6 Cheese Macaroni

6 Cheese Macaroni

Author

Malcom Reed

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
• 1 tablespoon Killer Hogs AP Seasoning
• 1 sleeve Ritz Crackers Crumbled
• 2 tablespoons Melted Butter

Directions

1. Prepare pellet grill or oven for indirect. Cooking at 350 degrees.
2. Shred cheese and place in casserole dish. Add cream of mushroom soup and place on the smoker until cheese melts.
3. Cook pasta according to the directions on the package.
4. Remove melted cheese mixture from pit and fold in sour cream, Blue Plate Mayo, hot sauce, and Dijon mustard.
5. Add cooked pasta and fold. Then season with Killer Hogs AP mixture.
6. Combine melted butter with crumbled Ritz crackers and sprinkle over the top of the casserole.
7. 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.