Set up your smoker for indirect heat at 225 to 250 degrees Fahrenheit, about 30 minutes before cooking.

Bring a large pot of salted water to a rolling boil and cook the elbow pasta until just below al dente, about one minute less than package instructions.

In your Dutch oven, melt the butter over medium heat and whisk in the flour to create a roux, cooking for two minutes.

Gradually add the milk while whisking, increase heat to medium-high, and stir until the mixture thickens, about five to seven minutes.

Remove the pot from heat and stir in the cheddar, gruyere, and smoked gouda until melted. Add the smoked paprika, black pepper, salt, and cayenne.

Drain the pasta and fold it into the cheese sauce until coated, then pour into your oven-safe Dutch oven.

In a small bowl, toss the panko breadcrumbs with melted butter and spread it over the mac and cheese.

Place the Dutch oven on the smoker grates and smoke for 1.5 to 2 hours.

Check for doneness using an instant-read thermometer; it should reach 160 degrees Fahrenheit.

Remove from smoker and let rest for five minutes before serving.