• 1 (8 ounce) package elbow macaroni
• 1 teaspoon olive oil
• 4 - ounces shredded Velveeta Cheese (or 1/2 cup)
• 16 ounces shredded sharp cheddar cheese (or 2 cups)
• 1 cup sour cream
• 1 cup mayonnaise
• 2 teaspoons onion powder
• 1 teaspoon cajun seasoning
• 8 ounces drained mild diced pickled jalapeño peppers (or ½ cup)
• 16 strips of extra thick bacon (1 pound)
• Aluminum pan
• Recommended wood chips: Apple or Hickory

1. Preheat smoker or grill to 275˚F.

2. Cut bacon into 1” squares and fry in a pan (or on griddle) over medium high heat. As bacon turns brown add in peppers and cook until bacon is crispy. Drain and set aside.

3. In 4-quart pot add ½ gallon of water and olive oil and bring to a rolling boil.

4. Add macaroni and boil for 8 to 10 minutes until al dente, stirring every 2 minutes.

5. Drain macaroni and while still hot in same pot immediately fold in all 3 cheeses, then mix in sour cream, mayo, seasonings, bacon, and peppers.

6. Place entire mixture into an aluminum pan and smoke for 1 hour.