Smoked Mac And Cheese

1/2 lb elbow Macaroni
3 Tbsp butter
3 Tbsp flour
1 Tbsp powdered mustard
3 cups milk
4 oz sour cream
1/2 cup yellow onion-diced fine
1/2 tsp paprika
1 large egg
12 oz shredded sharp cheddar
1 tsp salt
Black pepper to taste
TOPPING
2 Tbsp butter
1 cup of crushed Cheez-It crackers

Preheat smoker to 275.
In a large pot of boiling salted water cook pasta for 8 to 10 minutes.
While pasta is cooking, melt butter and whisk in the flour and mustard powder. Stir with a whisk for a couple of minutes over medium heat. Stir in the milk, sour cream, paprika, and onion. Simmer for 10 minutes. Add the beaten egg and cheese. Season with salt and pepper.
Drain and rinse the macaroni. Add to a 10 inch, (2 quart), greased casserole dish. Pour cheese mixture over the top and fold together.
Mix melted butter with cracker crumbs and sprinkle on top of macaroni. Cook in smoker for around 45 minutes or until bubbly around the edges.