Smoked Green Chili Macaroni and Cheese

Smoked Green Chili Macaroni and Cheese

Ingredients:

16 oz elbow macaroni (or your favorite pasta)
6 C whole milk
3 C heavy whipping cream
12 oz sharp cheddar, grated
12 oz pepper jack cheese, grated
1 (16 oz) bottle 505 Southwestern Fire Roasted Green Chiles
Code 3 Spices Grunt Rub
4 oz bread crumbs
8 oz bacon, cooked, diced
Kosher salt, to taste

Instructions:

1.Preheat your Yoder Smokers YS640 pellet grill to 250ºF. In a half sized steam table food pan, combine the uncooked macaroni, milk, heavy cream, cheeses, 505 Southwestern Fire Roasted Green Chiles and 1-2 tablespoons of Code 3 Spices Grunt Rub. You will probably have to turn up the edges of the foil pan. It will be very full. Carefully mix the ingredients with your hands. Place the pan on the second shelf in the cooker.

2.After one hour, stir the ingredients with a spoon. Make sure to get all the way to the bottom of the pan, so it doesn't burn. Meanwhile, cook and dice your bacon. After the macaroni has cooked for 2-2.5 hours you should have a creamy mixture with little standing liquid. Add the bacon and give it another good stir. Taste and add salt as necessary. Sprinkle the bread crumb topping over the pan, and cook an additional 30 minutes until bread crumb begins to brown and the liquid is bubbling up through the topping. The finished product should be creamy, but not runny.