Step 1

Preheat smoker to 225 degrees F.

Step 2

Boil the pasta in a large pot of water until al dente, according to the package directions. While the pasta is boiling, shred all of the cheese into one large bowl and toss together.

Step 3

Once the pasta is al dente, drain the cooked macaroni noodles and add them back into the pot. Then add four tablespoons of butter, cream cheese, about 3/4 of the shredded cheese mixture, milk, heavy cream, cajun seasoning, mustard powder, onion powder, garlic powder, nutmeg, and salt and pepper. Stir together until the cheese begins to melt and the butter and cream cheese have melted into the pasta.

Step 4

Add mac and cheese to a cast iron pan / large skillet (12 inch) or disposable aluminum pans. If not making the bread crumb topping, add remaining cheese mixture on top.

Step 5

(optional) To make the bread crumb topping, in a small bowl, melt the remaining butter and combine melted butter with breadcrumbs, onion powder, and salt and pepper. Sprinkle breadcrumbs on top with remaining cheese mixture.

Step 6

Place the pan (uncovered) into the smoker and cover with the smoker lid. Cook over indirect heat for 1-2 hours, depending on how much smoke flavor you like.