This smoked mac and cheese has a homemade cheese sauce with a ton of flavor. WARNING. THIS DISH WILL BE DEVOURED.
Cook 1 pound of bacon
Cook 16 ozs of elbow noodles.
Shred 2 pounds of cheddar cheese
In separate pot Melt 1 TBSP butter, then add 1 TBSP flour.
Stir together until all flour is broken up and mixed well. Cook for 2 or 3 minutes untll it browns.
Add in 1/2 cup of evaporated milk and stir until thickens. add in another 1/2 cup and stir until thickens. Add another 1/2 cup and stir until thickens.
Add in 2 pounds of shredded cheese only about 1/4 pound at a time. You want to add the cheese slowly and stir constantly to make sure cheese melts properly.
Once all cheese is melted pour over your noodles and add in 1/2 cup mayo and 1/2 cup sour cream.
mix this together well and dump into a 9/13 dish or cast iron skillet. top with your bacon and smoke at 275 degrees for about 30 to 60 minutes. i did mine for 45 minutes. The longer you smoke it the drier the noodles will be. check at 30 minutes to be on the safe side.
I used bear mountain pellets
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