Boil a large pot of water and cook the elbow macaroni according to the package instructions until it's al dente. Drain it, rinse with cold water, and set it aside.

In a saucepan over medium heat, melt the butter. Once it's all bubbly and enticing, stir in the flour and whisk it until it turns golden brown, about 2-3 minutes.

Gradually pour in the milk while continuing to whisk. Keep whisking until the mixture thickens, usually about 5-7 minutes.

Add the creamy mixture of salt, black pepper, paprika, dry mustard, and cayenne pepper (if you want that extra kick). Stir until well combined.

Reduce the heat to low and add the cheddar, Gouda, Monterey Jack, and Parmesan cheeses. Stir until they melt into the sauce, creating a creamy, gooey masterpiece.

Toss the cooked macaroni into the skillet, pouring the luscious cheese sauce all over it. Mix it until every macaroni is coated in the cheesy goodness.

Prepare your Camp Chef or grill for smoking. You'll want to set it up for indirect heat. Place a smoke box or aluminum foil packet filled with the wood chips on one side.

Preheat your Camp Chef or grill to 225°F (107°C). It's time for that smoky magic!

Put your skillet with the mac and cheese on the grill grates away from the direct heat source. Close the lid.

Smoke your mac and cheese for about 45 minutes. You'll know it's ready when it's got a gorgeous golden-brown hue and a tantalizing smoky aroma.

Use trusty tongs to remove your smokin' mac and cheese from the grill. Let it cool for a few minutes.

Dig in while it's hot and gooey! Sprinkle some breadcrumbs on top for that perfect crunch, if you want to add a little extra texture.