Smoked Mac and Cheese

Most of the cooking I do is NOT on a smoker so I don't know why I keep posting only about smoker cooking these days. Having said that here is yet another smoker recipe (you'll need to have your smoker ready, naturally):

Smoked Mac and Cheese
16 oz. package of macaroni
1/4 c. butter
1/4 c. flour
1/2 c. heavy cream 2 1
/2 c. milk
1/2 pound smoked gouda cheese, shredded
2 oz. bleu cheese crumbles
2 c. sharp cheddar cheese
Handfull of fresh grated parmesan
Salt and pepper to taste

Bring a large pot of water to a boil, then cook the macaroni according to package directions until al dente. While you're working on your macaroni melt the butter in a large skillet over medium heat, add the flour and blend, stir frequently for four minutes or so, just to remove the raw flour flavor. Add the cream and milk and continue stirring until this mixture begins to thicken - you will probably need to raise the heat. Once the sauce has thickened slightly add the cheeses and stir to melt.

Drain the macaroni and add it to the cheese mixture. Taste for seasoning and add salt and pepper as needed. Pour the mac and cheese into a disposable metal pan and smoke for approximately an hour. This is seriously good and really creamy. I thought about adding a bread crumb topping to this but I'm glad I didn't.