Cook the pasta until it is only al dente, then run it under cold water to thwart it from cooking more due to the heat in the pan while you prepare the rest of the dish. This should also help prevent the mac and cheese from becoming sticky.
Melt the butter slightly and pour it into the pot that had held the pasta.
Whisk in the flour, and cook the two ingredients on low to medium heat for about 35 seconds.
Pour the paste into the pot, and mix the ingredients together thoroughly.
Stir in the rest of the ingredients, and combine again until they paste is completely coated.
Pour the ingredients into a cast iron pot or throw away aluminum foil pan.
Smoke at 225F to 250F for about 2-3 hours.