If anyone wants my recipe for smoked macaroni and cheese, here it is.
I tripled the recipe for Hallett, and then saved some back in the freezer after the two foil trays were overfilled.
If you're in a hurry, you can do the same thing with a Costco macaroni and cheese, and it works almost as well.

16 ounce package elbow macaroni
¼ cup butter
¼ cup all purpose flour
3 cups milk
8 ounces cream cheese, cut into large chunks
1 teaspoon salt
½ teaspoon black pepper
2 cups extra sharp Cheddar cheese, shredded
2 cups Gouda cheese shredded
1 cup Parmesan cheese, shredded
(Optional) 1 jar of green chili sauce

1. Load the wood tray with one small handful of wood chips and preheat the smoker to 225° F.

2. Cook pasta according to package instructions. In a medium saucepan, melt butter, and whisk flour into the butter. Cook over medium heat for 2 minutes, until sauce is bubbly and thick. Whisk in milk and bring to a boil. Cook 5 minutes until thickened. Stir in cream cheese until mixture is smooth. Add salt and pepper.

3. In a large bowl, combine 1 cup Cheddar, 1 cup Gouda cheese, Parmesan cheese, pasta, and cream sauce. Spoon mixture into an 11 by 9 ½-inch aluminum roasting pan coated with nonstick cooking spray. Sprinkle top with remaining Cheddar cheese and Gouda cheese.

4. Place in smoker and cook 2 hours at 225° F, until brown, bubbly and delicious.