No-cook smoked mac'n'cheese

Ingredients:

• 4 tablespoons unsalted butter
• 4 tbsp flour
• 1 teaspoon smoked paprika
• 3 cups whole milk
• 1 cup heavy cream
• 1–2 tablespoons adobo sauce from a jar of chipotle peppers
• 1.5 tsp coarse salt
• 220 g soft yellow cheddar, grated (about 2 cups)
• 220 gr. smoked gouda, grated (about 1 tbsp.)
• 220 g processed cheese, diced
• 450 g of pasta horns
• Special equipment: a smoke tube with smoking pellets and a gas or charcoal grill (or smoker)

Preparation:

1. Preheat the grill to medium heat, setting the grill to indirect heat (approximately 350°F (190°C) if your grill has a thermometer; on a gas grill, leave one or two burners on; on a charcoal grill, rake the coals to one side). Prepare the pellet smoker according to the manufacturer's instructions and install it on the smoking grate (see Note).
2. In a medium saucepan over medium heat, melt the butter. Stir in the flour to form a smooth paste. Cook, stirring, until the mixture is nutty but not darkened, about 2 minutes. Stir in the smoked paprika, then pour in the milk and cream. Bring to a simmer and cook until the sauce thickens and becomes smooth, about 5 minutes. Stir in the adobo sauce and season with salt. Remove from heat, stir in half of the grated Cheddar and Gouda cheeses, and all the processed cheese cubes to form a smooth sauce.
3. Place the uncooked pasta in a 22x32 cm foil baking dish and pour the sauce over it. Toss to coat the pasta. Sprinkle with the remaining grated cheese.
4. Cover tightly with foil and place the baking sheet on a cooler part of the grill. Close the grill. Cook until the pasta is al dente, about 30 minutes. Remove the foil, close the grill, and cook for another 10 minutes. If using a gas grill, turn off the grill, close the lid, and let it rest on the grill with the smoker for another 10 minutes before serving. If using a charcoal grill, serve immediately.
   
   Note
   
   Instead of a smoke tube, you can use a regular smoke box.