Prep Time
15 mins
Cook Time
15 mins
Total Time
2 hrs 30 mins
Servings: 4 people
1.5 cups elbow macaroni noodles
8 oz cream cheese softened
8 Tablespoons salted butter softened
1 cup heavy cream
1 cup sharp cheddar cheese
1/2 cup shredded pulled pork
1/2 cup flour
2 large eggs lightly beaten
1/2 cup panko breadcrumbs
salt and pepper to taste
3 cups vegetable oil
Bring a pot of salted water to a boil and cook the elbow noodles according to package directions. Drain.
In a medium saucepan over medium high heat, whisk together the cream cheese, salted butter, and heavy cream until well combined. This can take a few minutes, so just keep whisking until it all comes together. Remove from the heat and slowly stir in the sharp cheddar cheese. Season with salt and pepper to taste. Slowly stir the cooked noodles and the sauce together and chill thoroughly.
Set up your standard breading procedure by pouring the flour, eggs, and panko, each into their own shallow dish.
Preheat your frying oil to 375 degrees in a deep sauce pan while you roll your mac and cheese bombs.
Scoop a spoonful of the chilled mac and cheese into the palm of your hand. Place several pieces of pulled pork in the middle of the noodles and then spoon some more mac and cheese on top. Roll gently to form a ball.
Carefully place the ball in the shallow dish with the flour and cover the whole exterior with a light dusting of the flour. Pick up and move to the dish with the beaten eggs and roll to coat. Finally, transfer the mac and cheese bomb to the panko dish and cover completely. Repeat with the rest of the mac and cheese/pulled pork.
Once all of your balls are breaded, it's time to fry. Carefully place 3 balls at a time in the hot oil and cook for 2-3 minutes per side, rolling as necessary to fry all sides of the balls to a golden brown.
Remove the bombs to a paper towel to drain off the excess oil and sprinkle each bomb with a little salt. Serve while still hot with some of your favorite BBQ sauce for dipping.

1 tbsp olive oil
1 cup panko bread crumbs italian style
12 slices smoked bacon
3 cups uncooked elbow macaroni
1/2 cabot plain greek style yogurt
1/4 mayo
8 ozs extra sharp cheddar bout 2 cups 2 tbsp cider vinegar
1-2 tsp hot sauce
1 tsp dijon mustard
1 medium clove garlic
1/2 tsp kosher salt
1/2 tsp white pepper or blackpepper
cook bacon to crispy in pieces .drain bacon from grease
cook macaroni drain
combine yogurt and mayo in blender ad cheddar vinegar hot sauce mustard garlic blend all till consistency of mayo
add everything together

1 16-oz pkg elbow macaroni
1/4 cup butter
1/2 cup bacon bits
Cheese Sauce
1 pkg cream cheese
1/4 cup flour
2 tsp salt
2 tsp black pepper
3 cups whole milk
8 oz (about 2 cups) shredded mild cheddar cheese
8 oz (about 2 cups) shredded sharp cheddar cheese
4 oz (about 1 cup) 4 cheese blend, at the grocery store it might be "Mexican Blend"
4 oz (about 1 cup) shredded Parmesan cheese
1/2 cup Moore's Marinade Buffalo Wing Sauce, this provides a nice subtle bite to compliment the cheese
Boil pasta according to instructions on pkg with some salt (6-7 min), then set aside in large mixing bowl
Cheese Sauce
Melt butter in a saucepan, on medium low heat
Whisk in flour slowly
Cook for 2 minutes until it thickens
Whisk in milk slowly
Bring this to a slow boil
When it starts to thicken fold in cream cheese
Keep whisking slowly until cream cheese is melted and sauce is smooth
Add salt, pepper, and Moore's Buffalo Wing Sauce; whisk until texture is smooth and evenly colored
Combine Cheeses
In a large mixing bowl add all cheeses, reserve 1 cup of sharp cheddar cheese to go on top
Stir cheese, pasta and cheese sauce together
When all ingredients are blended, place into a small aluminum half pan
Add the remaining cup of sharp cheddar cheese and bacon bits to the top
Place into smoker at 250 degrees for 30-40 minutes, until the cheese on top is melted
Do Not Over Smoke

