Cook the elbow macaroni in a large pot of salted water according to package directions until al dente. Drain and set aside.

Preheat your smoker to 225°F. Lightly coat a 9x13-inch aluminum pan with nonstick cooking spray.

In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook, stirring constantly, for about 2 minutes until the mixture turns golden.

Gradually pour in the milk and cream while whisking continuously. Cook for 5 to 7 minutes, until the sauce thickens and is smooth.

Remove the saucepan from the heat. Stir in the shredded cheddar, smoked Gouda, Monterey Jack, garlic powder, onion powder, smoked paprika, salt, and pepper. Keep stirring until all the cheese is melted and the sauce is creamy.

Fold the cooked pasta into the cheese sauce until well combined. Transfer the mixture to the prepared pan and spread it evenly.

In a small bowl, mix the panko breadcrumbs with the melted butter, Parmesan, garlic powder, smoked paprika, and parsley. Sprinkle this topping evenly over the mac and cheese.

Place the pan in the smoker and cook for 1 hour 30 minutes, until the top is golden brown and the edges are bubbling.

Remove from the smoker and let it rest for 10 minutes before serving.