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[Bar-B-Lew]

I will start by saying that I have had some better mac n cheese than this, but this is probably a top 5.  It has lots of options as you can add what you want in the mix.  The reason I love this recipe is that you don't have to pre-cook whatever noodles that you use in the recipe, and you don't have to make a separate cheese sauce to mix in with it.

One box of macaroni (or you pasta of preference) with some Chipotle Rub and Bacon Salt (You can skip this step or add any spices you like...still not sure it matters)


Mix in one cup of heavy whipping cream


Mix in milk to cover the macaroni (3-4 cups)


Find two bags of shredded cheese that you think you will like and stir it all up until the cheese and noodles are mixed good and below the liquid as best as you can






Cook in the smoker at 250° for about 2 hours until it is stiff.  I mix it all in a stainless steel 4in deep half pan.  You may be able to use an aluminum pan.


Finished product scooped into serving boat

[Mac]

This is definitely one to try. I like to "lazy man" aspect of it. I could pull my brisket, make this, and it would be done at about the same time the brisket is done resting.

[Bar-B-Lew]

This is definitely one to try. I like to "lazy man" aspect of it. I could pull my brisket, make this, and it would be done at about the same time the brisket is done resting.

I'm a big fan of simple cooks.

[Bentley]

I would think you would have to be pretty accurate with the liquid on a cook like this?

[Bar-B-Lew]

I would think you would have to be pretty accurate with the liquid on a cook like this?

not really...just cook until it is firm

[triplebq]

Nice job.

[GregW]

Looks great, I'm always looking for more things I can cook on the smoker.
I plan to try this soon.

[Bentley]

But if you are light on liquid, will the pasta not be tough?

[Bar-B-Lew]

But if you are light on liquid, will the pasta not be tough?

If you really skimp on the liquid, I suppose so.  I have reduced the liquid from what the original recipe was and excluded the butter that was in the original recipe and my macaroni was not tough.  It was also less greasy than the original recipe.

[Queball]

Could be a great side dish when we get together for a cookout, Bar-B-Lew.   

[Bar-B-Lew]

Could be a great side dish when we get together for a cookout, Bar-B-Lew.   

That side dish is about as easy as it gets.

[Quadman750]

I have tried this method & it is great, you can put in some hot sauce if you like a little heat(I am not sure which member gave me this tip)

[DE]

Love me some Smoked Mac N Cheese. I use a similar recipe with a couple of changes and I do agree with Bentley, the liquids I have found have to be exact. But then again, I never just tried smoking it longer, so it just goes to say that there is NO one way to do things. I always keep a large amount of smoked cheese on hand like pz and I use grated already smoked cheese in my recipe. Also save some for the last step which is in the recipe I will add too. This method, (using already smoked cheese) allows me when the need arises to prepare and take with me to some else's home or even prepare there and just use the oven to cook. It's just about as close but always have compliments.

Disclaimer, Don't know where i got this but the credit goes to whoever created it not me.
Here's the recipe:

SMOKED MAC n CHEESE

Ingredients

2 cups elbow macaroni
1/2 stick of butter
3 cups milk
2 cups heavy whipping cream
8 oz of smoked cheddar cheese SHREDDED
8 oz mixed smoked Colby and or Monterey Jack CUBES ( I just use Colby )
salt and pepper

Instructions

Put the dry macaroni elbows ( 2 CUPS) in a pan (somewhere around 9x13 size) - Yes, dry macaroni. You don't need to pre cook.
Melt a 1/2 stick of butter, and then pour it over the macaroni
Add Cold Smoked cheddar cheese (8 OZ Shredded) save a little
Add Cold Smoked colby CUBED cheese (8oz)
Add milk (3 Cups)
Add heavy whipping cream (2 Cups)
Salt and pepper to taste
Give it a stir (I actually stirred it another time or two during the early cooking process).

Into the Smoker or Oven  at 250 degrees for approximately 1:50 minutes (I did 1:54 to be exact)
Save a little of the smoked shredded cheddar when you're preparing, and add a layer on top now (after the 1:50 in the smoker).
Into the oven on BROIL for a few minutes until you get the desired color you're looking for

Smokey, creamy, noodles done to perfection.

[Bar-B-Lew]

That is the original recipe from PH that was posted years ago.  It was too greasy for me so I cut out the butter and reduced the milk.  I like it better that way, but as you said there is not just one way to make something.  Now that we have the original recipe, people can try both and determine what best fits there tastes and adjust accordingly.  That is the great thing about it not being a cake that is a bit scientific.

[Queball]

I tried that recipe when it was first posted. I didn't much care for it either. Had too much cheese for my liking. And when it cooled down it was one solid block. ...... A broiled, buttered bread crumb topping that's been browned, rather than cheese, gives it a nice little crunch, too.