Hold on to your young’ns and call out the Calvary. Finally, a dish that everyone will love at your next barbecue. Slow cooked smoked Mac and Cheese with steak. I have three teenagers in my house and a wife who is a gourmet cook; they all love this dish and it will be a hit at your next outing.
I took the love that everyone seems to have for macaroni and cheese and mixed in a BBQ flare. Imagine smoked cheese with barbecued steak and onions in a creamy sauce with a hint of heat from diced peppers. Almost like a Philly cheese steak on pasta.
Prep time is 30 minutes and cooking time is 1 ½ hours @ 250 degrees.
Feeds 10 – 12 people.
1 cup Heavy Whipping Cream (1/2 for cooking and ½ as a finishing sauce)
¼         cup Butter
1          can       Cheddar Cheese Soup
3          Eggs
8          oz        Pepper Jack Cheese
32        oz        Extra Sharp Cheddar (2- 16 oz. packages)
¼         cup      Sour Cream     
16        oz        Elbow Macaroni
3          Greens from 3 stems of Mexican Green Onions
1          lb         Sirloin Steak (cut into thin strips)
Start by placing a pot of water on the stove and heating till it boils. While the water is coming to a boil, prepare the rest of the dish for the smoker.
Place the steak in the smoker and allow it to cook while you are preparing the sauce. This will give each piece of meat a slight smoked flavor and really add a depth of flavor to the dish.
Slice the Pepper Jack and Cheddar cheese into strips, Use ½ of the cheddar cheese (1 – 16 oz package) for the initial part of the dish. Save the other 16 oz package for the final topping. Finally, add in the diced Mexican onion greens.
In a disposable pan (this stuff is sticky) place the greens, cheese, and butter together. Move this pan to the smoker to allow the butter to clarify and the cheese / onion greens to meld together. Stir the melted product to insure consistency of flavor in the dish.
By now your water should have come to a boil (approx 10 minutes.) Place the pasta in the water and allow it to cook for approximately 20 minutes until it comes to a boil again. Once the pasta had come to a boil (it’s not done yet) remove from heat and sit to the side. For something different, try using the colored pasta wheels if you want the kids to join in the fun.
Return to the smoker and remove the cheese and steak from the grill.
Slice the steak into strips and set them to the side.
Drain the pasta and add it to the cheese and onion greens. Stir until the ingredients look smooth.
Add ½ cup of sour cream, ½ cup of heavy whipping cream and the eggs to the mixture slowly (this will prevent the cream from becoming shocked and curdling.)
Pour in the can of cheddar cheese soup and stir until smooth.
Once the mixture is smooth, add in the steak and mix thoroughly.
Return the pan to the smoker set at 250 degrees and allow it to cook (without foil) for approximately 30 minutes.) This will allow the dish to pick up additional smoke flavoring. After 30 minutes, foil the pan and continue to cook.
Cook an additional hour before removing the foil. When removing the foil for the last 30 minutes of cooking, be sure to stir the dish before adding any other ingredients.
Place the other package of sliced cheddar cheese on the top of the dish and return the dish to the smoker.
When the dish is done, remove from the smoker and add ½ cup of heavy cream. Slowly, fold the cream into the dish until the desired creaminess is achieved.
Many times Mac and Cheese can be very salty, so I suggest that you salt the dish to taste at the end of smoking instead of in the beginning. I like my Mac and Cheese a little spicy, so I added a couple of shakes of chipotle salt to mine before serving. If you feel that you must salt during the cooking process, I suggest ½ tsp of GPS (garlic, pepper, and salt) as a start.
The dish is a meal in itself. The richness of the cheese complemented by the steak and peppery taste of the pepper jack cheese will make this a favorite of kids and adults.

