Smoked Macaroni and Cheese with Shrimp

I originally planned for this smoked macaroni and cheese with shrimp dish as a barbecue side. That ended when I tasted it and knew I had t promote it to center stage. It also served as yet another use for the Old Bay Goldfish Crackers I keep yammering on about, too. Making this dish is also pretty straightforward and it only needs about 45-60 minutes in the smoker to finish. However, if you really want the smoky flavor to come through, make it the day before your barbecue, cover it, and leave it in the fridge overnight so that the flavors can really meld together.

Smoked Macaroni and Cheese with Shrimp Ingredients:

• 1 (16 oz) package elbow macaroni
  
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3 cups milk
• 8 oz cream cheese, cut into large chunks
• 4 cups Colby Jack shredded cheese
• 30 small shrimp, cooked, deveined, tails removed
• Cajun seasoning to taste
• 1 bag Old Bay Seasoned Goldfish Crackers (or any flavor of Goldfish Cracker, really), pulverized as if it owes you money AND insulted your mama
  

Instructions:

1. Preheat your smoker to 225F.
   
2. Cook the pasta per the instructions on the package. You can (and should) experiment with seafood or chicken broth in place of water.
   
3. Over medium heat, melt the butter in a medium sauce pan. Whisk in the flour for about two minutes, until it makes a bubbly, thick sauce.
   
4. Whisk in the milk and bring the mixture to a boil. Let the mixture cook for 5 minutes.
5. Add the cream cheese and stir until you have a smooth mixture.
   
6. Combine the mixture with the shrimp, macaroni, shredded cheese, and seasoning in a large bowl. Stir it all up until the shredded cheese has melted through.
   
7. Spoon it all into an 11×9.5-inch aluminum roasting pan coated with nonstick cooking spray. Sprinkle the top with the cracker crumbs.
8. Place the pan in the smoker. Add hickory chips to the smoker. Smoke the macaroni for one hour and serve.
9. Note: If you smoke this dish a day before eating it and keep it overnight in the refrigerator, the smoke flavor really comes through better than eating it the same day you make it.