Smoked Mac and Cheese? Yes, really.

Yes, we have gone a little smoker crazy.  Tom mentioned smoked macaroni and cheese.  Most options I found used smoked cheese, not a smoker.  Those that used a smoker I was not happy with, so, why not take a 'standard' mac an cheese and tweak it - so that is what I did.  You can use All Purpose Flour instead of Cake Flour.  The bacon can be omitted - use 1/4 cup butter instead of the bacon grease.

13 to 16 Ounces Pasta (I used 13.5 ounce wheat pasta)
1 LB Bacon, Cut into Cubes
1/4 Cup Cake Flour
12 Ounces Low Fat Evaporated Milk
1/2 Cup Half and Half
1 Tsp Chili Powder
1/2 Tsp Pepper
3 Cups Shredded Cheddar Jack Cheese

Put 1 cup wood chips in to soak.  Prepare smoker for indirect cooking and heat to 325 degrees.  Coat foil casserole pan with cooking spray, set aside.  Cook pasta 1/2 time recommended on the package.  Drain and spray with cold water.  Set aside, as necessary.

Add chili powder to evaporated milk, set aside.

Cook bacon until crispy.  Drain (reserving grease) and put into the bottom of a bowl.

Put 1/4 cup bacon grease and flour into pan.  Whisk to combine.

Add half of the half and half.

Whisk until mashed potato consistency, add remaining half and half.  Whisk until smooth,

Add evaporated milk, half at a time, whisking completely after each addition.  Add 2 cups cheese.

Whisk to combine.

Add pasta and cheese sauce to bacon bowl.

Stir to combine.  Top with remaining cup of cheese.

Take to smoker.  Put wood chips onto hot coals, put mac and cheese on plate cooker.  Close and cook for 1 hour.