2 tablespoon butter
2 cups whole milk
1/2 teaspoon salt
1 teaspoon ground mustard
1 teaspoon onion powder
1 teaspoon red hot
1 lb. American cheese
1 lb of Velveeta cheese
8 oz. cream cheese
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1 cup sour cream
1/2 cup mozzarella cheese
1 cup yellow cheddar cheese
2 cups cooked elbow macaroni
½ – ¾ sleeve of Ritz Crackers
6 – 8 slices of cooked chopped bacon, or crumbled
Cook bacon until crispy, set aside
Boil macaroni 10 minutes in salted water. Meanwhile, in a large saucepan, melt butter then add milk slowly add the rest of the ingredients with the exception of the Ritz Crackers, Mozzarella cheese and Cheddar Cheese. Cook on very low heat constantly stirring until everything is smooth.
Remove cheese sauce from flame, remove elbow macaroni and drain,transfer to a greased 9” x 13” dish. Stir in the cheese sauce.
Sprinkle a small amount (who am I kidding, I use a lot) of Bacon on top followed by some cheddar then the Ritz crackers then rest of the cheddar and and mozzarella.
Smoke at 250 for approximately 2 hours or until golden brown and bubbly to prevent this dish from becoming too brown and crusty, cover with foil if needed.
One thing I like to do is smoke for a couple hours and then cover it so the top does not get too brown.
** Add diced jalapenos if you want a kick
