3 tablespoons Unsalted or Salted butter
to taste salt and pepper
2 tablespoons flour
1 canned evaporated milk
½ cup half and half
Cheese in any form
sharp cheddar cheese
8 ounces uncooked Macaroni
.5 lbs thick cut bacon
Cook macaroni according to the package directions. Drain.
Put macaroni in glass pan add butter and salt set in smoker till
macaroni has a slightly smoked flavor.
Add butter to skillet, as soon as butter melts whisk in flour. Continue whisking until flour is fully mixed . Then cook for about a minute to get rid of the flour taste.
Slowly add evaporated milk a little at the time, followed by the half and half ; you do not want the mixture to form any lumps. Simmer for about 3-5 minutes until mixture thickens slightly.
Add seasonings, onion and garlic powder, creole seasoning and cayenne pepper.
Bring to a simmer and let it simmer gently for about 2 minutes.
Stir in the bacon, cheeses (reserve some as toppings later), and continue stirring until everything’s melted and evenly combined and, smooth. Salt & pepper, to taste.
Then add the cooked pasta to the pot, stir to evenly incorporate.
Transfer the pasta mixture into a the pan or into a lightly greased 2-qt. baking dish; top with remaining cheese.
Smoke at 375 Degrees F° for 20 minutes or until golden and bubbly.