Step-by-Step Instructions

1. 1.Prepare the Cheese

   Grate 4 cups of sharp cheddar cheese from a block. Avoid using pre-shredded cheese as it contains cornstarch, which can prevent a creamy result.

2. 2.Cook the Noodles

   Boil a pot of salted water. Add one box of small shells or macaroni noodles and cook until al dente, which is typically about 9 minutes. Drain the noodles and set aside.

3. 3.Prepare the Smoker

   Fire up your grill or smoker for indirect grilling. For this recipe, a Weber kettle is used. Light about a quarter chimney of B&B charcoal. Aim for a temperature of approximately 300°F (150°C). Add hickory wood chips for smoke flavor.

4. 4.Make the Cheese Sauce Base

   In a saucepan, combine one 10.75 ounce can of condensed cream of chicken soup, 1 stick of unsalted butter, 1 cup of whole milk, and 1/2 cup of heavy whipping cream. Bring the mixture to a simmer over medium heat, stirring occasionally until the butter is fully melted and the mixture is smooth.

5. 5.Add Cheese and Seasonings to Sauce

   Once the sauce base is simmering, gradually add the grated sharp cheddar cheese, one cup at a time, stirring continuously until each addition is fully melted and incorporated. After all the cheese is melted, add 1/4 teaspoon of freshly ground black pepper and 1 tablespoon of Pop Smoke Memphis style rub (or your preferred rub). Stir well to combine the seasonings.

6. 6.Combine Noodles and Sauce

   Pour the cooked and drained noodles into a large mixing bowl. Add the prepared cheese sauce over the noodles. Stir thoroughly to ensure all the noodles are evenly coated with the creamy cheese sauce.

7. 7.Prepare for Smoking

   Transfer the mac and cheese mixture into a disposable aluminum pan. Spread the mac and cheese out evenly in the pan. Sprinkle the remaining grated sharp cheddar cheese over the top of the mac and cheese.

8. 8.Smoke the Mac and Cheese

   Place the aluminum pan with the mac and cheese on the cooler side of your grill/smoker, set up for indirect heat at 300°F (150°C). Close the lid and smoke for approximately 30 minutes, or until the cheese on top is melted, bubbly, and has a nice golden-brown color.

9. 9.Serve and Enjoy

   Carefully remove the smoked mac and cheese from the grill. Let it rest for a few minutes before serving. Enjoy your creamy, smoky mac and cheese!