1 cup shredded cheese
1 cup shredded mozzarella cheese
1 cup American cheese (chunked)
1 8 oz package of cream cheese
1 ½ cups of milk
16 ounces of macaroni
1 1/2 cups of thick cut bacon, cubed (the thicker the better. I use quarter inch thick.)
1 medium sized onion, chopped
Boil some water and cook the macaroni as you normally would – but pull it
off your stove a few minutes early (after about 7 minutes.) Drain the water and pour it into a large, smoker-safe container. I’ve seen a lot of sites suggest a cast iron skillet, but a large, disposable baking pan works fine.
Chop up a medium-sized onion. Saute it until mostly
transparent. Pour it into the pan along with the rest of the ingredients. Stir.
Fire up and stabilize your smoker at about 250 degrees. Put the dish on the smoker and toss some hickory chips into the fire. Cook for about an hour, stirring frequently.