everyone back for seconds.

The Ingredients

These ingredients build the ultimate popper-inspired mac and cheese.

  • Cream Cheese & Monterey Jack. Start the base with one block of cream cheese and a block of Monterey Jack, cubed. The cream cheese adds body and tang while the Monterey Jack melts into smooth, gooey perfection.
  • Cheese Blend. Shred white cheddar, mozzarella, Gouda, and pepper jack—each from an 8-ounce block. Three-quarters of the cheese goes into the sauce; the rest is saved for the topping. The mix gives you smoky, melty, spicy, and sharp flavors all in one bite. Use a Rotary Cheese Grater to make prep quick and easy.
  • Sour Cream & Blue Plate Mayo. Instead of heavy cream right away, Jake used ¼ cup of sour cream and 2 heaping tablespoons of Blue Plate Mayo. This keeps the sauce light yet incredibly rich and creamy.
  • Bear & Burton’s W Sauce. A splash of this bold, umami-packed sauce adds depth and just a touch of sweetness. It bridges the gap between the creamy cheese and spicy jalapeños beautifully.
  • BBQ with Big Jake’s SPG Rub. Jake’s own SPG (Salt, Pepper, Garlic) rub seasons everything perfectly. It enhances the cheese flavor and complements the W Sauce for an extra layer of savory goodness.
  • Garlic. A spoonful of minced garlic rounds out the flavor base with aromatic richness.
  • Jalapeños. Dice three large jalapeños for that signature popper heat. Keep the seeds in for more spice, or remove them for a milder kick.
  • Bacon. Cook and crumble five strips of bacon to mix into the cheese base. The smoky crunch brings that popper texture full circle.
  • Heath Riles BBQ Garlic Butter Rub. Add a tablespoon of my Garlic Butter Rub to tie the flavors together and amplify the rich, buttery finish.
  • Heavy Whipping Cream. Added halfway through, this thins and enriches the sauce once the cheese mixture is melted.
  • Elbow Macaroni. One pound of elbow pasta, cooked just under al dente, finishes perfectly in the smoker without getting mushy.

The Smoker Setup

Here’s the setup that brings it all together:

  • Pellet Grill. We cooked this on the Smokin Brothers Premier Plus Pellet Grill running at 250°F. It’s a steady, reliable pit that infuses the mac with clean, balanced smoke. Start your pan on the top rack to avoid scorching the bottom during the first cook.
  • Pellets. Use your favorite hardwood pellets—hickory or pecan work great for this recipe. Both pair beautifully with cheese and bacon.
  • Pan. Build everything in a Heavy Duty Aluminum Pan so it can go straight from prep to pit.

The Process for Making Jalapeño Popper Mac and Cheese

Here’s how Heath and Jake pulled it together, step-by-step.

  1. Build the base. In your aluminum pan, combine cream cheese and cubed Monterey Jack. Add most of your shredded white cheddar, mozzarella, Gouda, and pepper jack (saving some for topping). Stir in ¼ cup sour cream, 2 tablespoons Blue Plate Mayo, a splash of Bear & Burton’s W Sauce, a spoonful of minced garlic, three diced jalapeños, five strips of cooked bacon, a dash of Heath Riles BBQ Garlic Butter Rub, and a sprinkle of Big Jake’s SPG Rub. Mix it all together with a Wooden Spoon or Spatula.
  2. Smoke it. Set your Smokin Brothers Premier Plus Pellet Grill to 250°F. Place the pan on the top rack and smoke for 30 minutes, letting the cheeses melt down and blend with the seasonings.
  3. Add cream and pasta. After 30 minutes, stir in about 8 ounces of heavy whipping cream to thin the sauce, then fold in 1 pound of cooked elbow macaroni. If the mixture looks too thick, add another splash of cream until every noodle is coated. Use a large Mixing Bowl if you prefer to combine everything off the pit.
  4. Top with cheese. Sprinkle the remaining cheese blend evenly over the top. This gives you that signature golden, gooey crust once it finishes on the pit.
  5. Smoke again. Move the pan to the bottom rack and smoke for another 30 minutes. The top should be bubbling, the edges lightly browned, and the aroma downright irresistible.

The Results

When the pan comes off the smoker, it’s everything you want in comfort food—bubbly, cheesy, smoky, and rich with a hint of jalapeño spice. The cream cheese and Monterey Jack make the base silky smooth, while Gouda and pepper jack bring smoky depth and gentle heat. The bacon and jalapeños add texture and punch, and that touch of W Sauce plus SPG Rub ties it all together with savory complexity.

As Heath said, “Lights out!” And Jake summed it up best: “It’s layered with flavor—it screams game day.” This isn’t your average mac and cheese—it’s a full-blown flavor experience that captures everything we love about poppers and BBQ in one dish.

Serving Suggestions

This Jalapeño Popper Mac and Cheese is creamy, smoky, and packed with a little heat — the perfect side dish for bold, barbecue-style mains. Try serving it alongside:

Serve any of these alongside your Jalapeño Popper Mac and Cheese for a full-on comfort feast — spicy, smoky, and downright irresistible.

Storing Leftovers

If you somehow have leftovers, store them in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the oven with a splash of cream or milk to bring back the creamy texture. Freezing isn’t recommended—it’s best enjoyed fresh and bubbling from the pit.

Final Thoughts

This Jalapeño Popper Mac and Cheese takes classic comfort food and turns it into a smoky, spicy, cheesy masterpiece. Between the four-cheese blend, crispy bacon, Bear & Burton’s W Sauce, and Big Jake’s SPG Rub, every bite bursts with flavor. Whether you’re cooking for friends or feeding the family, this recipe is pure comfort—BBQ-style.

As Jake said, “It sounds like a lot, but it’s worth it in the end.” He’s right—this is one you’ll make again and again.

Equipment and Tools

Smokin Brothers Premier Plus Pellet Grill, Heavy Duty Aluminum Pan, Wooden Spoon, Spatula, Rotary Cheese Grater, Mixing Bowl, Tongs, Heat-Resistant Gloves

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