Well, BBQGODESS has bugging me for a couple of days now to make Mac and Cheese, in a nice way . I told her in chat last night that anyone can do that and I think I broke her heart. So, I really thought out a plan today. The ingredients. I made 3 cups of elbow macaroni. Made too much for 2 of us, so I switched pans. I had in the freezer some nacho cheese sauce that I bought from Sam's in the # 10 cans and froze them in Ziploc sandwich bags for Philly Cheese steak sammies. I could have lied and said the cheese sauce was from scratch, but this will be good and easy. I added 2 bags of the cheese sauce, some Vadilia onion vinagerette, man I love that stuff, some paprika for color and some Parmisan cheese. I bought some fresh polish sausage and dry cured it for 1 1/2 hours with Mortons Tender Quick, not sure if that is long enough or not. The tools. My MES smoker. A propane torch. The plan: Smoke at 130' for 1 hour with apple and alder. Raise the smoker to 165 with smoke till kielbasa is 155". Stir the mac a few times to absorb more flavor and drippings. At that time I will cover the mac with 4 cheese mexican blend and take temps up to 275 with smoke. I will put some hickory for a kicked up taste What's the blow torch for? Well my Moms mac and cheese was always bubbly with a nice brown color to the cheese and I doubt that will happen in the smoker, so, I will do it with the torch. There is always more ways of skinning a cat, as they say I guess! Stay tuned, I'll post the progress! As always, Thanks for watching!