Smoked Mac and Cheese Tips

I’ve put it together the night before and smoked the next day...no problems

Interesting I have never heard of smoked mac and cheese. Is this your first time doing this? If not, how is it?

It's somewhat my first time doing it. Last year I did a mac and cheese where the cheese blend featured smoked gouda and included some smoked bacon. This year I'm doing my cheese blend of sharp cheddar/fresh mozzarella/Parmesan, keeping the bacon and finishing it off by smoking the pan for an hour or so. As stated in the post the pasta and cheese sauce will be made Wednesday night. On Thursday morning I'm going to top with a layer of shredded cheese and smoke.

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i plan on smoking it tomorrow and then reheating it on Thanksgiving

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would probably make extra wet to account for a bit.of drying out between cooking and serving.