Cook the pasta al dente.

Preheat the smoker to 225°F.

Melt the butter in a cast iron skillet mixing in the flour until it forms a roux. Add in the mustard powder, then the half and half.

Whisk the mixture until it boils, then reduce, and stir in the cream cheese until smooth.

Next, mix in the cheddar and gouda cheeses. Once they melt, turn off the heat and add in the pasta.

Mix the bread crumbs, butter, and seasoning rub together in a bowl and sprinkle it on top of the mac and cheese.

Place the cast iron skillet in your smoker and smoke for one to two hours, depending on how smoky you want it to be.

Remove from the smoker and serve!