We did this at he Royal this year for our cooking demo and cooked it in the smoker. It was good. I'll try brisket next time.
4 Tbsp (½ stick) unsalted butter, softened
1 lb elbow macaroni
2 Tbsp all-purpose flour
3 cup milk
2 ½ cup shredded sharp cheddar cheese
freshly ground black pepper
1 lb leftover baby back rib meat (leftover pulled pork, brisket, or pulled chicken would work too)
Generously butter a 13 x 9-inch baking pan on the bottom and sides with 2 tablespoons of the butter.
Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook to al dente according to the package directions.
Once you drop the pasta into the water, melt the remaining 2 tablespoons butter in a medium saucepan over medium-high heat. Sprinkle the flour over the melted butter and cook, stirring, for about 1 minute, until the butter and flour form a paste that is beginning to slightly brown. Slowly whisk in the milk and bring the mixture up to a bubble to thicken. Remove the pot from the heat, whisk in 2 cups of the shredded cheese, and season with salt and pepper.
Preheat the broiler.
Drain the macaroni and return it to the pot it was cooked in. Add the cheese sauce and stir in the leftover rib meat. Pour the baby back mac into the prepared baking pan and scatter the top with the remaining ½ cup cheese. Put it in the broiler and broil until the cheese is golden brown on top, 3 to 4 minutes. Remove from the broiler and let stand, covered with foil, for 15 minutes before serving.
Serves 4 for a main course or 8 for a side

Cheese Mix*
1/2 stick butter** (4T)
1 1/4 C Milk
1t Kosher Salt
1/8t Nutmeg
1/8t cayenne pepper
1/2 lb Elbow macaroni
1/4C Flour
2 1/4C Panko Bread Crumbs***
Tip: While the oven is heating up, start the water for the macaroni on to boil. The macaroni and the cheese roux/sauce should be ready just before the macaroni is, making the dish go faster.
Heat oven to 375 F
Butter 1 1/2Qt casserole dish
Melt 1T butter and sautee the panko bread crumbs. Set them aside.
Heat milk in a saucepan. You don't want this to boil, though
Melt remaining butter. When it bubbles, add flour and stir 1 minute (you should have a roux at this point).
SLOWLY pour the heated milk into the roux. Whisk it until it bubbles and thickens.
Stir in salt, pepper, nutmeg, and cayenne, 2 1/4c of the cheese mix. Set this aside.
Cook the pasta 2-3 short of the time on the package.
Drain and rinse under COLD water. Stir the macaroni into the cheese roux/sauce.
Pour cheese and macaroni mixture into the casserole dish.
Sprinkle remaining cheese mix on top.
Sprnkle bread crumbs on top.
Bake for 30 minutes
** If you use mizithra*** cheese, you might want to use unsalted butter.
*** You can always find this at an Asian market, but some non-Asian markets carry it.
* Cheese mix:
1/2 oz Mild Cheddar
1/2 oz Gruyere
1/2 oz Asiago
1/2 oz Parmesan
1/2 oz Romano
4 oz Pepper Jack
4 oz Sharp Cheddar
2 1/2 oz mizithra***

1 (16-ounce) package elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
3 cups milk
1 (8-ounce) package cream cheese, cut into large chunks
1 teaspoon salt
1/2 teaspoon black pepper
2 cups (8 ounces) extra sharp Cheddar cheese, shredded
2 cups (8 ounces) Gouda cheese, shredded
1 cup (4 ounces) Parmesan cheese, shredded
Load the wood tray with one small handful of wood chips and preheat the smoker to 225
degrees F.
Cook pasta according to package directions. In a medium saucepan, melt butter, and whisk flour into the butter. Cook over medium heat for 2 minutes, until sauce is bubbly and thick. Whisk in milk and bring to a boil. Cook 5 minutes until thickened. Stir in cream cheese until mixture is smooth. Add salt and pepper.
In a large bowl, combine 1 cup Cheddar, 1 cup Gouda cheese, Parmesan cheese, pasta, and cream sauce. Spoon mixture into an 11 x 9-1/2-inch aluminum roasting pan coated with nonstick cooking spray. Sprinkle top with remaining Cheddar cheese and Gouda cheese.
Place in smoker and cook 1 hours at 225 degrees F, until brown, bubbly and delicious.

