Lay out a piece of parchment paper. Arrange half of the bacon slices vertically, touching each other. Fold back every other bacon strip halfway. Place a strip of bacon horizontally across the unfolded strips. Unfold the folded strips back over the horizontal strip. Fold back the alternate vertical bacon strips and lay another horizontal strip. Repeat this weaving pattern until a bacon weave sheet is formed. Set aside.

Place another piece of parchment paper over the sausage. Flatten the ground sausage into a rectangular shape slightly smaller than the size of the bacon weave.

Carefully transfer the sausage patty onto the center of the bacon weave. Gently peel off the parchment paper from the sausage.

In a saucepan, melt butter over medium heat. Add flour and whisk to form a roux. Pour in milk while continuously whisking. Cook until the mixture thickens. Add shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir until the cheese is melted and the sauce is smooth. Fold in the cooked macaroni until well coated.

Spread the prepared mac and cheese over the sausage patty on the bacon weave. Sprinkle additional shredded cheese on top of the mac and cheese layer. Carefully roll up the bacon weave and sausage, enclosing the mac and cheese filling. Use cling wrap to wrap the roll tightly. Refrigerate for about an hour to set.

Preheat your smoker to 275°F. Place the mac and cheese bacon fatty on the smoker grate and close the lid. Smoke for about 2 to 2.5 hours, or until the internal temperature reaches 160°F.

About halfway through the smoking time, brush the mac and cheese bacon fatty with your favorite BBQ sauce for an added layer of flavor and a beautiful glaze.

Once the internal temperature reaches 160°F, carefully remove the mac and cheese bacon fatty from the smoker. Allow it to rest for a few minutes before slicing. Serve slices on a platter and enjoy the irresistible combination of flavors and textures.