Creating the Smoked Mac and Cheese can be straightforward if you follow these simple steps:

1. Cook the Pasta: Begin by cooking the elbow macaroni according to package instructions until al dente. Drain and set aside.
2. Make the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 2 minutes.
3. Add Milk: Gradually pour in the whole milk while continuing to whisk. Cook until the mixture thickens and starts to bubble.
4. Flavor the Sauce: Stir in the Dijon mustard, garlic powder, onion powder, salt, and pepper. Mix well.
5. Incorporate Cheeses: Remove the saucepan from heat and add the sharp cheddar cheese, mozzarella cheese, and Parmesan cheese. Stir until the cheese is fully melted and the sauce is creamy.
6. Combine with Pasta: Add the cooked macaroni to the cheese sauce, stirring until the pasta is well coated.
7. Prepare for Smoking: Preheat your smoker to 225°F (107°C). Transfer the mac and cheese into a greased cast-iron skillet or a aluminum foil pan for easy handling.
8. Smoke the Dish: Place the skillet or pan in the smoker. Close the lid and let it smoke for about 1 hour, stirring halfway through to ensure even smoking.
9. Serve It Up: After smoking, remove the mac and cheese from the smoker. If desired, add a sprinkle of smoked paprika on top and garnish with fresh parsley.

These steps will lead you to the most incredible Smoked Mac and Cheese, perfect for enjoying any day of the week.