Preheat smoker to 225 degrees Fahrenheit.
Cook macaroni noodles to almost al dente, drain and set aside.
In a small pan or in the microwave, warm milk slightly.
In a large cast iron skillet, melt butter over medium-low heat. When butter is melted, add flour and whisk constantly for 1-2 minutes. While whisking, add in warm milk and Dijon mustard. Cook for 1 more minute until thickened and smooth. Turn off heat.
With the heat off, whisk in onion powder, garlic powder, 1/2 tsp smoked paprika, salt, and pepper. Stir in mild cheddar, sharp cheddar, asiago and gouda cheeses until melted. *If sauce seems too thick, add in 1 -2 tablespoons more of milk.
Spoon in dollops of the cream cheese.
Add cooked macaroni noodles and fold in gently.
Top the mixture with additional shredded cheese and sprinkle on the remaining 1/2 tsp of smoked paprika.
Transfer skillet to the smoker. Cook for 45-50 minutes. Remove and serve warm.