Preheat the Traeger Grill: Set your Traeger or any other wood pellet grill to 225°F. Use a mild wood like apple or cherry for a subtle smoke flavor.

Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.

Make the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for 2-3 minutes until slightly browned. Gradually whisk in the milk and heavy cream, stirring constantly until the mixture thickens.

Add the Cheese: Lower the heat and slowly add the cheddar, gouda, and Parmesan, stirring until fully melted and smooth. Season with smoked paprika, garlic powder, salt, and pepper.

Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce, mixing well to ensure every piece is coated.

Prepare for Smoking: Pour the mac and cheese into a cast-iron skillet or aluminum pan suitable for grilling. Sprinkle extra cheese or toppings if desired.

Smoke the Mac and Cheese: Place the skillet on the preheated Traeger grill. Smoke for 45 minutes to an hour, until the top is golden and bubbly with a subtle smoky aroma.

Serve: Let it cool slightly before serving. Enjoy the wood-fired smoked mac and cheese as a side dish or a main course.