Smoked green chili mac and cheese

Heat the smoker to 300. Melt 6 tbsp butter in a cast iron pan.

Add 1 lb uncooked pasta, 2 cups whipping cream and 2 cups half-and-half.

Add smoked mozzarella and smoked cheddar, keeping some back for the top, then flame-roasted hatch green chilies and 2 tbsp Doug's dust. Mix well; there must be enough liquid for the pasta to cook in.

Put the pan on the smoker for about an hour and a half, stirring every 20 minutes or so.

Add 8 oz cream cheese and push it under the surface.

At the last turn, stir, top with a little more cheese and another sprinkling of Doug's dust, and return to the smoker for 10 to 15 minutes.

Brown the top with a torch, as a broiler would.