After trying to make a really good mac n cheese in our smoker several times...I finally came up with one that is creamy and not too dry. If the cheese sauce is too thick to start with, is comes out too dry after it is smoked. Also, undercooking the macaroni helps it not to get mushy when smoked. While I usually like bread crumb topping on it, that doesn't work in the smoker. It gets way too dried out. I found just cheese on top works best. Feel free to use a cheese variety of cheeses that suit your tastes and budget. This is what worked to put a big smile on my families faces. Enjoy!
1Boil macaroni in salted water until very al dente' (about 5-7 min). It will cook the rest of the way in the smoker. Drain and set aside. Spray aluminum (disposable) casserole or lasagna pan with non stick spray.
2In a large heavy pot on medium heat, melt butter or bacon grease. Stir in flour and cook for a minute. Stir in wine and cook until evaporated. Whisk in milks, mustards, and cheeses and cook until sauce is smooth and bubbly. Stir constantly to avoid burning. Season to taste.
Mix cheese sauce with macaroni and pour into prepared pan. Top with extra cheese.
3Smoke in smoker for 2-4 hours (depending on the type of smoker you use) and smoke until light golden brown. Enjoy!
4**Sauce should not be too thick. So if you want it creamy when it's done, thin it with a little more milk. If you like it dryer, keep the sauce thicker. The longer cooking time in the smoker as opposed to baking in the oven, makes the cheese sauce soak into the macaroni. If you just want to make it in the oven, bake at 350 degrees for 40-50 minutes or until light golden brown.