Begin by cooking the elbow macaroni in a large pot of salted boiling water. Follow the package instructions until al dente. Once done, drain the pasta and set it aside, letting the steam escape so it doesn’t get mushy.
While the pasta is cooking, preheat your smoker or BBQ to 225°F. Add your choice of wood chips to the coals to start generating that lovely smoky aroma. It’s all about the flavor, so choose what pairs well with cheese!
In a 12-inch cast iron skillet, melt ½ cup of unsalted butter over medium heat. Once melted, add in 4 tablespoons of all-purpose flour. Whisk it together, cooking for about a minute until you see a light golden color. This will be the basis for your cheese sauce.
Next, whisk in the mustard powder, black pepper, and garlic powder. This creates a base flavor that will enhance the cheese. Stir gently to combine all the ingredients.
Slowly pour in 2 cups of half-and-half, whisking constantly. It’s important to do this gradually to avoid lumps. Continue to whisk until the mixture thickens, usually around 5 minutes.
Once thickened, lower the heat and add the cream cheese, stirring until it’s fully melted and incorporated. The texture should be smooth and creamy, inviting you to dive right in!
Now it's time to add the stars of the dish: stir in the cheddar cheese and gouda cheese until fully melted. You’ll want to take a moment to enjoy the enticing aroma!
Remove the skillet from the heat and fold in the cooked macaroni. Make sure every piece is coated in that glorious cheese sauce. This is the moment where the magic happens!
In a separate bowl, mix together the Panko breadcrumbs and the remaining ¼ cup of melted butter. Evenly sprinkle this mixture over your cheesy pasta, adding that perfect crunch on top.
Finally, transfer your skillet to the smoker, close the lid, and let it smoke for about an hour. The cheese will get bubbly and the breadcrumbs will turn golden brown, resulting in a dish that’s as beautiful as it is delicious.
