Step 1

Cook the pasta to al dente according to the package directions.

Step 3

Meanwhile, make the cheese sauce: You can make the sauce in a saucepan (easiest but one more dish to clean) or right in a large cast iron skillet that can go straight from stove to smoker.

Step 5

Melt the butter then whisk in the flour until it's smooth. Whisk in the mustard powder. Whisk in the milk and half & half, bring it just to a boil, turn off the heat and stir in the softened cream cheese. Add the shredded cheese in small handfuls and whisk it until the sauce is smooth and creamy.

Step 7

Toss the pasta and sauce together until all of the elbow macaroni noodles are coated. If you're using any mix-ins, add them now (see the post for suggestions). Pour the mixture into the pan you're using to go on the smoker.

Step 9

Prepare your chosen topping and sprinkle it evenly over the top of the mac and cheese mixture.

Step 11

For the smoker: Place the pan into the smoker and keep it at a steady 225F temperature for an hour. You can leave it up to 2 hours if you prefer a stronger smoke flavor.

Step 13

For the grill: Add a few pieces of smoking wood to the charcoal. Keep the temperature as close to 225F as you can and cook over indirect heat for an hour. If you have trouble keeping the temperature that low, check it often to be sure the mac and cheese isn't drying out.