2 Tbsp Butter

2 Tbsp All-Purpose Flour

2 cups Heavy Cream

4 cups Extra Sharp Cheddar Cheese , shredded

1 1/2 cup Monterey Jack Cheese , shredded

1 Tbsp Hot Sauce

1/2 Tbsp All-Purpose Seasoning

1 cup Mayonnaise *See Note

1 cup Sour Cream

3 1/3 cups Elbow Macaroni *See Note

1/2 cup Panko Breadcrumbs

12 oz Center Cut Bacon

Nonstick Cooking Spray

Directions

Step 1 Get your smoker up to 350 degrees.

Step 2 Prepare Elbow Macaroni (3 1/3 cups) – al dente – according to package directions and set aside. Grate Extra Sharp Cheddar Cheese (4 cups) and Monterey Jack Cheese (1 1/2 cups) and set aside.

Step 3 Cook Center Cut Bacon (12 oz) until crispy – place the bacon on a baking sheet and place it in a 400 degrees F oven for 10–15 minutes. You want the bacon to be crispy and not limp.

Step 4 Immediately remove bacon from baking sheet and allow to drain on a paper towel. Finely chop bacon with food processor and set aside.

Step 5 In saucepan, heat Butter (2 Tbsp) and All-Purpose Flour (2 Tbsp) over medium heat. Cook until the roux starts smelling a little nutty. At that point, add 1/2 cup of Heavy Cream (2 cups) and stir until sauce thickens.

Step 6 Add an additional 1/2 cup of heavy cream and stir for 1-2 minutes and then add final 1 cup of heavy cream and stir until sauce is smooth and thick.

Step 7 Add grated cheese to sauce slowly stirring until the cheese is blended and sauce is smooth and creamy. Add Hot Sauce (1 Tbsp) and All-Purpose Seasoning (1/2 Tbsp) .

Step 8 Mix together pasta, sauce, Mayonnaise (1 cup) and Sour Cream (1 cup) and pour into a smoker-safe dish. If possible, use a 13-inch cast iron skillet – and make sure it has been oil, seasoned or sprayed with Nonstick Cooking Spray (to taste) . Be sure not to over-fill.

Step 9 Mix Panko Breadcrumbs (1/2 cup) with chopped bacon. Top mac and cheese with panko/bacon mixture To smoke the mac and cheese, place the skillet in your 350 degrees F smoker for 1 hour, or until mac and cheese becomes hot and bubbly.

Notes:  

1.  According to Wes, you MUST you Duke’s Mayonnaise!!!! He’s quite adamant about it.  I usually prefer to use Hellmann’s.  This is a big debate in the South.  I do follow the Great Grill Master’s instructions on this and use Duke’s.  
2. I prefer to use cavatappi noodles instead of elbows.  They hold more sauce and tend to give a firmer bite.
3. You can make this a day or two in advance.  Just put it together but don’t smoke it until you are ready to serve.  
4. Make sure you shred cheese from the block.  The pre-shredded doesn’t melt as well or taste as good.