Smoked Mac 'n' Cheese

• Line a plate with paper towels. Place the bacon in a pan and cook on medium-low heat until crisp (but not overcooked). Using a slotted spoon, transfer the bacon bits to the plate to drain. Pour 1-2 tablespoons of bacon fat into a clean sauté pan, and reserve the rest for another use.
• Heat the bacon fat over medium heat. Add the butter and onions and cook, stirring often, until the onions are soft (not brown). Add the garlic and stir until it releases its flavor. Add the flour, stirring the mixture until it comes together. Cook the roux for a couple of minutes.
• Slowly add the milk to the roux, 1 cup at a time. Mix well after each addition so there are no chunks of flour and the mixture is creamy. Season to taste with salt and pepper. Once the liquid is warm, mix in the cheddar cheese. Remove from the heat and cover to keep warm.
• Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions, slightly undercooking. Drain the pasta and mix it into the roux. Stir well.
• Prepare your smoker at medium heat.
• Pour half of the mac ’n’ cheese into a large baking dish. Cover it with half of the jalapeño Jack cheese, and then smother it with the remaining mac ’n’ cheese. Top with the remaining jalapeño Jack cheese, Parmesan and bacon bits.
• Smoke with the lid closed for 20-30 minutes, until the mixture is bubbly and the top is slightly browned.
• Remove from the heat and allow to cool slightly before serving.