1 pound smoked pork shoulder
12oz. dried ridged pasta, preferably rotini or farfalle
kosher salt
4 tablespoons unsalted butter
2 small yellow onions, chopped
1/4 cup all-purpose flour
3 1/2 cups whole milk
1 1/2 cups Stubb’s Sweet Heat BBQ Sauce
freshly ground black pepper
1 1/2 cups grated Cheddar cheese (4oz.)
1 1/2 cups grated Monterey Jack cheese (4oz.)
4oz. cream cheese
2/3 cups panko
1/2 cup grated Pepper Jack cheese
2 tablespoons extra virgin olive oil
2 tablespoons thinly sliced fresh chives (optional)
Cooking Instructions
Preheat the oven to 350 degrees.
Use leftover pulled pork from your last great BBQ or slow roast a pulled pork in your slow cooker or heavy duty roasting pan in the oven. For Stubb’s Slow Cooker Pulled Pork recipe, see our Grilling Tips videos. Don’t sauce the pork if you haven’t already. Shred the pork into about 2″ long pieces.
Cook the pasta in a large pot of well-salted water according to package directions until just barely al dente. Drain and set aside.
Melt butter in a large 8-quart saucepan over medium heat. Add onion, reduce heat to low and cook, stirring frequently until translucent and soft.
Whisk in flour and cook for 30 seconds. Whisk in milk slowly. Raise heat to medium high and whisk constantly until the mixture begins to thicken and bubble.
Whisk in Stubb’s Sweet Heat Bar-B-Q Sauce and 1/2 teaspoon each salt and pepper. Bring mixture to a low simmer, whisking constantly.
Reduce the heat to low and use a wooden spoon to stir in all cheese except Pepper Jack until melted. Stir in the reserved pork and pasta until well coated. Pour the mixture into a 12″ cast iron skillet.
In a small bowl, mix the panko, Pepper Jack, and olive oil. Sprinkle evenly over the mixture in the skillet.
Bake until the topping is browned and the cheese sauce is bubbling through the topping and around the edges of the skillet, around 40-45 minutes. If the topping begins to brown too deeply, tent loosely with foil. Let the dish rest for at least 15 minutes. Sprinkle with chives and serve.

16 oz. dry elbow macaroni
2 tablespoons nonfat dry milk
2 tablespoons flour
1 tablespoon melted butter
1 and 1/4 cups boiling water
3 cups (12 ounces) grated American cheese, divided
1/4 teaspoon salt
Cook macaroni according to package directions; drain and set aside. Heat oven to 350 degrees. In a large bowl, mix dry milk, flour and butter. Gradually add boiling water, beating constantly. Add 1 cup of cheese and continue beating until smooth and creamy. Stir in macaroni, one more cup of cheese and salt. Transfer to lightly greased 2-quart baking dish. Cover with foil.
Bake 25 minutes. Remove foil. Sprinkle with remaining cup of cheese. Continue baking 1 minute, or until cheese melts.

1/2 box pasta
1 pint whole milk
1/3 cup sour cream
1 1/2 tsp corn starch
1/2 tsp Cajin seasoning ( I like Slap Momma Ya)
1/2 tsp powdered mustard
1/4 tsp Fresh grated Nutmeg
1 tsp celery salt
1tsp onion powder
3/4 cup grated colby jack
3/4 cup grated mild cheddar+ 1/2 cup reserved
2" off a brick of velveta
12 oz water
Butter a 9X13 pan
Put the dry pasta in the pan.
Put everything but the pasta into the blender and run on high for 2 min
Pour the cheese shake over the pasta
Spread the 1/2 cup cheddar on top
Bake in a pre-heatd 375 deg oven covered for 60 min then uncover for 20 more.

