Total Time: 10 hours 40 mins
Servings: 10
Ingredients
- 1 16-ounce box Macaroni Premium grade
- 1/4 cup Butter
- 1/4 cup White flour
- 1 8-ounce container Whipped cream cheese Whipped melts better than the “original”
- 1 tsp Salt
- 1 8-ounce block of Old Cheddar cheese (shredded). The sharper, the better!
- 1 8-ounce block of Gouda (shredded). Can substitute with Velveeta
- 1 4-ounce block Parmesan (shredded)
- 3 cups milk
Instructions
- Boil: Cook the macaroni according to the package directions. Add salt to the water for extra flavor and cook to al dente. You can have the macaroni finished about 15 minutes before the next step.
- Sauce: In a medium saucepan over medium heat, melt the butter and stir in the flour. Cook for 2 minutes, stirring, then whisk in the milk and bring to a gentle boil, being careful not to scorch. Reduce the heat to low and stir in the whipped cream cheese and salt. Mix until completely smooth.
- Preheat: Preheat your smoker to 275°F. Oil or butter the inside of a foil pan thoroughly.
- Combine: In a very large mixing bowl, combine all the shredded cheeses with the sauce and cooked macaroni. Mix until the cheese and sauce are evenly distributed, then spoon the mixture into the prepared foil pan or baking dish.
- Smoke: Place the pan in the smoker and cook for 30–45 minutes, until the mac and cheese is heated through and starting to bubble.
- Serve and Enjoy!
Propane Smoker Safety
- Read and follow the manufacturer’s instruction manual
- Position your smoker in a safe location, at least 5 feet from the house and clear of any outdoor decorations and/or furniture.
- Check your tank and hoses for leaks
- Follow proper ignition practices
- Be present and check your smoker often
- Be aware of Fire knowledge & safety, make sure to have an extinguisher on hand!
- Be aware of smoke and the harm it can cause
For more Propane Smoker Safety tips, click here