Cover tightly with foil and place on the indirect part of the grill. Sprinkle with the remaining shredded cheese. Spread the uncooked macaroni in a disposable 9-by-13-inch foil baking tin and pour the sauce over. Off heat, whisk in half of the shredded Cheddar and Gouda and all of the processed cheese cubes to make a smooth sauce. Bring to a simmer and cook until thickened and smooth, about 5 minutes.
Whisk in the smoked paprika, then whisk in the milk and cream. Cook, stirring, until the mixture smells nutty but hasn’t browned, about 2 minutes. Stir in the flour to make a smooth paste. Melt the butter in a medium saucepan over medium heat. 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).
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).
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