Smoked Mac and Cheese

Prepare Onions:

• Heat a pan to 180-210 degrees.
• Add 2-3 tbsp butter to the pan.
• Chop 3 yellow onions and add them to the pan.
• Caramelize the onions by cooking them slowly for 15-20 minutes, occasionally stirring.
• Optionally, add a dash of Kentucky bourbon while cooking the onions.

Cook Pasta:

• Boil water in a separate pan and salt it.
• Add the macaroni shells to the boiling water and cook until al dente.

Prepare Cheese Sauce:

• Grate 3.5 oz Parmesan cheese, 3.5 oz Gruyere cheese, and 7 oz white cheddar cheese.
• Cut 5 oz Port Salut into pieces.
• Mix the cheese blends together, setting aside a handful for topping the mac and cheese later.
• Add 2 tbsp flour to the pan with the onions and mix well.
• Gradually add 2 cups heavy cream to the pan, stirring constantly.
• Add the mixed cheese blend to the pan, stirring until melted and combined.

Combine Pasta and Sauce:

• Drain the pasta, reserving 1 cup of the pasta water.
• Pour the saved pasta water into the cheese sauce, stirring until the sauce is slightly runny.
• Generously add Dan-O's Original and Cheesoning to the sauce.
• Add the al dente macaroni shells into the sauce, stirring until well combined.

Prepare for Baking:

• Transfer the mac and cheese mixture to a baking pan.
• Sprinkle the reserved cheese blend on top.
• Add Cheesoning blend on top.
• Place the baking pan in a smoker preheated to 300 degrees and cook for 1 hour.

Prepare Topping:

• Cut 4 bacon slices into tiny pieces.
• Cook the bacon in a pan until crispy.
• Add 1.5 cups panko bread crumbs to the bacon and toast until golden brown.
• Season with Dan-O's Original and Cheesoning.
• Remove from the pan when crispy and set aside.

Finish and Serve:

• After 1 hour, remove the mac and cheese from the smoker.
• Top with the bacon and panko mixture.

Serve and enjoy!