Ingredients
Scale
- 1 pound of bacon, crumbled
- 2 jalapeños, diced
- 1 block of cream cheese
- 2 tbsp BBQ Rub
- 8 oz elbow noodles
- 8 oz Velveeta cheese
- 1 cup shredded Gouda cheese
- 1 cup shredded Cheddar cheese
- 3 cups whole milk
- ½ cup unsalted butter
- 4 tbsp flour
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp salt
- 1 tbsp hot sauce
Topping
- 1 jalapeño thinly sliced into circles
- 1 cup cool ranch Doritos, crushed
- ½ pound of bacon, crumbled
- 1 tbsp BBQ Rub
Instructions
- Slice the bacon into small pieces, then fry in a skillet until crispy and remove.
- Fry the diced jalapenos in 2 tbsp of the bacon grease for 5-7 minutes until soft.
- Boil the macaroni noodles for 6 minutes until al dente then strain and run under cold water.
- Make the Roux: melt one stick of butter and slowly whisk in 4 tbsp of flour and let it cook for 1 minute.
- Add in 1.5 cups whole milk, hot sauce, seasonings, cream cheese and Velveeta cheese. Cook down over medium low heat until creamy then remove from heat.
- In a foil pan, add noodles, diced jalapenos, half of the crumbled bacon, Gouda cheese, cheddar cheese, 1 cup whole milk and mix with the noodles.
- Add the melted creamy cheese to the noodles and mix thoroughly.
- Add the sliced jalapenos, crumbled bacon and crushed doritos on top.
- Place on the smoker at 325°F indirect of the heat for 30-45 minutes
- Increase heat to 400°F until it begins to bubble, serve hot and enjoy!
- Prep Time: 30 minutes
- Cook Time: 45 minutes
