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Ingredients
- 2 cups elbow macaroni
- 5 Tablespoons butter
- 3 Tablespoons all-purpose flour
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 2 cups Milk
- 2 cups shredded cheddar cheese divided
- 4 oz process cheese cubed, Velveeta
- 1 loaf of white bread
- Sliced cheddar cheese
Ingredients
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Instructions
- Preheat smoker to 350 degrees.
- Cook macaroni according to package directions.
- Meanwhile, in a skillet or saucepan, melt 5 tablespoons butter over medium heat.
- Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2-3 minutes or until thickened.
- Reduce heat. Add 1 1/2 cups cheddar cheese and process cheese, stirring until cheese is melted.
- Transfer cooked macaroni to a greased Dutch oven or a casserole dish. Pour cheese sauce over macaroni and mix well.
- Sprinkle 1/2 cup of cheddar cheese on top.
- Smoke uncovered on 350 degrees for 30 minutes.
- When macaroni is done, cool to room temperature then refrigerate for 2 hours.
- When cool, slice into squares that will fit in between your bread.
- Get 2 slices of bread, butter one side on each slice. Put a slice of bread, butter side down in square cast iron cooking iron.
- Place a slice of cheese, then a square of macaroni on top of bread.
- Stack slice of cheese on top of macaroni and another piece of buttered bread, buttered side up.
- Close cooking iron and cook over fire until bread is browned and cheese is melted.