Tri Town Rub Down

What you will need. Sixteen oz. large elbows. One and 1/2 sticks of butter. Four TBS of flour. Four Tbs of our Desert Smoke. Three Cups of milk. French's Crispy Fried Onions (6oz), Texas Toast croutons (use 4oz out of the 5oz bag) Three bags of 8oz Tillamook Tripple Cheddar Blend. One bag of 7 oz. Hickory Smokehouse Blend shredded cheese and 6 oz of Velveeta cheese.

STEPS - Obviously cook those noodles. While Cooking take a stick of butter and melt it. When melted slowly stir in your 4 TBS of flour. Once the base is based then slowly stir in your 3 cups of milk (continue stirring). Next slowly add in your 24 oz of Tripple cheddar and Velveeta cheese and then 3.5 oz of the Hickory Smokehouse (Continue stirring slowly). Once nice and fully smooth then add in your 3 TBS of DESERT SMOKE. (Always use more/less or different cheese or qty listed for taste if you want). Combine the cooked noodles and Mac n cheese sauce. NEXT take your croutons and Crispy fried onions and place in a one-quart Ziploc bag and roll pin them crushed. Then add the rest of the Smoke house blend cheese (3.5 oz) to it and stir it up by hand in the bag along with the other 1 Tbs of DESERT SMOKE. Transfer the Mac n cheese to an aluminum roaster pan and spread out the mac n cheese. Spread over the contents from the Ziploc bag on it. Turn on your Smoker (or oven) to 350. Take the Half stick of butter and slice it into small 1/4 to lay out on top of the almost finished Mac n cheese. Now pop it for 20 minutes to cook and FINALLY ENJOY THE TASTINESS!!!