Bread cube topping – 1 stick butter, six slices white bread, cubed into approximately 3/4 inch cubes. (The bread cuts into cubes easier if you put it in the freezer for about an hour prior to cubing)
Boil the macaroni and drain.
In a pan mix everything but the eggs and heat over medium heat stirring until melted and smooth. Temper the eggs into the sauce and mix well.
Add the macaroni and stir well. Pour into a disposable, buttered half pan.
Melt one stick of butter and toss in the bread cubes tossing with your hands to allow all bread to get some butter.
Top with another thin layer of shredded cheddar and then add buttered bread cubes.
Bake in BGE set up for indirect cooking & place on a Baking Stone, with some wood chunks (Hickory for more smokiness, apple for less) for smoke for 30 minutes at 350.