American Barbecue, Grilling and Smoke-Cooked Foods

The Mac and Cheese was to die for

Decided to make a couple fatties and take them to my new job....man do I have a following now...lol...they went over great. I did have a blow out on my apple pancake fattie but the mexican style one turned out good. sorry i don't have any pics of it cut but no cameras allowed in to the building.
first i roasted the anaheim and sweet-ed it, and peeled. then a mixture of chorizo, potatoes, green chiles, ect....

Now for the mexican mac and cheese...man will this be done again. my kids went CRAZY for this ! First I used 1 bag of noodles. cooked about 3/4 lb of bacon diced up 1 jalap and 1 onion (small). Add some flour, half and half. Topped it off with mixing in some velveeta,cheddar,and parmesan. Oh and i almost forgot the diced green chiles. Smoked for about 2 hrs @ 250 or so....YUMMY

here is the recipe I based mac and cheese off of. I really didn't measure anything or keep track of anything i did. so this will be a "loose" recipe.

1. sautéed about 3/4lb bacon. Then I pulled out the bacon and sautéed a diced onion, jalap, and some green chilies till tender. I took the already cooked mac noodles and mixed some flour ( i have no idea how much), half&half, a little milk, shredded cheddar cheese (as much as u want), cut velveeta chunks (about 1/3 a big loaf), and sprinkled parmesan in there as well. I mixed all this together till it had a consistency of regular mac and cheese. then smoked for about 2hrs at around 250 or so. Hope this will help some people out. and here is the recipe i started with and changed to MY WAY...lol..oh and i didn't do any egg it just sounded wrong.

1/2 lb. elbow macaroni
4 tbsp. butter
3 tbsp. all-purpose flour
1 tsp. salt
1/2 tsp. white pepper
1 tbsp. grated onion
2 eggs
2 c. milk
1 c. shredded sharp cheddar cheese
1 c. Velveeta cheese
1/2 c. grated Parmesan cheese
1 (4 oz.) can button mushrooms, drained
1/2 c. finely chopped celery
1/4 c. chopped green pepper
Pimiento strips for garnish
Cook macaroni in boiling salted water until tender, about 8 to 10 minutes; drain and rinse.
Melt butter in saucepan. Stir in flour, salt and pepper and onion. Mix eggs with milk and blend thoroughly. Stir into butter mixture and cook over low heat, stirring constantly until thickened. Add cheese, stir until blended. Fold in cooked macaroni, mushrooms, celery and green peppers. Pour macaroni in buttered 2-quart casserole and bake in preheated 350 degree oven for 25 to 30 minutes. Garnish with strips of pimiento if desired.