Step 1

Preheat grill to 400 F for indirect heat cooking.

Step 2

In a large pot, whisk butter and flour over medium heat until it creates a blond roux, about 2 minutes.

Step 3

Add heavy cream and increase to medium-high heat, whisking continuously, bringing to a slow boil until it starts to thicken, about 5 to 7 minutes. Cook an additional 2 minutes, then remove from grill.

Step 4

In a small mixing bowl, whisk eggs until well-beaten; gradually add 1 cup of thickened heavy cream to eggs, while continuously whisking, until fully mixed.

Step 5

Add the egg mixture back into the saucepot and whisk until well incorporated.

Step 6

Add sharp cheddar, Gouda cheese, 4 ounces of the Parmesan cheese, and seasonings; whisk until well-incorporated. Season to taste, if necessary.

Step 7

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

Step 8

Spray cooking spray inside of each cup of a muffin tin, then place 1 teaspoon of Italian breadcrumbs on the bottom of each tin and spread out evenly. Follow with 1 teaspoon of shredded Parmesan cheese and spread out evenly.

Step 9

Fill each insert with mac and cheese, until level with the tray (there maybe leftover mac and cheese).

Step 10

Top each macaroni insert with about 1 teaspoon shredded Parmesan cheese.

Step 11

Place drained wood chips in grill over hot coals, then place muffin tin inside; smoke mac and cheese bites about 15 to 18 minutes until top starts to bubble, brown, get hot and firm up.

Step 12

Remove mac and cheese bites from grill and let cool for 15 to 20 minutes.

Step 13

Once mac and cheese bites have cooled down and are still a little warm remove from muffin tin with a dull butter knife (if mac and cheese bites don't remove easily, allow to cool for an additional 5 minutes).