The Creamiest Smoked Mac and Cheese

Preheat the smoker to 225 degrees Fahrenheit
Bring water to a boil in a large pot, adding elbow macaroni and cooking until al dente (following package instructions).
Drain the pasta. Drizzle with olive oil and toss to prevent the pasta from sticking together.
Melt 9 tablespoons of butter in a 12-inch cast iron skillet over medium heat. Slowly whisk in the flour until a paste forms.
Slowly pour in the half and half and bring to a gentle boil, whisking constantly.
Reduce the heat to low and add in the cubed cream cheese, whisking until melted and smooth.
Slowly add the other cheeses, whisking until melted and smooth.
Add in the seasonings: dry mustard, salt, onion powder, garlic powder, paprika, ground black pepper, and cayenne pepper. Stir to combine.
Add the cooked macaroni noodles and stir until all of the pasta is coated in the cheese sauce.
Add in the crumbled bacon and stir to combine.
In a medium bowl, combine the remaining 3 tablespoons of butter (melted) and the panko breadcrumbs.
Sprinkle the butter and breadcrumb mixture over the macaroni.
Place the cast iron skillet or saucepan in the smoker and smoke for 60 minutes
Remove from the smoker and serve immediately.
(Optional) Broil in your oven for 1-2 minutes to crisp up the breadcrumbs.
Garnish with additional bacon and parsley, if desired.
Enjoy!