Preheat your grill or smoker to 300°F. Cook 1 cup of uncooked elbow macaroni in a large pot of boiling salted water until al dente, about 7-9 minutes. Drain and set aside.

Broil 2 jalapeno peppers on a baking sheet until blistered, about 8-10 minutes. Remove, let cool, chop finely, and set aside.

In a skillet over medium heat, cook 0.5 pounds of chopped bacon until crispy, about 5-7 minutes. Remove and drain. In the same skillet, sauté 0.5 medium chopped onion in the bacon fat until soft, then stir in 1 tablespoon of minced garlic.

In a saucepan, melt 4 tablespoons of butter over low heat. Stir in 8 ounces of cream cheese until smooth. Gradually whisk in 2.5 cups of shredded cheddar cheese and 0.5 cup of heavy whipping cream along with 1 teaspoon of ground mustard, salt, and pepper to taste. Stir until creamy, about 3-5 minutes.

Gently fold in the cooked macaroni, crispy bacon, chopped jalapenos, and sautéed onions into the cheese sauce.

Transfer to a greased cast-iron skillet, spread evenly. Cook on the grill for 20 minutes, then cover with foil and rotate until internal temperature reaches 160°F, about 10-15 more minutes.

Let cool for about 10 minutes, then serve warm as a side or main dish.