Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.

Preheat your smoker to 225 degrees F. Lightly grease a 9x13-inch aluminum baking pan with cooking spray.

In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2 minutes, stirring constantly, until the mixture turns a light golden color.

Gradually pour in the milk and heavy cream, whisking continuously to prevent lumps. Cook for 5 to 7 minutes, until the sauce thickens and coats the back of a spoon.

Remove the saucepan from the heat. Stir in the shredded cheddar, smoked gouda, and monterey jack cheeses, along with the garlic powder, onion powder, smoked paprika, salt, and pepper. Keep stirring until the cheese is fully melted and the sauce is smooth and creamy.

Combine the cooked pasta with the cheese sauce, stirring until every piece is well coated. Pour the mixture into the prepared baking pan and spread it evenly.

In a small bowl, mix together the panko breadcrumbs, melted butter, grated parmesan, garlic powder, smoked paprika, and chopped parsley. Sprinkle this topping evenly over the mac and cheese.

Place the pan in the preheated smoker. Cook for 1 hour 30 minutes, or until the top is golden brown and the edges are bubbling.

Remove from the smoker and let rest for 10 minutes before serving. This allows the sauce to set slightly for easier serving.