Smoked Mac and Cheese

1. Start pasta water boiling in a large pot. Once boiling add salt and noodles. Cook according to package directions, stirring occasionally. Remove the pasta just shy of al dente. Reserve a large mug of pasta water then drain. Add to baking dish with some of the water and stir so that the pasta doesn't stick together.
2. In a medium saucepan, start milk heating over low heat. Do not boil!
3. In another medium saucepan, melt butter.
4. Cut Velveeta into cubes.
5. Add flour and whisk or stir to remove all of the clumps of flour.
6. Let the butter and flour mixture bubble for a couple minutes to lose the flour taste.
7. Slowly pour in warm milk, stirring constantly. Let it cook until thickened. About 5 minutes.
8. Add parmesan cheese next. That will take the longest to melt.
9. Then add the shredded cheese.
10. Add the pepper and a pinch of nutmeg. Taste the cheese sauce for salt now. Different cheeses have different salt content, so you want to wait until all of the cheese is melted.
11. Pour cheese sauce over the noodles and mix well.

For optional topping

1. Melt the butter in a microwave safe bowl.
2. Add bread crumbs. Mix well.
3. Sprinkle on top of the macaroni and cheese.

For smoking

1. Start your grill or smoker. Add pellets or wood chips. Heat to 225°F / 110°C.
2. Place macaroni and cheese on grate of smoker.
3. Smoke for one hour. We don't let it smoke longer than that because the macaroni will quickly become too smoky.
4. If the mac and cheese isn't hot enough, finish cooking it in the oven or on a grill on the opposite side of the grill that the burner is lit (indirect heat.)