In a large stock pot boil pasta in heavily salted water per package directions. Drain and toss with 1 tablespoon of olive oil to prevent sticking in a 13x9” casserole dish or 12" cast iron pan coated with cooking spray. Set aside.
Preheat smoker to 225°F using cherry or apple wood chips or pellets.
To a 2-quart saucepan, add the butter and melt over medium heat. Whisk in the flour and cook for a minute. Slowly whisk in the milk (not all at once). Whisk in the mustard, hot sauce, salt and pepper. Lower the heat to simmer and cook for 4 minutes, or until sauce thickens.
Remove pot from heat and add cream cheese, then stir to melt. Add the shredded cheeses and stir to melt and incorporate. Cheese sauce should be smooth.
Pour cheese sauce over cooked pasta and stir to mix in completely. Top with breadcrumb mixture and put it in the smoker for 1 hour uncovered.
Video
Notes
OPTION: If you want the breadcrumbs a golden brown, after smoking, place under broiler for 1 minute, watch carefully! Serve warm.