1. Preheat your oven to 350°F (175°C). If you’re using breadcrumbs, mix them with olive oil or melted butter in a small bowl and set aside.
2. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for about 7-8 minutes, or until al dente. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for 2-3 minutes, whisking constantly, until it is golden and bubbly but not browned.
4. Gradually whisk in the milk and heavy cream. Continue whisking to avoid lumps. Cook over medium heat until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
5. Reduce the heat to low and stir in the Dijon mustard, smoked paprika, garlic powder, onion powder, salt, and pepper.
6. Add the shredded cheddar and smoked gouda cheeses in batches, stirring continuously until the cheese melts and the sauce is smooth.
7. Fold in the cooked pasta and the pulled smoked BBQ meat gently, ensuring everything is evenly coated in that luscious cheesy sauce.
8. Transfer the mixture to a buttered 9×13 inch baking dish. If using, sprinkle the breadcrumb mixture evenly over the top.
9. Bake uncovered for 20-25 minutes, or until the top is golden brown and the mac and cheese is bubbling around the edges.
10. Let the dish rest for 5 minutes before serving. This helps the sauce thicken slightly and makes it easier to serve.

One trick Mama Lou shared with me was to always let baked dishes rest before serving—it gives the flavors a chance to settle and mingle. And trust me, with this groark boys bbq smoked mac cheese, that little pause makes all the difference.