Heat the smoker to 180 degrees Fahrenheit. Use a mild wood such as apple, cherry, pecan, or a blend. Turn on super smoke if your smoker has it.

In a well seasoned 12 inch cast iron skillet, combine the heavy cream, 4 tablespoons of the butter, cream cheese, dry mustard, smoked paprika, black pepper, salt, and hot sauce.

Place the skillet on the grill grates, close the lid, and let it smoke for 30 minutes at 180 degrees with super smoke on, if available.

While the sauce is infusing with smoke, bring a large pot of kosher salted water to a boil. Add the pasta and cook for 2 minutes less than the package directions say. Drain the pasta, rinse with cold water, and return the cold pasta to the pot.

Add the cheddar and mozzarella cheese to the cold pasta and stir it all together until combined.

Remove the sauce from the grill and whisk the sauce until it is smooth. Pour the smoked sauce on top of the pasta and cheese. Stir with a spatula to bathe the noodles in it.

Increase your grill temperature to 350 degrees Fahrenheit.

Clean the cast iron skillet and lightly grease it. Pour the macaroni and cheese mixture into the skillet, spreading it evenly to the edges.

In a small skillet, add the remaining 2 tablespoons of butter to the panko breadcrumbs and stir vigorously over the heat until the panko is golden brown.

Sprinkle the toasted panko evenly over the top. Place the skillet on the grill grates and smoke for 30 minutes at 350 degrees, until the mac and cheese is bubbling and the top is lightly browned. Pull the skillet and serve hot.