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Smoker Mac And Cheese Recipe

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Ingredients
  

  • 1 pound pasta noodles elbow macaroni style is recommended
  • 2 tablespoons flour
  • ¼ teaspoon garlic powder
  • 4 ounces softened cream cheese
  • ¼ cup butter slightly melted
  • ¼ teaspoon onion powder
  • 1 and ¾ cup half and half
  • 3 cups shredded cheese
  • 6 ounces Velveeta cheese if you want the dish extra cheesy and to help prevent it from becoming dry as it cools
  • 1 pinch oregano
  • 1 pinch smoked paprika
  • salt and pepper to taste
  • (optional) bacon or bacon bits or finely chopped ham

Instructions
 

  • Cook the pasta until it is only al dente, then run it under cold water to thwart it from cooking more due to the heat in the pan while you prepare the rest of the dish. This should also help prevent the mac and cheese from becoming sticky.
  • Melt the butter slightly and pour it into the pot that had held the pasta.
  • Whisk in the flour, and cook the two ingredients on low to medium heat for about 35 seconds.
  • Pour the paste into the pot, and mix the ingredients together thoroughly.
  • Stir in the rest of the ingredients, and combine again until they paste is completely coated.
  • Pour the ingredients into a cast iron pot or throw away aluminum foil pan.
  • Smoke at 225F to 250F for about 2-3 hours.