My twist on smoked mac & cheese

I've come up with a twist on mac & cheese that will now be my way to make smoked mac & cheese from here on out. Smoking the whole pan of mac & cheese was good but seemed like it only gave smoke to the top and would cause the noodles to absorb all the sauce to the point of being drier than I liked. My solution was to smoke my cheese sauce alone and then assemble the noodles and sauce at the end. A couple minutes under the broiler created what I think is the perfect smoked mac & cheese.