Cook the Pasta:

• Bring a large pot of salted water to a boil. Cook macaroni until al dente. Drain and set aside.

Prepare the Cheese Sauce:

• In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux.
• Gradually whisk in milk and cream, stirring constantly until the mixture thickens.
• Lower the heat and stir in cream cheese until smooth.
• Add shredded cheddar, Monterey Jack, and Parmesan cheese, stirring until melted and creamy.

Season the Sauce:

• Stir in salt, black pepper, smoked paprika, garlic powder, and cayenne pepper. Adjust seasoning to taste.

Combine Pasta and Sauce:

• Add the cooked macaroni to the cheese sauce, mixing until fully coated.

Prepare the Topping:

• In a small bowl, mix panko breadcrumbs with melted butter and smoked paprika.

Smoke the Mac and Cheese:

• Preheat your smoker to 225°F (107°C).
• Transfer the mac and cheese to a cast-iron skillet or aluminum pan. Spread the breadcrumb topping evenly over the top.
• Place the skillet on the smoker and smoke for 1 hour, or until the top is golden and crispy.

Serve:

• Remove from the smoker and let cool for 5 minutes before serving.