Smoked Mac and Cheese

• 6 oz cheddar cheese
• 6 oz Monterey jack cheese
• 6 oz gouda cheese
• 8 cups water
• 2 tsp kosher salt
• 1 lb box macaroni noodles
• 4 tbsp. butter
• 16 oz Velveeta
• 2 cups milk
• 2 cups grated Parmesan cheese
• 1 tsp granulated garlic
• 1 tsp black pepper
• 1 cup milk
• 1 tbsp. BBQ rub

Directions

1. Heat your smoker to 350-375F degrees with pecan wood.
2. Shred all of the cheeses and mix them together in a large bowl. You should end up with about 6 cups.
3. Bring the water and salt to a boil in a large pot. Add the pasta and cook for 7-8 minutes. Pour into a colander and rinse with cold water. Set aside.
4. In a large pot over medium heat, melt together the butter, Velveeta, 3 cups of shredded cheese mix and 2 cups milk. Stir until smooth.
5. Place the noodles in an aluminum half pan. Mix in the Parmesan cheese, granulated garlic, black pepper, 1 1/2 cups of the shredded cheese and 1 cup milk.
6. Pour the cheese sauce into the pan, and stir well. Top with 1 1/2 cups shredded cheese. Pour 1 cup milk over the top. Sprinkle on your favorite BBQ rub.
7. Place the pan on the smoker over indirect heat. Smoke for 30 minutes, until brown..