I picked up some chicken legs the other evening, .99# was not a bad deal and it was a small market, but I was planning on doing Mac and Cheese anyway.
Coated the legs with wing dust and rotiseerie seasoning, didn't have elbow pasta so I used Med. Shells about 1# cooked them and sprayed a foil pan, used longhorn cheese about 1.25# and half a stick of butter. Layered shells cheese and butter pats until pan was full, then poured 2 cans of evaporated milk over it and finished off with 2% until milk level was near the top.
Had the CS preheating at 250 while I was preparing everything and then in it went for a little over 2 hours with some apple chips, didn't put thought into this, it was what was close when the time came. Chicken was at 170ish mac/n/cheese looked cooked.
Sorry no other pics of the mac/n/cheese but it was not done it is in the oven cooking right now, never did mac/n/cheese in the smoker before figured it wold get done in a little over 2 hours, guess I didn't figure correctly.