Ingredients:

12 oz. Smoked Chicken sliced
1 cup Shiitake Mushrooms sliced
1 Cup Squash, Yellow and Green, diced
½ Cup Tomato, diced
2 Cup Elbow Macaroni, Cooked
1 Tbs Garlic, chopped
3 Tbs Basil, Fresh and minced
2 Tbs Parsley, Fresh and minced
2 Cups Vegetable Stock
2 Cups Heavy Cream
2 Cups Shredded Cheddar Cheese
1 Cup Panko Bread Crumbs
½ Cup Parmesan Cheese, grated
Salt and pepper

When the coals are ready, drain the chips and spread over coals. Put the grill back on and add the chicken. Put the lid on the BBQ and make sure the vent holes on the bottom and top of the bbq are open. Smoke chicken until cooked through. Let cool.

When the chicken is cool. Slice it up. Then add some olive oil to a pot and add the chicken, mushrooms, squash, and garlic. Cook until vegetable become soft. Add cooked Macaroni, stock, and cream. Raise heat to high and reduce until sauce starts to thicken. Add Basil and Parsley. Turn off heat and add chicken and stir until well mixed. Check seasonings. Spoon Mac and cheese into serving dish and top with bread crumbs and parmesan. Toast in broiler until brown. Watch out it can burn real fast.