2Jalapeños, DicedRemove seeds and membranes before dicing
⅓cupAll Purpose Flour
3cupsWhole Milk
1cupHeavy Whipping Cream
6ozCream CheeseCut into cubes
4cupsSharp Cheddar Cheese, Shredded
1-1/2cupsMozzarella Cheese, Shredded
12ozBacon, cooked and crumbled
Topping
1-1/2cupsPanko Crumbs
4tbspButter, melted
½cupParmesan Cheese, shredded
¼tspPaprikaSmoked or Regular
Instructions
Preheat grill to 350˚F.
Lightly grease a cast iron baking dish or skillet and set aside—or to make clean-up even easier you can use a disposable aluminum pan. Combine shredded cheeses in a large bowl and set aside.
Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing the cheese sauce.
Melt butter in a deep saucepan, dutch oven, or stock pot. Add diced jalapeños and cook for 2 minutes, stirring frequently.
Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes.
Whisk in cream cheese and Tabasco® Sauce
Add two cups of shredded cheese and whisk until smooth. Add another 1-1/2 cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
Add the cooled pasta and stir until combined and pasta is fully coated with cheese sauce.
Pour half of the mac and cheese into the prepared cast iron dish. Top with remaining 2 cups of shredded cheese, two-thirds of the bacon and then the remaining mac and cheese.
In a small bowl, combine panko crumbs, Parmesan cheese, melted butter, and paprika. Sprinkle over the top and put on grill until bubbly and golden brown—about 30 minutes.
Top with remaining bacon and slices of jalapeños if desired. Serve immediately.
Notes
Enjoy a smoked flavor? Try adding some wood chunks to your grill.