I plan on making smoked mac and cheese for Thanksgiving this year, like I did last year. The problem I have is that we go to my parent's house and have Thanksgiving around noon. I don't really want to wake up crazy early so I plan on making it the day before. Last year I did the same thing, but when trying to reheat the mac and cheese, all of the cheese sauce was absorbed into the noodles. I added milk to thin it out, but it wasn't as good. This year I plan on smoking just the cheese sauce and then in the morning heat up the sauce and noodles, mix them together and then broiling the top.
Does anyone have any experience smoking a cheese sauce like this? I'm not sure if i should make any adjustments to the sauce, like making it thinner or thicker. Or even the sauce will hold the smoke flavor (I'm assuming it would, because why wouldn't it, right?).
Any ideas/help would be awesome.