Smoked Macaroni and Cheese

This uses four different cheeses.  I've also done it in the oven. Not quite as good but if you aren't running the smoker it's a nice option.

• 16 ounces (1 package) macaroni

• 1/4 cup butter

• 1/4 cup  flour

• 3 cups milk

• 1 (8-ounce) package cream cheese, cut into chunks

• 1 t salt

• 1/2 t black pepper

• 8 ounces extra sharp cheddar cheese, shredded, divided

• 8 ounces smoked Gouda cheese, shredded, divided

• 4 ounces Parmesan cheese, shredded (do NOT use the powdered stuff)

Directions are just a straightforward mac and cheese.

1. Cook the pasta til it is al dente (slightly chewy when you eat a piece)

2. Melt the butter in a saucepan.  Whisk in the flour and bring it to a boil (whisking constantly) for one minute.  This is important because it eliminates the flour taste.  Slowly add milk, whisking constantly and bring to a boil.  Remove from heat and stir in cream cheese, s & p and wisk til smooth.

3.  Combine 2 cups each cheddar and Gouda, parmesan, pasta, and sauce and mix it all up.

4. Coat 9 x 13 aluminium foil baking dish with cooking spray (you are putting in the smoker so you want the aluminium dish) and dump the whole mixture in.  Cover with foil.

5. Smoke for 45 minutes (if you are doing meat  you'll have a temperature somewhere between 210°F and 250°F), then take off the foil, sprinkle with the rest of the cheese, and stick it back in the smoker for another fifteen minutes.