Preheat oven to 400°F.
Cook 1 pound pasta in a large pot of salted boiling water (at least 3 tablespoons!) until it’s al dente. Drain and set aside.
Meanwhile, melt 4 tablespoons butter in an ovenproof pot (such as a Dutch oven!) over medium heat. Whisk in ¼ cup flour and cook until the mixture is foamy and light brown, 4 to 5 minutes. Slowly whisk in 4 cups milk to avoid clumping.
Stir in 1 teaspoon kosher salt, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon turmeric (if using), ¼ teaspoon dried thyme, and ¼ teaspoon freshly ground black pepper and whisk constantly until it reaches a simmer over medium heat.
Reduce to low heat and whisk in all of the grated cheese a handful at a time until melted. Taste, and adjust seasonings to fit your preferences! Remove pot from heat.
Stir in the cooked pasta until it’s completely coated. It will look like way too much sauce… don’t worry, it’s not!
In a nonstick skillet, cook 4 ounces pancetta over medium-high heat until lightly crispy. Stir in 1 cup breadcrumbs and cook for an additional 2 to 3 minutes, until light golden brown. Remove skillet from heat, allow to cool for a couple minutes, then stir in ¼ cup Parmesan and a pinch of pepper.
Scatter the breadcrumbs over the mac and cheese. Place the pot of mac and cheese on a rimmed baking sheet in case it bubbles over.
To smoke it: Preheat the smoker to 225°F, preferably using hickory wood chips. Smoke for 1 1/2 hours.
To bake it: Preheat the oven to 375°F. Bake for 30 to 40 minutes, uncovered, until the cheese is bubbling up around the edges.
Enjoy!