Smoked green Chile & bacon mac & cheese. Roast your favorite green chiles until the skin is black all the way around. Cover then in plastic wrap on a plate. Once they are for sweating, pull the skin off and chop the chiles. You then make a cheese sauce starting by making a roux of melted butter & all purpose flour being careful not to brown the butter. Then pour in a pint of whole milk. When the milk starts to bubble, gradually add 2 cups Monterrey Jack while whisking to let it melt. Add another cup of your favorite shredded cheeses. I normally use extra sharp cheddar I have smoked using oak along with some of my smoked gouda & jalapeno havarti. Stir the cheeses until melted and reduce the heat to low. Cook large macaroni (16 oz.) until soft but not al dente. Put the macaroni in a large aluminum roasting pan fit for the grill. Pour in the cheese mixture, add the chiles & stir. Fry your bacon of choice in a skillet, chop and stir it in. Place the roasting pan in the smoker for 45 minutes then top with a mixture of salt & pepper, bread crumbs, parmesan, Monterrey Jack & cheddar. Serve as a side dish with your favorite meal. Salut.