1 pound macaroni, cooked and drained
1 cup grated cheddar cheese
½ cup grated Romano or Parmesan cheese
½ cup chopped onion
½ cup chopped bell pepper (if you wish)
½ cup dry white wine
2 medium size eggs
1 tablespoon prepared mustard
Louisiana hot sauce or ground cayenne pepper to taste
1 tablespoon olive oil
Preheat oven to 350 degrees. Grease a 9 by 12 inch casserole dish.
In a large bowl, combine the cooked macaroni, cheddar cheese, half the
Romano cheese, and set aside.
Put olive oil in a medium-sized saucepan and sauté the onions and bell pepper over medium high heat until the onions are clear. In a separate bowl, beat the eggs and then add wine, mustard, salt, and
hot sauce or ground cayenne pepper – mix well. Add the egg mixture and sautéed onion/pepper mixture to the macaroni and mix well. Pour into the casserole dish, top with remaining half of the Romano cheese, and bake for 45 minutes, until the top is crusty and slightly brown.
Yield is 10 servings.

2 cup dried elbow macaroni (4 cups cooked)
1 1/3 cup grated Cheddar (reserve 1 cup)
1/3 cup grated Swiss
1/3 cup grated Jack
1/3 cup grated Colby
2 1/2" of Velveta cut into 1/2 Cubes
1/2 cup sour cream
4 tablespoon butter, cut into pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1 3/4 cup milk
1/2cup pasta water
Nonstick spray
*Optional Fillers
Preheat oven to 350 degrees F.
In a large pot, bring water to a boil. Season water with salt and cook macaroni until al dente, about 10 minutes. Drain pasta and place in a large bowl. While pasta is still hot, add all cheeses. In a separate medium bowl, using a whisk, combine the sour cream, butter, salt, pepper, milk and pasta water, add to the macaroni mixture. Spray casserole dish with nonstick spray and pour macaroni mixture into the dish. Bake for 45 minutes or until golden brown. Top with reserved 1 cup Cheddar cheese,
** Jalapenos, Ham pieces, Pepperoni, Sausage coins, BACON, Mushrooms.

1 Tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 TBS butter
1/2 Cup muenster cheese (2 oz), shredded
1/2 Cup mild cheddar cheese (2 oz), shredded
1/2 Cup sharp cheddar cheese (2 oz), shredded
1/2 Cup Monterey jack cheese (2 oz), shredded
2 Cups half and half
1 Cup Velveeta (8 oz), cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/4 teaspoon black pepper, freshly ground
1. Preheat the oven to 350 degrees F.
2. Lightly butter a deep 2 1/2 quart casserole.
3. Bring a large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
4. In a small saucepan, melt 8 Tbsps of the butter.
5. Stir into the macaroni.
6. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses.
7. To the macaroni, add the half-and-half, 1 1/2 C of the shredded cheese, the cubed Velveeta, and the eggs.
8. Season with salt & pepper.
9. Transfer to the buttered casserole.
10. Sprinkle with the remaining 1/2 C of shredded cheese and dot with the remaining 1 Tbsp of butter.
11. Bake until it's bubbling around the edges, about 35 minutes. Serve hot.

