• Set smoker/grill to 275°

For the pasta

• Bring the water and salt to a boil in a large pot and then add the pasta.
• Cook the pasta for 1-2 minutes less than that package directions. The pasta should still have some chew, aka, very al dente.
• Drain and set aside.

For the cheese sauce

• Optional step. Place the heavy cream and milk in a microwave safe bowl and microwave for 1 - 2 minutes. Slightly heating up the cream and milk mixture will help the cheese sauce come together much quicker.
• Start the roux by melting the butter in a 12 inch cast iron skillet over medium heat.
• Once the butter is completely melted and whisk in the flour. Continue whisking for 1 - 2 minutes making sure all the flour is coated in butter.
• Continue mixing and slowly add the cream/milk mixture into the skillet. Make sure to scrap out all the roux in the edges of the pan.
• Once the cream/milk is fully incorporated, mix every minutes to ensure the bottom doesn't burn. Do not boil the sauce. After about 5-10 minutes (or longer is you are working with cold cream/milk) the sauce should be steamy and visibly thickened. It should coat the back of a spoon.
• Once the sauce is thickened, remove the skillet from the heat and start slowly adding the cheese. Continue mixing and add the cheese in batches until all the cheese has been incorporated.

Let put is altogether

• Once the cheese had been completely incorporated, carefully add the pasta to the sauce and mix to combine.
• Place the skillet in the smoker and smoker for 45 - 60 minutes.

For the crispy topping

• In a small, non-stick skillet, melt the butter and then add the panko breadcrumbs. Mix the panko into the butter to completely coat. Cook for 2 - 3 minutes until the panko is crispy.

Finishing step

• Once the mac and cheese is done smoking, remove from the smoker and sprinkle on the panko topping. Serve immediately.