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.