2 cups (uncooked volume) of elbow macaroni (cooked per instructions on box)
1 1/4 cups milk
2 beaten eggs
1/2 stick of melted butter
1 cup diced chorizo
1/2 tsp chipotle powder
4 cups shredded sharp cheddar cheese, divided
Grated parmesan cheese
Cook the macaroni per the instructions on the box. Drain. Add butter and mix with macaroni noodles. Add milk, eggs, chorizo, 2 1/2 to 3 cups of shredded sharp cheddar cheese and mix well. Transfer to casserole dish. Top with remaining sharp cheddar cheese and sprinkle grated parmesan on top.
For oven:
Place in preheated 350° oven for 30 minutes. At the end of 30 minutes, raise the oven temp to 400° for an additional 10 minutes. Remove from oven, cool for 10 minutes, and serve.
For Grill:
Same instructions as oven, so make sure you know how to control the temps in your grill! Add some nice smoke wood during the cook! I used apple... awesome.
I use your basic elbow macaroni, 2 pounds uncooked, and I cook it just under al dente. I believe it will cook and soften some more in the oven or cooker. I use a cheese sauce, consisting of 4 tablespoons of butter and 4 tablespoons of AP flour to make a roux, blonde and not darker, add 2 cups half & half or 1 cup half & half and 1 cup whole milk. I have even used 2 cups of milk, it doesn't really matter all that much. I then add 1 cup of grated cheese, I use equal parts of cheddar, gruyere and jack cheese. Melt the cheese in the milk sauce and that is the cheese sauce. I season heavily with black pepper. Enhancements would be to add nutmeg, cardamom or some herbs like parsley and thyme to the roux prior to adding the milk. I then toss the two elements, pasta and sauce together until well coated, turn into a greased pan (for home or buffet, I use stainless, for catering or parties, I go disposable aluminum). Into the cooker for 30 minutes at 350F. Then pull, top with 1 cup crushed Italian herb or Herb butter croutons that have been crushed to a texture about the size of large grained sand. Drizzle with olive oil and back into cooker until bread crumbs are carmelized and edges are dried up a bit. Let sit for 10 minutes, then serve. A little fresh parsley, fresh ground black pepper, ground nutmeg on top goes a long ways.

Boil up the pasta 1 lb
1 3/4 cup milk (Whole milk is there any other kind)
2 tbl butter (the real stuff)
Chunk up 1 lb of Velveta type cheese
1 cup shredded cheddar
1/2 tsp mustard powder
1/4 tsp nutmeg
Pinch of cayenne
Boil pasta drain do not rinse and toss with the butter and shredded cheddar put this into an 11X9 greased casserole. Heat the milk over low heat add the mustard powder cayenne and the nutmeg once steam rises( do not boil !!!!) from the milk stir in the velveta once combined pour over pasta and bake in a 350 deg oven 1 hr.

Cook the noodles al dente'. American cheese is the key to this recipe. I've tried other cheeses but they just don't work as well. Lately it has been hard to find in blocks. I get the unwrapped sliced kind and just grate that. It doesn't have to be perfect. Allow 20 min. covered loosely to set up after it comes out of the oven.
Cooking spray for pan
1 lb elbow noodles cooked according to package directions
1 lb american cheese shredded
1 qt half and half
S & P to taste
2 tbls butter cut up
Preheat oven to 350 degrees. In a 9" x 13" pan sprayed with cooking spray, mix cooked noodles, shredded cheese, and half and half. Season lightly with S & P, and dot with butter. Bake @ 350 for 1 hour. Remove and let it set up for 10 to 20 min covered loosely.

Top with crushed goldfish cracker
8 cups shredded cheese
1.5 TSP Granulated Onion
1.5 TSP Granulated Garlic
3 TSP Pepper
3 TSP Salt
1/2 stick Velveeta
3 cups of milk
6 cans of cheddar cheese soup
3 16oz bags of XL Elbow Pasta
Cook the pasta to al dente, put in foil pan. In a sauce pan combine the soup, milk, velveta and spices. Once melted, add to noodles and mix. Top with shredded cheese and goldfish crackers. Cook in the smoker at 300 for about an hour. Sometimes I will also add cooked bacon.

2 cups elbow macaroni, uncooked
3/4 lb. (12 oz.) VELVEETA®, cut into 1/2-inch cubes
1/3 cup milk
1/8 tsp. pepper
COOK macaroni in large saucepan as directed on package; drain well. Return to pan. STIR in remaining ingredients; cook on low heat until VELVEETA is completely melted and mixture is well blended, stirring frequently.

