6 Cheese Macaroni made with mild cheddar, extra sharp cheddar, Colby jack, pepper jack, mozzarella, and Colby.
Ingredients
8oz Mild Cheddar
8oz Extra Sharp Cheddar
8oz Colby Jack
8oz Pepper Jack
8oz Mozzarella
8oz Colby
10.5oz can Cream of Mushroom Soup
1 ½ cups Sour Cream
1/4 cup Blue Plate Mayo
2 tablespoons Hot Sauce
2 tablespoons Dijon Mustard
1/2lb cooked Elbow Macaroni
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1 tablespoon Killer Hogs AP Seasoning
1 sleeve Ritz Crackers Crumbled
2 tablespoons Melted Butter
Directions
Prepare pellet grill or oven for indirect. Cooking at 350 degrees.
Shred cheese and place in casserole dish. Add cream of mushroom soup and place on the smoker until cheese melts.
Cook pasta according to the directions on the package.
Remove melted cheese mixture from pit and fold in sour cream, Blue Plate Mayo, hot sauce, and Dijon mustard.
Add cooked pasta and fold. Then season with Killer Hogs AP mixture.
Combine melted butter with crumbled Ritz crackers and sprinkle over the top of the casserole.
Place on the pit and cooked for 45 minutes to 1 hour until it’s hot and bubbly around the edges and the top begins to brown.
