First Step: Cook the macaroni. Bring a large pot of salted water to a boil. Add 8 ounces of elbow macaroni and cook until just al dente according to package instructions. Drain and set aside. Properly cooked pasta ensures the perfect texture for the creamy sauce.

Second Step: Preheat the smoker. Set your smoker to 225°F (107°C), using mild hardwoods such as cherry, apple, maple, or pecan for a subtle smoky flavor that complements the cheese without overpowering it.

Third Step: Make the roux and cheese sauce. In a 12-inch cast iron skillet over medium heat, melt 1/2 cup unsalted butter. Whisk in 1/4 cup all-purpose flour and 1 teaspoon mustard powder until smooth, cooking for a couple of minutes to develop flavor and remove raw flour taste. Gradually whisk in 2 cups half-and-half, bringing the mixture to a gentle boil while stirring constantly, then reduce heat.

Fourth Step: Add cheeses. Blend in 4 ounces cream cheese, whisking until smooth and fully melted. Stir in 3 cups shredded sharp cheddar cheese and 1 1/2 cups shredded gouda cheese until the sauce becomes creamy and velvety. Season with salt and pepper to taste.

Fifth Step: Combine pasta and sauce. Remove skillet from heat. Fold cooked macaroni into the cheese sauce, mixing gently but thoroughly to ensure every noodle is coated.

Sixth Step: Prepare breadcrumb topping. In a small bowl, combine 1 cup panko bread crumbs, 1/4 cup melted butter, and 2 tablespoons sweet rub seasoning if using. Sprinkle evenly over the mac and cheese in the skillet to form a crisp topping.

Seventh Step: Smoke the dish. Place the skillet uncovered inside the preheated smoker. Smoke for about 1 hour, allowing the smoky flavor to infuse and the breadcrumb topping to become golden and crisp. For a stronger smoky flavor, extend time up to 2 hours but monitor to prevent drying.

Final Step: Serve and enjoy. Remove from smoker and let cool slightly. Serve warm directly from the skillet. This dish pairs wonderfully with grilled steak or shrimp as part of a comfort food feast. For dietary adaptations, use plant-based cheeses and gluten-free pasta or lighter dairy alternatives in the sauce.