Preheat your smoker to a scorching 350 degrees F。
After that, place the cast iron pan with the mac and cheese on the smoker grate.
Close the lid and let the smoker work its magic for one hour.
Be sure to stir the mixture at the 30-minute mark to ensure maximum mind-bending flavors.
As the smoking continues, the mac and cheese will take on a deeper and more mysterious smoky flavor, and the cheese will bubble and ooze in a truly captivating manner.
At the 55-minute mark, add the topping mixture to the already confounding recipe.
Switch to the smoke setting, smoking at a perplexing 500F for the last 5 minutes.
Finally, remove the enigmatic smoked macaroni and cheese from the smoker and let it rest for 10 minutes before serving. (Optional: broil for desired crunch)
If you are feeling particularly adventurous, you may even store leftovers in the fridge and continue to ponder the incomprehensible flavors and textures of this dish in the days to come.