Smoked Jalapeño Mac and Cheese

Alas for the day! For the day of the LORD is near, and as destruction from the Almighty it comes.  - Joel 1:15

1/2 of a jalapeño, chopped

1 shallot

1 t roasted garlic, mashed

Drizzle of olive oil for sautéing pepper and shallot 

1 box of elbow macaroni, cooked al dente

1 c velveeta

1/2 c smoked Gouda

1/4 c Gruyere 

1/4 c mozzarella 

1/2 c sharp cheddar

1 t smoked paprika

1 t dry mustard

Salt and pepper to taste

1 c half and half

1/2 c heavy cream

Extra half and half

Topping

2 beaten eggs

1 c sharp cheddar

Place the cooked and cooled macaroni in a 13x9 foil pan.

Drizzle oil in sauce pan, add shallot, peppers and garlic and cook until shallots are soft.

Place the half and half, cream, and all the cheeses in the sauce pan with the pepper shallot mix.

Melt the cheese to make the sauce.

Add the seasonings.

Pour sauce on the macaroni and add more half and half so that the macaroni and cheese is creamy.

Sprinkle 1/2 c cheese on top, take a fork and swirl in the beaten eggs. Add the rest of the cheese.

Smoke for 2 hours on 250 degrees.