Bacon-Wrapped Mac & Cheese

STEP 1:
Make a weave with the bacon. Flatten the ground up sausage into an area smaller than the weave.

STEP 2:
Make extra creamy mac and cheese. Sprinkle it in the center of the weave and add extra cheese.

STEP 3:
Roll it up in waxed paper, and leave it in your fridge for an hour.

STEP 4:
Insert your ThermoPro TempSpike before putting it into your smoker at 275°F (135°C). Halfway through, paint on your barbecue sauce. Once the TempSpike informs you that it has reached an internal temperature of 160°F (71°C), remove it from heat.

STEP 5:
Serve and enjoy.