Cook the elbow pasta until al dente. Drain and toss through the olive oil.
Combine the two cheeses and separate two cups of the cheese for the topping. Combine the milk and half and half together.
Melt butter in a saucepan over medium heat. Whisk in the flour. Slowly add in the milk/half-and-half mixture, whisking constantly until smooth. Continue adding the remaining milk/half-and-half in. Continue letting everything simmer together until it has thickened.
Remove from the heat. Add the salt and pepper and slowly fold in 1 ½ cups of the cheese and let it melt naturally. Once melted, add another 1 ½ cups until completely smooth.
In a large mixing bowl, add the cooked pasta and mix through the cheese sauce until fully combined. Fold through the remaining one cup of cheese.
Transfer the mix into a large cast iron skillet. Place the skillet in the smoker, close the lid, and smoke for an hour.
Notes
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to one week. Be sure to give everything a good mix before reheating.TO FREEZE: Place portions of the mac and cheese in shallow containers and store them in the freezer for up to 6 months.TO REHEAT: Reheat leftovers in a microwave for 20-30 seconds or in a pre-heated oven.