Preheat your smoker to 225°F. Allow it to warm while you prepare your pasta.
Take a large pan, fill it part of the way with water, and boil your pasta according to your package instructions until it is almost al dente. When it is very close to being done, be sure you do not overcook the pasta, then remove it from the heat. Drain the pasta water, and drizzle with olive oil. Stir to fully coat the noodles. Set aside.
Take a large pot and place it on your stovetop. Melt butter over medium heat, until melted. Sprinkle in flour and whisk to combine until it resembles wet sand. Next, gently pour in your whole milk and whisk.
Bring your mixture to a boil while continually whisking. Whisk until your mixture is combined and smooth. You should then see your mixture thicken while it is cooking over medium heat. Remove from the heat, add mustard, evaporated milk, cream cheese, shredded cheese, garlic powder, salt, and pepper. Stir until smooth and creamy.
Add your pasta to the cheese sauce and stir until your noodles are completely coated.
Place your cast iron pan on the stove over medium-low heat. Add a drizzle of oil to the bottom of your pan to temper it. Then add the first layer of your mac and cheese. Top the first layer with additional shredded cheese. Pour your remaining mac and cheese mixture on top.
Then, on top of your second mac and cheese layer, add more shredded cheese. You can add any other kind of toppings you want to top off your mac and cheese. Panko bread crumbs always work well, but any kind of toppings you want will work out great.
When your toppings are added, your creamy mac and cheese should be ready to place on your pellet grill, electric smoker, Traeger, or grill.
The key to smoking your macaroni and cheese is to cook it over a low temperature for a few hours. Typically, a good rule of thumb is to smoke your Mac and cheese at 225°F for approximately two hours. This will allow your macaroni and cheese to warm and obtain a delightful smoky flavor. Place your prepared mac and cheese, in a cast-iron dish, on your smoker uncovered, and smoke for approximately two hours.
Once your creamy smoked mac and cheese has had time to sufficiently smoke, it is time to remove it from your smoker. Once it is removed, you can serve your dish right away, and enjoy it!