STEP 1: PREPARE THE GRILL OR SMOKER

Start by preheating your grill or smoker to 225°F (107°C). If using a charcoal grill, set it up for indirect cooking by placing the coals on one side. Add wood chips (like hickory or applewood) for that delicious smoky flavor.

STEP 2: COOK THE PASTA

In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente. Drain the pasta and set aside. Toss it with a little olive oil to prevent sticking.

STEP 3: MAKE THE CHEESE SAUCE

In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1-2 minutes until bubbly. Gradually add the whole milk, whisking continuously until the mixture thickens and is smooth.

Reduce the heat to low and stir in the shredded cheddar, smoked gouda, and mozzarella, mixing until melted and creamy. Add the garlic powder, onion powder, and season with salt and pepper to taste.

STEP 4: COMBINE PASTA AND CHEESE SAUCE

Fold the cooked pasta into the cheese sauce, ensuring every piece is coated with that velvety goodness.

STEP 5: TRANSFER TO A SMOKER-PROOF DISH

Pour the mac and cheese mixture into a large, smoker-safe baking dish. If desired, sprinkle panko breadcrumbs and grated Parmesan cheese over the top for added crunch.

STEP 6: SMOKE THE MAC AND CHEESE

Place the baking dish in the preheated smoker or on the grill, away from direct heat. Smoke for about 30-45 minutes, or until the top is golden brown and bubbly. You can also stir occasionally to ensure even cooking and smoking.

STEP 7: LET IT REST

Once done, carefully remove the mac and cheese from the smoker and let it rest for about 5 minutes. This helps the sauce set slightly, making it easier to serve.

STEP 8: GARNISH AND SERVE

Garnish with chopped parsley for a fresh touch and serve hot. Pair it with grilled meats, a fresh salad, or enjoy it on its own!