Recipe

Ingredients

• 1 pound Elbow Macaroni (dry elbow macaroni, boiled al dente and drained)
• 4 cups Cheddar Cheese (shredded sharp cheddar)
• 1 can Condensed Cheddar Cheese Soup (approximately 10.5 oz, such as Velveeta or Campbell's cheddar cheese soup)
• 4 tablespoons Unsalted Butter (softened, half a stick)
• 2 cups Half‑and‑Half (full‑fat, 1 pint)

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a rolling boil, add the elbow macaroni and cook until al dente, about 8‑10 minutes. Drain and set aside.

   Time: PT12M

   Temperature: 212°F

2. Combine Cheese Base

   In a large mixing bowl, combine the shredded cheddar, condensed cheddar cheese soup, softened butter, and half‑and‑half. Pour a small amount of half‑and‑half into the soup can first and stir to thin the thick soup, then add the remaining half‑and‑half and mix until smooth.

   Time: PT5M

3. Preheat Smoker and Transfer Mixture

   Preheat your smoker to 225°F. While it’s heating, fold the cooked pasta into the cheese mixture, then spread everything evenly in a half‑sheet tray.

   Time: PT5M

   Temperature: 225°F

4. Smoke the Mac and Cheese

   Place the tray in the smoker and cook for 2 hours, keeping the temperature steady at 225°F. Do not open the smoker frequently; the gentle heat will melt the cheese and develop a light brown crust on top.

   Time: PT2H

   Temperature: 225°F

5. Finish and Serve

   Remove the tray from the smoker. The top should be lightly browned and the interior creamy. Scoop portions onto plates, optionally stir to blend the browned bits throughout, and serve hot.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

12g

Carbohydrates

45g

Fat

25g

Fiber

2g