Bring the water to a rolling boil and begin boiling macaroni. Cook the macaroni for a minute or two less than instructed so the pasta will continue to cook on the smoker.
While the pasta cooks, make the cheese sauce by melting the 6 tablespoons of butter and then sauteing the minced garlic in a Dutch oven. Add the flour to the melted butter and mix continuing to cook for one minute while it is bubbling. Slowly add the milk a half a cup at a time. Bring to a rolling boil and then turn down the heat. Stir in the season salt and ½ teaspoon of paprika.
Put the cream cheese cut into cubes into the sauce, stir to melt. Then add the shredded gouda, Havarti, and Colby-Jack cheeses one cup at a time. Continue to stir to melt.
Pour the cooked macaroni in the cheese sauce.
Melt four tablespoons of butter and then mix the bread crumbs, parmesan cheese, and paprika into the melted butter. Sprinkle over the top of the macaroni and cheese.
Put the macaroni and cheese on the smoker in indirect heat for one to two hours or until the macaroni and cheese are bubbling.