Smoked Buffalo Mac-n-Cheese

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I have been asked many times for the recipe we use in catering for our smoked mac-n-cheese. It's probably our most requested side dish, and made even better by Moore's Marinade Buffalo Wing Sauce. I have decided to share the recipe here, and I'll probably be posting a few more recipes soon. I hope you enjoy.

Makes (1) aluminum half pan of Smoked Buffalo Mac-n-Cheese
Ingredients -
• 1 16-oz pkg elbow macaroni
• ¼ cup butter
• 1 pkg cream cheese (8 oz)
• ¼ cup flour
• 2 tsp salt
• 2 tsp black pepper
• 3 cups whole milk
• ½ cup bacon bits
• 8 oz (about 2 cups) shredded mild cheddar cheese
• 8 oz (about 2 cups) shredded sharp cheddar cheese
• 4 oz (about 1 cup) 4-cheese blend (think it’s called Mexican cheese)
• 4 oz (about 1 cup) shredded Parmesan cheese
• ½ cup Moore’s Marinade Buffalo Wing Sauce (this provides a nice subtle bite to compliment the cheese)

1. Boil pasta according to instructions on pkg with some salt. (6-7 min), then set aside in large mixing bowl
2. Begin cream sauce by melting butter in a saucepan, and whisking in flour slowly. Cook for 2 minutes till it thickens, and whisk in milk slowly. Bring this to a slow boil, and when it starts to thicken fold in cream cheese. Keep whisking slowly till cream cheese is melted and sauce is smooth. Add salt, pepper, and Moore’s Buffalo wing sauce, and whisk till texture is smooth and even colored.
3. In large mixing bowl add all cheeses but 1 cup of sharp cheddar(this will go on top). Stir in with pasta, then add hot cream sauce and continue to mix together.
4. When all ingredients are blended together, place into small aluminum half pan, then add the remaining cup of sharp cheddar cheese to the top, and sprinkle the bacon bits on last.
5. Place into smoker at 250 degrees for 30-40 min, until top cheese melted. (do not oversmoke)
6. We figure approx 20 servings per pan

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