Boil pasta in salted water according to package directions, then drain and rinse in cold water to stop cooking process.

Start your pellet grill and set the temperature to 180°F. Any pellets can be used, we used oak pellets.

In a large bowl, combine the cooked pasta, whole milk, evaporated milk, cubed butter, cubed cream cheese, Muenster and Colby Jack cheeses, reserve a little cheese for topping.

Sprinkle seasonings on top and mix in well.

Lightly spray a square foil pan with cooking spray and transfer the mac and cheese to the aluminum square pan.

Place the pan on the pellet grill and smoke for 30-45 minutes depending on how smoky you want the cheese to be.

Stir to blend the melted mac and cheese and sprinkle the reserved cheese on top.

Cover with foil.

Increase the temperature to 400°F and cook until the sauce is thickened about 20-30 minutes, then remove the foil and cook for an additional 10-15 minutes until the top is browned.

Remove from the smoker and let rest for 10 minutes before serving.

Store leftovers in the fridge.