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- 1 jalapeño thinly sliced into circles
- 1 cup cool ranch Doritos, crushed
- ½ pound of bacon, crumbled
- 1 tbsp BBQ Rub
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- 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
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