Description
Make-ahead mac and cheese is essentially a version of the classic mac and cheese that can be prepped in advance and baked when ready to eat. By preparing it ahead of time, you not only save yourself precious minutes on the day of your gathering, but you also allow the flavors to meld together, creating an even more flavorful and creamy dish. This dish is as comforting as it is practical, making it an ideal choice for various occasions.
Ingredients
For the Pasta:
-
1 pound (450g) elbow macaroni or cavatappi pasta
-
1 tablespoon salt (for pasta water)
For the Cheese Sauce:
-
6 tablespoons unsalted butter
-
1/2 cup all-purpose flour
-
4 cups whole milk, warmed
-
1/2 teaspoon ground nutmeg
-
1/2 teaspoon black pepper
-
1 teaspoon salt
-
1/2 teaspoon dry mustard powder
-
4 cups sharp cheddar cheese, grated (about 16 oz/450g)
-
2 cups Gruyère cheese, grated (about 8 oz/225g) (you can substitute with more cheddar if needed)
For the Topping:
-
1 cup Panko breadcrumbs
-
3 tablespoons butter, melted
-
1/2 cup Parmesan cheese, grated
-
2 tablespoons fresh parsley, chopped (optional)
Instructions
- Cook the pasta:
- Bring a large pot of water to a boil and add salt
- Cook pasta for 2 minutes less than package directions (it should be very al dente)
- Drain well but do not rinse
- Make the cheese sauce:
- In a large saucepan, melt butter over medium heat
- Add flour and whisk constantly for 1-2 minutes to make a roux
- Gradually whisk in the warm milk and cook for 5-7 minutes until thickened
- Remove from heat and stir in salt, pepper, nutmeg, and mustard powder
- Add the grated cheddar and Gruyère cheeses in batches, stirring until melted and smooth
- Combine and prepare for storage:
- Fold the cooked pasta into the cheese sauce until well combined
- Transfer the mixture to a greased 9×13 inch baking dish
- Let cool completely if making ahead
- For the topping:
- Mix Panko breadcrumbs with melted butter and Parmesan cheese
- Store separately if making ahead
- Storage options:
- Refrigerator: Cover tightly with plastic wrap and refrigerate for up to 2 days
- Freezer: Cover with plastic wrap and aluminum foil and freeze for up to 3 months
- When ready to bake:
- If refrigerated: Remove from refrigerator 30 minutes before baking
- If frozen: Thaw overnight in refrigerator
- Preheat oven to 375°F (190°C)
- Sprinkle the breadcrumb mixture over the mac and cheese
- Bake uncovered for 25-30 minutes until golden and bubbly
- If baking directly from refrigerator, add 5-10 minutes to baking time
- Serve:
- Let stand for 5-10 minutes before serving
- Sprinkle with fresh parsley if desired
Notes
This dish is perfect for busy weeknights or gatherings! Prepare it up to 2 days in advance and store it covered in the fridge. When ready to serve, just bake until bubbly and golden. For an extra crispy top, add a layer of breadcrumbs mixed with melted butter before baking. Comfort food at its best!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Keywords: Make-Ahead Mac and Cheese Recipe