>1lb (16 oz) Elbow Macaroni
>1/4 cup flour
>1/4 cup butter
>3 cups milk
>Grilling Gods™ Southern Heat rub
>2 1/2 cups hand shredded cheese (you can use two types like, 12 oz Colby Jack and 12 oz of Sharp Cheddar)
1.Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
2.Add your 1/4 C butter to a medium saucepan and melt, then whisk in your 1/4 C flour and cook for about 2 minutes until it starts to get bubbly and you’ll notice it has turned a bit brown. Once you’ve reached this stage whisk in your 3 C milk and bring to a boil. Cook for 5 minutes until it starts to thicken.
3.In a large heat-resistant bowl, add your 2 C of cheese. Combine with the cream sauce we made earlier and mix until the cheese is melted and evenly distributed. Add in 2-4 tablespoons of Grilling Gods™ Southern Heat rub (depending on how spicy you want the dish to be) Then add in your pre-cooked elbow macaroni.
4.Once you have everything mixed together to your liking spray an 8×8 aluminum tray with cooking spray and spoon in your mixture and even it out. Cheap aluminum trays are fantastic for recipes like this that you want to toss on the smoker since you won’t want to stain a nice pan with smoke.
5.Add the last 1/2 C of cheese to the top of your dish and throw it on the smoker on indirect heat at 225 F for about 2 hours until its crisped on top but still nice and gooey on the inside.