Creating Smoked Mac and Cheese is simple if you follow these steps carefully:

1. Prepare the Smoker: Preheat your smoker to 225°F (107°C). Use wood chips of your choice, such as hickory or applewood, for a sweet smoke flavor.

2. Boil the Pasta: In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

3. Make the Cheese Sauce:
– In a large saucepan, melt the unsalted butter over medium heat.
– Once melted, whisk in the flour and cook for about 1-2 minutes until golden brown.
– Slowly whisk in the whole milk and bring to a simmer, stirring constantly until the mixture thickens.
– Stir in the cream cheese until smooth and well-combined.
– Add the sharp cheddar cheese, smoked Gouda, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until all the cheeses are melted and the sauce is creamy.

4. Combine Pasta and Cheese Sauce: Fold the cooked elbow macaroni into the cheese sauce, ensuring each piece is well-coated.

5. Transfer to a Smoker-Safe Baking Dish: Pour the mac and cheese mixture into a large, smoker-safe baking dish.

6. Prepare Breadcrumb Topping: In a small bowl, combine panko breadcrumbs with a drizzle of melted butter. Stir until the breadcrumbs are coated.

7. Add Breadcrumbs: Sprinkle the breadcrumb mixture evenly over the mac and cheese.

8. Smoke the Dish: Place the baking dish in the smoker. Close the lid and smoke for about 1 hour, until the top is golden and crispy.

9. Garnish: Once done, remove the dish from the smoker and sprinkle with fresh parsley before serving.

These straightforward steps will guide you to create perfect Smoked Mac and Cheese!