Preheat your smoker to 200 or 225F - no higher! - and set up with your choice of wood chips. (See post for more info!). Spray your baking pan with pan spray, set aside.

In a large pot of boiling salted water, cook the macaroni until it’s al dente - cooked, but just barely. You want a bit of bite to them, not really soft.

Drain well, transfer to greased pan, set aside.

In a medium saucepan, cook bacon until as crispy as you’d like it. Strain the bacon out - leaving the drippings in the pan. Set the bacon aside.

Add jalapenos to the pan, cook until tender. Strain the jalapenos out and set aside, dispose of any remaining drippings, wipe the pan down if necessary.

In the same pan - over medium heat - melt the butter or bacon drippings.

Add the flour and stir well to combine. Continue cooking - stirring constantly - for 2 minutes.

Add softened cream cheese, mustard, and garlic, whisk until well incorporated..

Slowly add the milk - a little at a time - whisking to combine into a smooth sauce. Bring to a simmer.

Turn heat down to low, add shredded cheese a handful or so at a time, stirring to melt and combine.

Once cheese sauce is smooth and cheese is completely melted, season with salt and pepper- to taste. Pour over the macaroni and stir to combine.

Place pan in preheated smoker, smoke for 1 hour to 1 hour 30 minutes, stirring every 20-30 minutes or so..

Return pan to the smoker, smoke for another 15 minutes or so, or broil under high heat for a few minutes.

Serve hot!