Preheat grill to 400°F indirect heat (medium heat) and place a large pot over the heat.

Add butter and flour to pot and whisk until it creates a blond roux, about 2 minutes.

Add heavy cream to pot and increase heat to medium-high. Whisking continuously, bring mixture to a slow boil and thicken, about 5 to 7 minutes.

Cook an additional 2 minutes, then remove from grill.

In a small mixing bowl, whisk eggs until well-beaten. Gradually add 1 cup of thickened heavy cream mixture to eggs and whisk continuously, until fully mixed.

Add the egg mixture back to the pot and whisk until well incorporated.

Add cheddar cheese, gouda cheese, 4 oz. Parmesan cheese, salt, black pepper, garlic powder, and smoked paprika; whisk until well-incorporated. Season to taste with salt and freshly ground black pepper, if necessary.

Place cooked elbow macaroni into pot with cheese sauce, and using a rubber spatula, fold all contents together until fully incorporated.

Spray cooking spray inside of each muffin insert, then place one teaspoon of Italian breadcrumbs on the bottom of each tin, spreading out evenly.

Fill each insert with mac ‘n’ cheese until level with the tray. (NOTE: There maybe leftover mac ‘n’ cheese.)

Top each macaroni insert with about 1 Tbsp. of shredded Parmesan cheese.

Place drained wood chips in grill over hot coals, then place muffin tin(s) on grill. Smoke mac ‘n’ cheese bites about 15 to 18 minutes, until top starts to bubble, brown, and firm up.

Remove mac ‘n’ cheese bites from grill and cool for about 20 minutes.

Once mac ‘n’ cheese bites have cooled down and are still a little warm, remove from muffin tin with a butter knife. NOTE: If mac ‘n’ cheese bites don’t remove easily from tins, allow to cool for an additional 5 minutes.