Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8 minutes. Drain and set aside.

In a separate saucepan over medium heat, melt the unsalted butter. Stir in the all-purpose flour and cook, stirring constantly, for about 2 minutes until golden.

Gradually whisk in the milk, stirring constantly until the mixture thickens and coats the back of a spoon, about 5 minutes.

Remove the sauce from heat. Stir in the shredded sharp cheddar and smoked gouda cheese until melted and smooth.

Season the cheese sauce with salt, black pepper, and paprika, stirring to combine.

Fold the cooked macaroni into the cheese sauce until evenly coated.

Preheat the smoker to 225°F (107°C). Transfer the mac and cheese to a 9x13 inch baking dish and place it in the smoker. Smoke for 45 minutes, until bubbly and slightly golden.

If using, sprinkle the breadcrumbs over the top in the last 10 minutes of smoking to create a crispy topping.