Prepare the box of pasta according to the box. I used elbow macaroni but you can use any pasta of your choice.
Drain your pasta when it is done cooking.
In a saucepan melt your butter and then whisk in your four. Allow the flour and butter to cook until it is a thick mixture.
Whisk in the milk and bring to a boil. Allow the milk mixture to cook for about 5 more minutes until it is thick.
Carefully drop in the cubed cream cheese and stir in the salt and pepper. Stir until cream cheese is melted into the milk mixture.
In a large bowl combine half of the shredded cheeses together.
Slowly mix the cream sauce into the shredded cheese mixture.
Next, add the cooked pasta into the cheese sauce mixture.
Spray an aluminum 9 X 13 pan with a nonstick spray. Now I used 9x13 aluminum pans that are disposable to make this. If you use a baking pan the smoker will stain this, but you could also make this in cast iron as well.
Spread the cheesy pasta into the sprayed pan.
In another bowl mix together the remaining shredded cheese and spread the cheeses out onto the top of the pasta.
Set your smoker on the smoke setting and smoke for about 20 minutes.
Turn the temperature up to 225 and smoke for another hour until bubbly.