• Boil the macaroni noodles (or pasta of your choice) in lots of salted water until they are very al dente. I shave 2-3 minutes off the cooking time.
• Drain the noodles and rinse them under cold water until they are cool to the touch. This stops the noodles from continuing to cook.
• Melt the butter in a medium-size pot. Turn off the heat. Using a whisk, slowly add the flour and whisk well until it is all blended in. Turn the heat back to medium, and continue whisking while the butter-flour mixture cooks for a minute.
• Meanwhile, heat the milk and cream in a saucepan or in the microwave until it is hot but not scalding.
• Pour the hot milk/cream in a thin stream into the butter-flour mixture, all while whisking.
• When the milk is all in, continue cooking the sauce over medium heat while whisking until it boils and thickens. Turn off the heat.
• Add the mustard powder, onion powder, and garlic powder. Whisk it in well.
• Add the cream cheese, cheddar and gouda to the sauce and stir to melt and combine. Turn the heat up for a minute or two if your cheese isn't melting well, but don't boil the sauce or it could burn on the bottom of your pot.
• Check the sauce for salt and pepper. Add 1/4 teaspoon of white pepper and up to 1/2 teaspoon of salt if necessary.
• Combine the cooked pasta with the sauce and load it into a half-sheet size foil pan or a pan large enough to hold all the noodle-y goodness.

To make the topping:

• Combine the Panko crumbs with the bacon and Parmesan cheese. Mix well.
• Add the melted butter and mix.
• Sprinkle the topping over the mac and cheese and you're good to go!

To assemble and cook:

• Preheat your Traeger or electric smoker as per the manufacturer's instructions.
• Set the temperature to 225-F. Put the pan on the rack and cook it - uncovered - for about an hour.
• Turn the heat up to 325-F and cook for another 20-30 minutes or until it is hot and bubbly.
• Serve and enjoy your pellet smoker mac and cheese!