Mac & Cheese Pig Shots

Prepare elbow macaroni al dente. Combine 0.5 cup butter, flour, and mustard powder to form a roux. Whisk in half & half and cream cheese until smooth. Stir in sharp cheddar and smoked gouda until melted to make the mac and cheese sauce. Combine panko, 0.25 cup butter, and Sweet Rub for a topping. Halve the thick-cut bacon and slice smoked sausage into ½-inch rounds. Assemble the pig shots by wrapping bacon around the sausage rounds and topping with mac & cheese and jalapeño slices. Smoke at 300°F for 45–60 minutes until bacon is crisp and the mac is bubbling. Serve hot and melty.