1 pound elbow macaroni (cooked al dente)

8 tbs butter (1 stick cut into 1 tbs pieces)

2 cups half-and-half (room temp or slightly warmed)

2 eggs lightly beaten

8 ounces Velveeta, cut into small cubes

2 cups shredded sharp cheddar (1 cup for mixing and 1 for final layer)

2 cups shredded Monterey Jack (1 for mixing and 1 for final layer)



Optional additions:
Bacon Bits, sour cream, or if you like a crisp topping added buttered panko (2 tbs melted butter w/ ¼ cup panko)


Pre-heat smoker to 300 degrees, smoking with a light wood. Coat your casserole dish or disposable half pan with butter or non-stick spray.

Cook pasta until just tender (al dente). It will cook more as it bakes. Drain pasta and return to pot. While pasta is still hot, add butter and stir until melted.

Add the half-and-half to the pot, along with the eggs, Velveeta, and a cup of the Cheddar and a cup of the Monterey Jack, salt and pepper (to taste). If you choose - add any of the options (bacon bits for instance) now. Stir and mix well.

Pour into your prepared dish and sprinkle with remaining cheeses (panko crust last if desired).
Put on 300F smoker for about 30 minutes until the cheese is a golden brown. Smoke with a light wood.
[Note: If you cook in a lower temperature smoke, adjust your time accordingly, for instance if you smoke at 225, it should take about an hour.]

Presented by: River Road Grillbillies