Fill the wood chip tray of your Masterbuilt smoker with the hickory wood chips. Preheat the smoker to 225°F (107°C). It's smokin' time, folks!

Bring a large pot of water to a boil. Add a pinch of salt. Add the elbow macaroni and cook according to the package instructions, but shave off a minute or two for that al dente magic. Drain the macaroni and set it aside.

In a medium saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk constantly for about 1-2 minutes until it forms a smooth roux.

Gradually pour in the milk while whisking continuously. Keep whisking until the mixture thickens and becomes velvety, about 5-7 minutes. Lower the heat if needed to prevent burning.

Reduce the heat to low and start tossing in handfuls of cheddar and mozzarella cheese, stirring until melted and creamy. Don't forget the Parmesan – it's the secret weapon of flavor!

Remove the saucepan from the heat and season the cheese sauce with salt, black pepper, and paprika. Taste it and do a little happy dance because you've just created cheese magic!

Combine the cooked macaroni and the cheese sauce in a large bowl. Stir it all together until the macaroni is completely coated in that cheesy goodness.

Grease a baking dish with a bit of butter or cooking spray. Transfer the mac and cheese mixture into the dish, spreading it evenly.

Cover the baking dish with aluminum foil. It's like giving your mac and cheese a cozy little smoky blanket.

Place the covered baking dish in the preheated smoker. Close the smoker's lid and let the smoky symphony begin! Allow your mac and cheese to smoke for 30-40 minutes, or until you notice a beautiful golden-brown crust forming on top.

Carefully remove the baking dish from the smoker using oven mitts – we don't want any smoky surprises!

Gently remove the aluminum foil and let the steam escape. Oh, the aroma!