Dave, do you use cold smoked cheese as an ingredient or just use regular cheese?
Regular.
I’m a cook by sight kind of guy so I’ll do the best I can at converting it into quantities. I make the sauce on the stove top and then transfer to a foil pan and into the smoker.
1 pound bag of large elbow noodles
1/2 pound American cheese
1/2 pound medium cheddar cheese
1/2 pound Colby jack cheese
4 oz. cream cheese
1 can Campbell’s cheddar cheese soup
2 cups half & half (If the sauce appears too thick, just add a little milk)
3 tablespoons butter (or bacon grease)
1 cup bread crumbs or cracker crumbs for topping
*optional
1 tsp garlic powder
1 tsp dry mustard
crisp bacon bits