3 cups of shredded cheese (we used pepperjack)
1.5 cups of whole milk
1/2 cup flour
8 TB butter
1 cup of heavy cream
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried mustard
1/4-1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon white pepper
1# of macaroni (cooked and cooled)
Shred your cheese:
In a large pot over medium heat melt the butter and add in the flour. Stir for a couple minutes until it is golden brown.
Add in the cream and milk. Add in the cheese a handful of time and stir until melted. Repeat until all cheese is done and the mixture has melted
Once all the cheese has been melted add in the garlic, onion, cayenne, mustard, pepper, and salt. Add in the macaroni and stir to combine.
Pour into a 9x9 pan, get your smoker at 225-250, and throw it on.
Yes that is garlic ring bologna. Let it go for 3 hours without stirring.
If you want to get fancy for your guests when it is done scoop it into a bowl, add some breadcrumbs on top, and more cheese if you love them. Throw under a broiler for a couple of minutes.
If you really love your friends you will invite them over the next day and do it right.
Once hte mac and cheese is done off the smoker remove and put in the fridge.
The next day slice it into bars.
Take three bowls. Bowl one put some flour in, bowl 2 beat up 2 eggs, and bowl 3 put in either panko or breadcrumbs.
Cover the bars with flour, then with eggs, and then with breadcrumbs.
Dump it into a 350 degree fryer for 6-8 minutes.
Serve that and they will love you forever.