Smoked Mac n Cheese

Ingredients

• 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) Colby Jack cheese, shredded
  
• 1 cup (4 ounces) Parmesan cheese, shredded
  

Directions

Load the wood tray with one small handful of wood chips (or whatever you need to do for your smoker) 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 Colby Jack 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 Colby Jack cheese.
Place in smoker and cook 1 hours at 225 degrees F, until brown, bubbly and delicious.

Take out, crumble ritz crackers on top with a little more cheese and put under broiler until brown.