Start by bringing a large pot of salted water to a boil.

Add the elbow macaroni and cook according to package instructions until al dente.

Drain the pasta in a colander and set it aside.

In a large saucepan, melt the butter over medium heat.

Add the flour and whisk continuously for about 2 minutes until the mixture is bubbly and golden.

Slowly whisk in the milk, stirring constantly until the mixture thickens.

Remove from heat and stir in the smoked cheddar and mozzarella until melted.

Add garlic powder, onion powder, smoked paprika, salt, and pepper to taste.

Fold the cooked pasta into the cheese sauce, ensuring every piece is coated.

Transfer to a greased baking dish, sprinkle with breadcrumbs if desired, and smoke or bake at 350°F for 20 minutes.