I adapted this recipe from Patti Labelle for the smoker. It is the BEST mac & cheese you will ever have!
- 1T vegetable oil
- 1# macaroni
- 9T butter
- 1C muenster cheese, shredded
- 1C mild cheddar cheese, shredded
- 1C sharp cheddar cheese, shredded
- 1C Monterey jack cheese, shredded
- 16oz Velveeta cheese, cubed
- 2C half-and-half
- 2 eggs, lightly beaten
- 1t seasoning salt
- .5t black pepper
Cook macaroni in 1T oil until somewhat tender, about 7 minutes. Drain & return to pot.
Melt 8T of butter and stir into macaroni.
Mix all the shredded cheeses and add 1 1/2C to the macaroni, along with the Velveeta, half-and-half, eggs, seasoning salt & pepper.
Butter a 2.5Qt casserole dish and add macaroni mix to the dish.
Set smoker for ‘smoke’ or lowest heat setting. Smoke the mac & cheese for 60 minutes, stirring at the 30 and 60 minute mark. Top with the remaining 1/2C shredded cheese and dot with 1T butter.. Turn the heat up to 350F and continue cooking for about 30 minutes, or until the edges are golden brown and bubbly.