Who can go wrong with mac n’ cheese? Especially when it’s smoked mac n’ cheese! This recipe is filled with loads of cheese and when we say loads, we mean (Cheddar, Monterey Jack, Queso Quesadilla, Asadero, Mozzarella,
Provolone, Parmesan, Romano, Fontana, and Asiago Cheese.)
16 oz elbow macaroni
1/4 cup butter
1/4 cup flour
3 cups milk
1 pkg cream cheese (8 oz)
Salt and Pepper, to taste
1 pkg shredded cheddar cheese (8 oz)
1 pkg italian blend shredded cheese (8 oz)
1 pkg fiesta blend shredded cheese (8 oz)
Cook pasta until tender. Drain.
Place into aluminum pan.
Meanwhile, melt the butter and stir in the flour.
Add the milk and bring to a boil.
Remove from heat and stir in the cream cheese.
Once the cream cheese is melted and the mixture is completely combined, pour onto the cooked noodles.
Fold together until the macaroni is evenly coated.
Add half of each bag of shredded cheese to the pan and mix together.
Top with remaining cheese using all or part of what is remaining.
Place on the smoker at 300°F for 30 minutes.
After 15 minutes add on any extra toppings you would like.