8 cups elbows, the bigger ones, or penne works
1/4-1/2lb bacon
1 1/2 cup (measured uncooked) sliced mushrooms
half medium onion (I like onions so I use one whole onion even though the béchamel sauce recipe has onion in it too)
1 tbsp crushed garlic
béchamel sauce (see sauce instructions below...)
2oz white wine
1 tbsp mustard powder
1/2 tsp white pepper
1 tsp paprika
4C shredded non aged sharp cheddar (aged cheddar makes it oily)
1C shredded asiago
1C Shredded parmesan
Cook down the bacon, onion, mushrooms, and garlic and remove from pan. Bring the béchamel sauce to a simmer over low heat in a pot. Add the white wine, Stir in the mustard, paprika, and pepper. Gradually add the cheeses, reserving about 1/4 cup of each cheese for the top of the casserole. Stir the sauce thoroughly between each addition of the cheese. Simmer until the cheese is well blended. Stir in the bacon, mushrooms, and garlic. Cook the pasta till slightly underdone. Heat the oven to 375. In a baking dish, combine the pasta and sauce in steps, mixing between to make sure stuff is thoroughly combined. Top with reserved cheese and breadcrumbs or cracker crumbs if you like. Bake uncovered till top is browned and food is cooked through. 20-30 min.

8 cups shredded cheese
1.5 TSP Granulated Onion
1.5 TSP Granulated Garlic
3 TSP Pepper
3 TSP Salt
1/2 stick Velveeta
3 cups of milk
6 cans of cheddar cheese soup
3 16oz bags of XL Elbow Pasta
Top with crushed goldfish cracker
 Cook the pasta to al dente, put in foil pan. In a sauce pan combine the soup, milk, velveta and spices. Once melted, add to noodles and mix. Top with shredded cheese and goldfish crackers.  Cook in the smoker at 300 for about an hour. Sometimes I will also add cooked bacon.

MACARONI AND CHEESE #7 60 servings  
3 16oz bags of XL Elbow Pasta
6 cans of cheddar cheese soup
3 cups of milk
1/2 stick Velveeta
3 TSP Salt
3 TSP Pepper
1.5 TSP Gran Garlic
1.5 TSP Gran Onion
8 cups shredded cheese
Top with crushed goldfish cracker
Cook the pasta to al dente, put in foil pan. In a sauce pan combine the soup, milk, Velveeta and spices. Once melted, add to noodles and mix. Top with shredded cheese and goldfish crackers. Cook in the smoker at 300 for about an hour. Sometimes I will also add cooked bacon.

MACARONI AND CHEESE #8 80 servings
Here is a super easy one. It uses flour, but you don't make a roux with it. This recipe is enough for 80 people, so just double it up.
4 pounds elbow macaroni
4 pounds Velveeta
3/4 pound butter (3 sticks)
1 1/2 cup flour
1 gallon milk
6 teaspoons salt
1 teaspoon pepper
Shredded Cheddar and Monterey Jack cheese.
Cook macaroni; rinse and set aside. Melt butter and add flour, salt, pepper, and milk; cook, stirring constantly until smooth. Add Velveeta, stir until well blended. Pour over macaroni, mix, then put in steam pans and top with shredded cheese. Bake for 1 hour at 350*.

You can easily divide this recipe in half; use a 1 1/2-quart casserole dish if you do.
Serves 12
6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
1 pound elbow macaroni
Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

7 tablespoons unsalted butter, plus more for the dish
Kosher salt
1 pound elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup hot sauce (preferably Frank's)
2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream
1 cup panko (Japanese breadcrumbs)
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley
Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain. Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute. Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth. Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top. Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.

