• Start pasta water boiling in a large pot. Once boiling add salt and noodles. Cook according to package directions, stirring occasionally. Remove the pasta just shy of al dente. Reserve a large mug of pasta water then drain. Add to baking dish with some of the water and stir so that the pasta doesn't stick together.
  1 pound elbow macaroni, 1 tablespoon salt
• In a medium saucepan, start milk heating over low heat. Do not boil!
  2 cups milk
• In another medium saucepan, melt butter.
  4 tablespoons butter, 4 tablespoons all-purpose flour
• Cut Velveeta into cubes.
  ½ pound Velveeta
• Add flour and whisk or stir to remove all of the clumps of flour.
• Let the butter and flour mixture bubble for a couple minutes to lose the flour taste.
• Slowly pour in warm milk, stirring constantly. Let it cook until thickened. About 5 minutes.
• Add parmesan cheese next. That will take the longest to melt.
  ½ cups grated Parmesan cheese
• Then add the shredded cheese.
  2 cups grated cheddar cheese
• Add the pepper and a pinch of nutmeg. Taste the cheese sauce for salt now. Different cheeses have different salt content, so you want to wait until all of the cheese is melted.
  1½ teaspoons white pepper, pinch nutmeg, 1 tablespoon salt
• Pour cheese sauce over the noodles and mix well.

For optional topping

• Melt the butter in a microwave safe bowl.
  4 tablespoons butter
• Add bread crumbs. Mix well.
  1 cup panko bread crumbs
• Sprinkle on top of the macaroni and cheese.

For smoking

• Start your grill or smoker. Add pellets or wood chips. Heat to 225°F / 110°C.
• Place macaroni and cheese on grate of smoker.
• Smoke for one hour. We don't let it smoke longer than that because the macaroni will quickly become too smoky.
• If the mac and cheese isn't hot enough, finish cooking it in the oven or on a grill on the opposite side of the grill that the burner is lit (indirect heat.)