Preheat your grill or smoker to 300°F.

Cook elbow macaroni until al dente, about 8-10 minutes, then drain.

Broil jalapeno peppers for 5-7 minutes until blistered, cool and chop.

Cook bacon in a skillet until crispy; set aside and sauté onion and garlic in bacon fat.

Make the cheese sauce by melting butter and adding cream cheese, cheddar, cream, mustard, salt, and pepper.

Combine macaroni, bacon, and onions with the cheese sauce until well-coated.

Transfer to a greased skillet, cook on the grill uncovered for 20 mins, then cover and cook until 160°F.

Let sit for 10 minutes before serving.