• ½ stick of butter, melted
  • 1 lb of elbow macaroni
  • 1 tsp smoked paprika
  • ½ tbsp. black pepper
  • ½ tbsp. salt
  • 1 lb Velveeta, cubed
  • ½ (8oz) Gouda, cubed
  • 2 cups heavy whipping cream
  • 3 cups whole or 2% milk
  • 1 cup chopped cooked smoked pork or brisket
  • 2 cups shredded Colby & Monterey cheese
  • 1 cup crunched corn flakes (not to powder, just crunched in hand)
    Makes 1 half-sized aluminum roasting tray
  1. Place the past in the pan (uncooked)
  2. Pour in the butter and mix the noodles to coat with butter.
  3. Add in all the other ingredients, except the shredded cheese.
  4. Smoker set at 325, place the pan on smoker uncovered.
  5. After 30 min. stir thoroughly.
  6. After 30 more min. stir thoroughly and then add shredded cheese on top, then add crunched corn flakes on top of cheese.
  7. After 15-25 more min remove from smoker (cheese should be melted on top, corn flakes lightly browned)
  8. ENJOY!