Smoked Mac and Cheese

Competition mac and cheese: velveeta base for the protein strands, sharp cheddar for flavor, 2 hours on the smoker. Gets a crust. Changes people.

1. 1

   Cook macaroni to al dente. Drain but do not rinse.

2. 2

   Combine milk, cream, beaten eggs, mustard, and hot sauce in a large cast iron skillet or foil pan.

3. 3

   Add hot macaroni and all cheeses. Stir well — the pasta heat will start melting the cheese.

4. 4

   Set smoker to 250F. Put mac on the smoker uncovered.

5. 5

   After 1 hour, stir gently. After 2 hours, a skin should have formed on top and edges should be bubbly.

6. 6

   Let rest 10 minutes before serving. The texture firms up as it cools slightly.