Ingredients

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 1 teaspoon smoked paprika
• 3 cups whole milk
• 1 cup heavy cream
• 1 to 2 tablespoons adobo sauce from canned chipotles in adobo
• 1 1/2 teaspoons kosher salt
• 8 ounces mild yellow Cheddar, shredded (about 2 cups)
• 8 ounces smoked Gouda, shredded (about cups)
• 8 ounces processed cheese, such as Velveeta, cubed
• 1 pound elbow macaroni

Instructions

1. Prepare a grill for medium indirect heat (about 375 degrees F if your grill has a thermometer; for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill). Prepare a smoker tube with smoking pellets according to the manufacturer’s instructions and set on the grill to begin smoking (see Cook's Note).
2. Melt the butter in a medium saucepan over medium heat. Stir in the flour to make a smooth paste. Cook, stirring, until the mixture smells nutty but hasn’t browned, about 2 minutes. Whisk in the smoked paprika, then whisk in the milk and cream. Bring to a simmer and cook until thickened and smooth, about 5 minutes. Whisk in the adobo and salt. Off heat, whisk in half of the shredded Cheddar and Gouda and all of the processed cheese cubes to make a smooth sauce.
3. Spread the uncooked macaroni in a disposable 9-by-13-inch foil baking tin and pour the sauce over. Stir to coat the pasta in the sauce. Sprinkle with the remaining shredded cheese. Cover tightly with foil and place on the indirect part of the grill. Close the grill. Cook until the pasta is al dente, about 30 minutes. Remove the foil, close the grill and cook 10 minutes more. If cooking on a gas grill, turn off the grill, close the lid and let rest in the grill with the smoker tube for 10 minutes more before serving. (On a charcoal grill, just remove the baking tin and serve.)