Cook pasta 1 minute less than recommended time on package. Strain and set aside
Pre-heat smoker to 425°F and cook bacon for 10-15 minutes until done directly on smoker grate. Make sure cast iron pan is in smoker to pre-heat as well.
Turn off pellet smoker or lower temperature to 225°F in offset smoker.
Add butter to the pan and allow to melt. Once melted, stir in flour and whisk around until no clumps.
Pour in milk, garlic powder, and sour cream and mix until thickened and bubbling.
Add cheese and mix until a thick cheesy sauce is achieved.
Mix in cooked pasta and cook thoroughly.
Turn on smoker to 225°F and top the pan of mac and cheese with the crumbled bacon.
Smoke for 45 minutes and serve.
Notes
Use a thick cut bacon like Wrights. It gives a great bite with the soft macaroni.
Don't wash your cast iron pan with dish soap when cleaning up. Simply use hot water and a sponge.
You can substitute half and half instead of sour cream if needed.
Add 2 diced jalapenos for a little spice!
Turning off the pellet smoker instead of just lowering the temperature while mixing the ingredients in the cast iron will stop the smoker from trying to maintain temp with the top open. This will prevent a temperature spike when smoking for the final 45 minutes.