Four-Cheese Smoked Mac ‘n’ Cheese

Ingredients
  • 1 (16 ounce) package elbow macaroni
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 1 (8 ounces) package cream cheese, cut into large chunks
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups extra sharp Cheddar cheese, shredded
  • 2 cups Gouda cheese, shredded
  • 1 cup Parmesan cheese, shredded
  1. Load the wood tray with one small handful of wood chips and preheat the smoker to 225° F.
  2. Cook pasta according to package instructions. In a medium saucepan, melt butter, and whisk flour into the butter. Cook over medium heat for 2 minutes until sauce is bubbly and thick. Whisk in milk and bring to a boil. Cook 5 minutes until thickened. Stir in cream cheese until mixture is smooth. Add salt and pepper.
  3. In a large bowl, combine 1 cup Cheddar, 1 cup Gouda cheese, Parmesan cheese, pasta, and cream sauce. Spoon mixture into an 11 by 9 1/2 inch aluminum roasting pan coated with a nonstick cooking spray. Sprinkle top with remaining Cheddar cheese and Gouda cheese.
  4. Place in smoker and cook 1 hour at 225° F, until brown, bubbly, and delicious.