2 cups uncooked elbow macaroni
1 stick butter
12 ounces yellow cheddar cheese
4 ozs. Mozzarella cheese
5 cups milk
salt and pepper to taste
Pre heat oven 350
Layer macaroni, butter, and cheese in the order given in a 9-by-13 dish. Pour milk over the top layer. Bake 1 hr. do not cover. To prevent this dish from becoming too brown and crusty, cover with foil for the last 15 min. of baking.

1 (16 ounce) package elbow macaroni
1/4 cup butter
1/4 cup all purpose flour
3 cups milk
1 (8 ounces) cream cheese, cut into large chunks
1 teaspoon salt
1/2 teaspoon black pepper
2 cups extra sharp Cheddar cheese, shredded
2 cups Gouda cheese shredded
1 cup Parmesan cheese, shredded
 Load the wood tray with one small handful of wood chips and preheat the smoker to 225° F. Cook pasta according to package instructions. In a medium saucepan, melt butter, and whisk flour into the butter. Cook over medium heat for 2 minutes, until sauce is bubbly and thick. Whisk in milk and bring to a boil. Cook 5 minutes until thickened. Stir in cream cheese until mixture is smooth. Add salt and pepper. In a large bowl, combine 1 cup Cheddar, 1 cup Gouda cheese, Parmesan cheese, pasta, and cream sauce. Spoon mixture into an 11 by 9 ½-inch aluminum roasting pan coated with nonstick cooking spray. Sprinkle top with remaining Cheddar cheese and Gouda cheese. Place in smoker and cook 1 hour at 225° F, until brown, bubbly and delicious.

I made this one from Barefoot Contessa. Just left out the tomatoes and used regular swiss instead of Gruyere because of the price. Also my cheese ratio was more 2 cheddar to 1 Swiss. Came out very good.
Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Preheat the oven to 375 degrees F. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well. Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish. Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

1lb large elbow mac. into boiling water for 5 min (not quite al dente)
cheese sauce as follows
1/2 stick butter

3tbls flour for roux
4 cups whole milk
4 cups shredded cheddar
4 cloves of garlic minced
6 slices of brisket flat cubed
combine with the mac in 1/2 disposable pan on top add 2 cups cheddar + 4 strips of bacon crumbled
cook 30 min @350 or until you get to color you want on top.

2 cups large elbow Macaroni, uncooked (about 1/2 lb)
2 cups low fat Milk (about 16 oz) , or more if needed
1 tablespoon Butter, for flavor
1/2 teaspoon Mustard powder
1 teaspoon Salt, plus additional for final season later
Dash of Nutmeg
1 cup Grated Cheese
bacon bits, bread crumbs, chopped parsley, diced tomatoes (optional)
black pepper to taste (optional)
Place raw elbow macaroni in colander and quickly rinse under water. Let drain. In medium sauce pan (about 3.5 qt), add milk, raw elbow macaroni, salt, butter, mustard powder and nutmeg. On medium heat, slowly bring milk/macaroni mixture to a simmer, stirring the macaroni frequently as it comes up to a simmer. This will separate macaroni and keep them from sticking together. DO NOT LEAVE THE STOVE! The milk mixture will come to a boil very quickly and leaving it unattended will leave a big mess on your stove stop. Once mixture comes to a simmer, immediately turn down heat to LOW. Macaroni will slowly cook in the milk. Having your heat too high will evaporate the milk too quickly! Continue to stir the mixture frequently so that macaroni will cook evenly and absorb milk evenly. If you don't stir your mixture frequently, you will get a big clump of macaroni in the end! Stir, stir stir! Cook for about 15-20 minutes or until milk has been fully absorbed. If macaroni is not cooked fully, add a little more milk or water to mixture ( in small amounts) until macaroni is fully cooked. This will take about another 5 minutes. When milk has evaporated, stir in grated cheese of your choice. Stir the cheese evenly into the macaroni. Turn off heat. Place lid on top of pan and cover for about 5 minutes. This rest period will allow macaroni to plump up and absorb any excess milk. Take a final taste and add additional salt to taste. Before serving, stir one final time to mix everything together.
Serve immediately. 

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