Preheat the smoker to 225°F (107°C) using hickory or applewood pellets.

Boil macaroni in salted water for 2 minutes less than the package directions for al dente; drain and set aside.

In a skillet over medium heat, fry diced bacon until crisp. Remove bacon and drain on paper towels, reserving 1 tablespoon of bacon fat.

In a heavy-bottomed saucepan, melt butter and reserved bacon fat over medium heat. Whisk in flour and cook for 2 minutes to create a blond roux.

Gradually whisk in milk and heavy cream. Continue whisking until the mixture thickens and reaches a light simmer.

Reduce heat to low and incorporate cream cheese, 6 ounces of cheddar, and 6 ounces of gouda. Stir until the sauce is smooth.

Season the cheese sauce with smoked paprika, garlic powder, onion powder, salt, and pepper.

Fold the undercooked macaroni and two-thirds of the bacon into the cheese sauce.

Transfer the mixture to a greased 10-inch cast iron skillet or a 9x13 inch aluminum pan.

Top with the remaining shredded cheddar, gouda, and bacon bits.

Place the pan in the smoker and cook for 60 minutes until the cheese is bubbling and the top is lightly golden.

Allow the dish to rest for 10 minutes at room temperature before serving to allow the sauce to set.