Directions
- In a skillet cook the bacon to crispy and transfer to a paper towel lined plate, once cool chop the bacon as finely as possible.
- Add the breadcrumbs to the skillet and stir to coat with the bacon fat. Remove from the heat and add the parsley and return the chopped bacon back to the pan.
- Stir well in incorporate, season with salt and freshly ground black pepper and transfer to a bowl until ready to use.
- Heat your Pit Boss Pellet Grill to 350°F with the heat shield closed. Bring a large saucepan of water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain.
- Heat the oil in a large saucepan over medium-high heat.
- Add the onion and cook for about 5 minutes, stirring often, until lightly colored, then add the garlic and the jalapeño and cook for 2 more minutes.
- Reduce the heat to medium, add the butter, and stir until melted. Add the flour and cook, stirring often, for 5 minutes to form a light roux.
- Add the cheeses, the milk, and cream, reduce the heat to medium-low, and cook, stirring often, until the cheese is melted, and a smooth sauce comes together, about 7 minutes.
- Stir in the cayenne and truffle oil, then add the pasta and stir to fully coat it in the sauce. Season with salt and pepper. Transfer the mixture to a 12-inch cast-iron skillet and cover with aluminum foil.
- Place on the grill and bake for 20 minutes. Remove the foil and cover the mac and cheese with the breadcrumbs.
- Return to the grill and bake for another 15 to 20 minutes, until the cheese is bubbling and the breadcrumbs are golden brown. Serve family style right out of the skillet.
