SMOKED MAC AND CHEESE

Smoked Mac and Cheese image

I found this smoked mac and cheese recipe years ago in a magazine, and kept adding and taking away ingredients until I found the perfect combination. You can bake it in the oven, but grilling or smoking the dish is the real way to go. -Stacey Dull, Gettysburg, Ohio

Provided by Taste of Home

Time 1h

Yield 2 casseroles (8 servings each).

Number Of Ingredients 17

Ingredients

6 cups small pasta shells
12 ounces Velveeta, cut into small cubes
2 cups shredded smoked cheddar cheese, divided
1 cup shredded cheddar cheese
1 cup 2% milk
4 large eggs, lightly beaten
3/4 cup heavy whipping cream
2/3 cup half-and-half cream
1/2 cup shredded provolone cheese
1/2 cup shredded Colby-Monterey Jack cheese
1/2 cup shredded pepper jack cheese
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
1/2 teaspoon liquid smoke, optional
Dash cayenne pepper, optional
8 bacon strips, cooked and crumbled, optional

Steps:

Preheat grill or smoker to 350°. Cook pasta according to package directions for al dente. Drain and transfer to a large bowl. Stir in Velveeta, 1 cup smoked cheddar, cheddar cheese, milk, eggs, heavy cream, half-and-half, provolone, Colby-Monterey Jack, pepper jack, salt, pepper, paprika and, if desired, liquid smoke and cayenne pepper., Transfer to 2 greased 13x9-in. baking pans; sprinkle with remaining 1 cup smoked cheddar cheese. Place on grill or smoker rack. Grill or smoke, covered, until a thermometer reads at least 160°, 20-25 minutes, rotating pans partway through cooking. Do not overcook. Let stand 10 minutes before serving; if desired, sprinkle with bacon.

Nutrition Facts : Calories 403 calories, Fat 23g fat (13g saturated fat), Cholesterol 117mg cholesterol, Sodium 670mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.