Cook the pasta using the instructions on the container. It should be al dente. Be careful not to overcook the pasta. Add the cooked pasta to a large cast iron skillet or a disposable aluminum pan. Set aside.
Preheat the smoker to 225°F.
While the smoker is heating up, go inside and melt the butter in a large sauce pan on the stove top over medium heat.
After the butter has melted and is bubbling slightly, add the chopped shallots. Stir and sauté until they are translucent.
Add the flour, salt and pepper and stir until well combined.
Add the heavy cream and half and half. Use a whisk to stir thoroughly and the consistency is is smooth and even.
Add the shredded cheese and continue to stir until it is melted and well-combined.
Pour the mixture over the cooked pasta and stir lightly. Top with bacon bits and Panko.
Add the wood to the smoker and place the cast iron skillet or disposable aluminum pan on the smoker.
Let it smoke for one hour uncovered. Remove and serve immediately.
Notes
Easy Cleanup - Use a disposable aluminum pan to cook this. It means no washing and scrubbing, and I am a huge fan of saving time!Mix up the Cheese - If you can't find one of the cheeses listed, mix it up. There are several alternatives that are listed above, or you can ask the deli counter at the grocery store for their advice. Use a Mild Smoke - Stick with a fruit wood like apple or cherry. These do not impart a strong, bitter flavor that hickory or mesquite might. For this recipe, a little goes a long way, so aim for a slight trickle of smoke and not the big billowing clouds of it.