Prepare the box of pasta according to the package directions, a bit al dente, in a large pot of water of boiling water on the stovetop.
Drain your pasta when it is done cooking.
In a medium or large saucepan melt butter over medium-low heat.
Once the butter is melted next whisk your flour into your melted butter.
Allow the flour and butter to cook until it is a thick mixture.
Whisk in the milk and bring to a boil over medium-high heat. 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 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.
Dice up your sausage, I used Southside Beef Sausage but this would also be amazing with a spicy andouille sausage as well.
Turn on another burn to medium heat, once warm drop in your diced sausage with a smidge of minced garlic into a large skillet.
After the sausage pieces are browned up a bit mix the pieces into the mac and cheese mixture.
Spray an aluminum 9 X 13 pan with a nonstick spray, you could use a casserole dish as well for this dish.
Spread the cheesy pasta into the sprayed pan.
The next step is to combine the remaining shredded cheese and sprinkle the top of the cheesy pasta with the cheese.
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.
You can stir, and if the sausage seems to be making too much grease in the top dab the macaroni and cheese with a paper towel.