4 slices bacon, finely chopped
6 tblsp unsalted butter, cubed 
4 cloves garlic, finely chopped
1/2 cup flour
3 cups milk
1 tblsp vanilla
2 oz applewood smoked gruyere, cubed
4 oz cream cheese, cubed
8 oz applewood smoked cheddar, grated
1 tsp SBQ smoked cinnamon & vanilla sugar (SCVS)
3 lb fresh or frozen corn kernels (I grill mine)
BS&P to taste

Heat oven to 375. Heat bacon in a 6 qt saucepan over medium heat, and cook, stirring, until browned, about 8 minutes. Add butter and garlic, cook until fragrant, about 1 minute. Add flour, and cook, stirring for 1 minute. Whisk in milk and vanilla, and bring to a boil; cook, stirring constantly, until thickened, about 2 minutes. Add cheeses and SCVS, and cook until smooth. Remove from heat and stir in corn; season with BS&P. Transfer to a 9 x 13 baking dish and bake until top is slightly browned and bubbling, about 40 minutes. Let cool before serving.
 
 
The other day my wife requested I make her mac n cheese. I wrote this recipe and think it's really good so I decided to share it. I hope you enjoy! Here's the recipe:
1 ham hock or ham shank
4 tblsp butter
4 tblsp flour
1 cup milk
1 cup cream
1/2 tsp BSKS&P
pinch of SBQ Savory dry rub
SBQ dry rub
6 oz smoked cheddar cheese
4 oz smoked gouda
4 oz apple smoked mozzarella
1/4 cup bread crumbs ( I used cornbread croutons)
1/4 cup crumbled bacon
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Simmer a ham shank or ham hock in water seasoned with SBQ Savory dry rub until meat is falling off the bone.

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Shred smoked cheddar, smoked gouda and apple smoked mozzarella.

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Dice mild cheddar into 1/4" cubes. 
Preheat oven to 400 degrees.

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Add croutons and crumbled bacon to food processor.(I used these croutons, they're delicious!)

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Strain ham shank/hock. Reserve stock and pork bits. Add enough water to the stock to boil pasta. Season water w/ BSKS&P. Cook for 9 minutes. Al dente. Set aside.

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In a large saucepan melt butter.
Add flour mixed w/ BSKS&P, using a whisk to stir until well blended.

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Pour milk and cream in gradually; stirring constantly.
Bring to boiling point and boil 2 minutes; stirring constantly.
Reduce heat and cook; stirring constantly, 10 minutes.

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Add shredded cheese little by little and simmer an additional 5 minutes, or until cheese melts.
Turn off flame.

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Add pasta to the saucepan and toss to coat with the cheese sauce.
Transfer half to a buttered baking dish.

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Add as much of the cubed cheddar as desired.
Cover with the rest of the pasta.

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Cover with the crouton and bacon mixture.
Sprinkle with SBQ dry rub.
Bake 20 minutes until the top is golden brown.

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SBQ Mac n Cheese
Enjoy!