DEE'S SMOKED MAC N CHEESE

Dee's Smoked Mac N Cheese image

Provided by Dee Stillwell

Time 3h20m

Number Of Ingredients 16

1 pkg large elbow macaroni, 12 oz.
1/4 c butter or bacon grease
1 medium onion, chopped fine
3 clove garlic, grated
2 Tbsp all-purpose flour
1/2 c white wine or beer
1 Tbsp prepared yellow mustard
2 tsp dry mustard
1 - 12 oz can evaporated milk
1 c half and half or omit evaporated milk and use all half and half
4 oz softened cream cheese
2 - 8 oz bag(s) sharp cheddar cheese, shredded, 8 oz
2 - 8 oz bag(s) shredded velveeta cheese, 8 oz
1/4 - 1/2 tsp cayenne pepper, to taste
salt and pepper, to taste
Save 4 oz shredded cheese for top

Steps:

1. Boil macaroni in salted water until very al dente (about 5-7 min). It will cook the rest of the way in the smoker. Drain and set aside. Spray aluminum (disposable) casserole or lasagna pan with non-stick spray.
2. In a large heavy pot on medium heat, melt butter or bacon grease. Sauté chopped onion and garlic till opaque. Stir in flour and cook for a minute. Stir in wine and cook until evaporated.
3. Whisk in both kinds of milk, mustards, and cheeses. Cook until sauce is smooth and bubbly. Stir constantly to avoid burning. Season to taste.
4. Mix cheese sauce with macaroni and pour into prepared pan. Top with extra cheese.
5. Smoke in smoker for 2-4 hours (depending on the type of smoker you use) and smoke until light golden brown. Enjoy!
6. **Sauce should not be too thick. So if you want it creamy when it's done, thin it with a little more milk. If you like it drier, keep the sauce thicker. The longer cooking time in the smoker as opposed to baking in the oven, makes the cheese sauce soak into the macaroni. If you just want to make it in the oven, bake at 350 degrees for 40-50 minutes or until light golden brown.