In a large pot that will boil 1 pound of elbow noodles, fill it 60% of water, add a dash of olive oil, and bring water to a boil.

Cook elbow pasta for 8 minutes or per specific instructions on the pasta of your choice.

While you wait for the water to boil, shred 3 cups of cheddar cheese and 1 cup of gouda cheese.

In a large Le Creuset pot on medium heat add 1/2 cup of butter and let melt.

Once melted, add in the 4 tablespoons of flour and mix slowly, forming your butter roux base.

Add one tablespoon of mustard powder and a teaspoon of smoked paprika.

Add 1 cup of heavy cream and 1 cup of whole milk and bring that to a slight boil.

Once it starts to boil, add 6 ounces of Philidelphia Cream Cheese.

Reduce the heat and add your shredded cheese. Stir everything together and allow it to melt down. Once it has melted, add your cooked macaroni noodles and thoroughly mix them.

In a small mixing bowl, melt 1/4 cup of butter

Add 1 cup of Panko bread crumbs

Add 2 tablespoons of smoked paprika and mix all together.

Transfer the entire pot of mac n cheese into the Lodge Dutch Oven or a large cast iron skillet.

Cover the top of the mac and cheese with the panko bread crumb mixture and sprinkle on some fresh black pepper.

For that delicious smoked flavor, place either on a Traeger Smoker or as I do, use the snake charcoal method with cherry wood chips on a Weber kettle grill.

Get grill or smoker temperature to 225 degrees.

Let the mac and cheese sit on the smoker for 30 to 45 minutes depending on how much smoke flavor you prefer. 

Enjoy!