Ingredients
6 cups small pasta shells12 ounces Velveeta, cut into small cubes2 cups shredded smoked cheddar cheese, divided1 cup shredded cheddar cheese1 cup 2% milk4 large eggs, lightly beaten3/4 cup heavy whipping cream2/3 cup half-and-half cream1/2 cup shredded provolone cheese1/2 cup shredded Colby-Monterey Jack cheese1/2 cup shredded pepper jack cheese1 teaspoon salt1/2 teaspoon pepper1/2 teaspoon smoked paprika1/2 teaspoon liquid smoke, optional Dash cayenne pepper, optional8 bacon strips, cooked and crumbled, optional
Preparation
Preheat grill or smoker to 350°. Cook pasta according to package directions for al dente. Drain and transfer to a large bowl. Stir in Velveeta, 1 cup smoked cheddar, cheddar cheese, milk, eggs, heavy cream, half-and-half, provolone, Colby-Monterey Jack, pepper jack, salt, pepper, paprika and, if desired, liquid smoke and cayenne pepper.
Transfer to 2 greased 13x9-in. baking pans; sprinkle with remaining 1 cup smoked cheddar cheese. Place on grill or smoker rack. Grill or smoke, covered, until a thermometer reads at least 160°, 20-25 minutes, rotating pans partway through cooking. Do not overcook. Let stand 10 minutes before serving; if desired, sprinkle with bacon.
