Prepare the box of pasta according to the package directions, a bit al dente, in a large pot of water. I used elbow macaroni noodles but you can use any type of pasta.
Drain your pasta when it is done cooking.
In a medium saucepan melt butter over medium-low heat and then whisk your flour into your melted butter.
Whisk in the milk and bring to a boil. Allow the milk mixture to cook for about 5 more minutes until it is thick.
Allow the flour and butter to cook until it is a thick mixture.
Carefully drop in the cubed cream cheese and stir in the salt and black 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 disposable 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 a cast iron skillet or cast iron pan as well.
Spread the cheesy pasta into the sprayed pan.
In another bowl mix together the remaining shredded cheese and sprinkle top with a combination of cheeses onto the top of the pasta.
Set your smoker on the smoke setting will add smoke flavor and smoke for about 20 minutes, or longer if you want a stronger smoky flavor.
Turn the temperature up to 225 and smoke for another hour until bubbly.