Baked mac and cheese help!

Hey yall 👋🏾😁 Interested in adding a smoked or flavored cheese(s) to my mac. Cheddar is a given ( that’ll be 30-50% of all cheese depending on how strong the other flavors are) I’m curious about smoked Gouda or smoked Gruyère (the boar head brand makes both) I’m also curious about adding a flavored cream cheese or a Boursin cheese as well.

Also, I’ve tried regular Gruyère before and was devastatingly underwhelmed…so not sure if a smoked version will be significantly different.

Lastly, I’ve tried using a roux and tried using Velveeta for texture/structure (I grew up on Velveeta. It’s good, but not that good, no shade 😂🤷🏾‍♂️) My rouxs in the past have worked out well, but I’m trying to use less white flour in my recipes so this batch will be cooked with an eggs.

Any tips or suggestions would be appreciated! ☺️