Categories: Pasta
Ingredients
- 6 cups small pasta shells
- 12 oz. Velveeta, cut into cubes
- 2 cups shredded smoked cheddar cheese, divided
- 1 cup shredded cheddar
- 1 cup milk
- 4 large eggs, lightly beaten
- 3/4 cup heavy whipping cream
- 2/3 cup half and half
- 1/2 cup provolone
- 1/2 cup shredded Colby-Jack
- 1/2 cup shredded pepper Jack
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp smoked paprika
- 1/2 tsp liquid smoke
- Dash cayenne
- 8 bacon strips, cooked and crumbled
Directions
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eheat grill or smoker to 350. Cook pasta as directed for al dente. Drain and transfer to a large bowl. Stir in Velveeta, 1 cup smoked cheddar, cheddar, milk, eggs, heavy cream, half and half, provolone, Colby-Jack, pepper Jack, salt, pepper, paprika, liquid smoke and cayenne.
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Transfer mixture to 2 greased 13×9-inch baking pans; sprinkle with remaining 1 cup smoked cheddar. Place on the grill or smoker rack. Grill or smoke, covered, until cooked through, 20 to 25 minutes, rotating pans partway through cooking. Do not overcook. Let stand 10 minutes before serving; sprinkle with bacon.