Prepare the Smoker and Pasta: Preheat your smoker or barbecue for indirect cooking at a steady 120-135°C (250-275°F). Add your choice of wood chips (apple or cherry work beautifully). Meanwhile, bring a large pot of salted water to a boil and cook the macaroni for 2 minutes less than the package instructions. It should be very al dente. Drain and set aside.

Make the Roux: In a large, heavy-bottomed saucepan or Dutch oven over a medium heat, melt the 70g of butter. Once melted, whisk in the plain flour and cook for 1-2 minutes, stirring constantly, to create a sandy-coloured paste (this is the roux).

Create the Béchamel Sauce: Gradually pour in the warm milk, a little at a time, whisking continuously to prevent lumps. Once all the milk is incorporated, switch to a wooden spoon, and bring the sauce to a gentle simmer. Cook for 5-7 minutes, stirring often, until it has thickened enough to coat the back of the spoon. For a detailed guide on this classic technique, BBC Good Food has an excellent tutorial.

Add the Cheeses: Remove the pan from the heat. Stir in the double cream, Dijon mustard, onion powder, smoked paprika, and garlic powder. Now, add the grated cheddar, Gruyère, and smoked Gouda a handful at a time, stirring until each addition is fully melted and the sauce is smooth before adding the next. I find that this gradual addition is key to a silky, non-greasy sauce.

Season and Combine: Season the cheese sauce generously with salt and black pepper. Taste and adjust if necessary. Add the drained pasta to the saucepan and stir gently until every piece is coated in the creamy sauce.

Prepare for Smoking: Pour the mac and cheese mixture into a 30cm (12-inch) cast-iron skillet or a large disposable foil tray.

Make the Topping: In a small bowl, mix together the Panko breadcrumbs, grated Parmesan, and melted butter until well combined. Sprinkle this mixture evenly over the top of the mac and cheese.

Smoke to Perfection: Place the skillet or tray in the preheated smoker. Close the lid and smoke for 40-50 minutes, or until the top is golden brown and the sauce is bubbling around the edges.

Rest and Serve: Carefully remove the mac and cheese from the smoker and let it rest for 10-15 minutes before serving. This allows the sauce to set slightly, making it even creamier.