Boil 2 cups of elbow macaroni. Boil for 8 minutes, drain, and set aside.
Melt 2 tbsp of butter in a sauce pan. Then, add 2 heaping tbsp of flour. Raise the heat to medium and incorporate the flour with the butter, stirring constantly. Once the flour is brown, your roux is complete.
Slowly add 2 cups of milk to your roux while stirring with a whisk. Whisk until the lumps are gone. Then, cook on medium low heat until the mixture thickens slightly.
Turn off the heat and add 2 cups of shredded cheese and stir until melted. Then, you can season with salt and pepper to taste. Add in the cooked macaroni and stir until incorporated. Then, pour into a 9 x 13 baking dish that has been sprayed with cooking spray. Cover mixture with 1 cup of shredded cheese and sprinkle with paprika.
While this was going on, I heated the smoker up to 350 F. Once at temp, I add one hickory split into the ash pan for smoke flavor. Then, the dish goes into the smoker on the middle rack. Bake until brown and bubbly, about 30-35 minutes.