Step 1

Prepare your smoker and heat to 235-240 degrees F using your choice of wood chips. I use hickory as my wood of choice in this recipe.

Step 2

Spray a 9 x 13 foil pan and set aside.

Step 3

Cook the pasta 1 minute less than the packaged directions so it is very al dente. Make sure you don't overcook the pasta! Remember it is going to cook for another 2 hours. Strain and rinse with cold water, set aside.

Step 4

In a large skillet melt 4 TBSP of butter over medium heat, add the onions and cook until they are just softened. Add the garlic and whisk in the flour, continue whisking, cook for 2 minutes. Reduce the heat to low and slowly add the milk stirring constantly. Once combined add the Dijon mustard, salt, and pepper.

Step 5

Bring to a boil and continue to cook while whisking constantly. Reduce heat continuing to cook whisking occasionally until the sauce thickens so that it just coats the back of a spoon.

Step 6

Remove the pan from the heat and add the grated sharp cheddar and jalapeno jack cheese, stirring until smooth. Add in the pasta and stir to coat.

Step 7

Spoon half the macaroni and cheese into the prepared foil pan. Lay the sliced Havarti (or Gouda) evenly over the mac and cheese. Spread the sour cream over the cheese slices and top with the remaining macaroni and cheese.

Step 8

Sprinkle the 1 cup of grated Parmesan cheese evenly over the top.

Step 9

For the bacon, panko topping melt the butter and olive oil in a medium skillet. Add the panko crumbs and stir to coat. Continue cooking until the crumbs become golden brown, remove from the heat and stir in the crumbled bacon. Sprinkle evenly over the top of the macaroni and cheese.

Step 10

Place in your smoker for about 2 hours. Enjoy!