Smoked Mac & Cheese

I love food from the smoker, and I love mac and cheese, but I have never combined the two!  I have heard that it is great so I decided to give it a try.  After much searching online and in cook books for a recipe to use, I wasn't finding a combination that sounded good to me so I decided to experiment a little and made up my own.

-16oz. large shell pasta
-2 cans (10 3/4oz) Cheddar Cheese soup
-8oz Velveeta cut into 1/2 inch cubes
-2 cups whipping cream
-1/2 cup Italian bread crumbs; divided.

I started by ALMOST cooking the noodles all the way through.  I wanted to leave them a bit firm so they would continue to cook in the smoker.

I drained the water and quickly rinsed the noodles with hot water then returned them to the pot.  I added 2 cans of Cheddar Cheese soup.

Then I added the 2 cups of whipping cream and stirred it all up.

Stir in the cubed Velveeta.

Add 1/4 cup of the bread crumbs and mixed it into the macaroni.

Convert to a 9x13 dish (I used a tin baking pan for easy clean up since it was going in the smoker).

Sprinkle the remaining 1/4 cup of bread crumbs on top.

We cooked it in the smoker at 225°F for about 1 1/2 hours.

Enjoy!  

-Emily

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