Make-Ahead Mac and Cheese

Make-Ahead Mac and Cheese

from realsimple.com
Dinner
60 min
6 servings
550 kcal / serving

Learn how to make creamy mac and cheese up to 4 days ahead of time. Plus, discover the best cheese to use in this ultimate potluck dish.

Ingredients

  • ¾ poundshort pasta (such as cavatappi or cavatelli)
  • 2 tablespoonsbutter
  • ¼ cupflour
  • 4 cupswhole milk
  • 8 ouncesshredded cheddar-jack cheese (about 2 cups)
  • 1 tablespoondijon mustard
  • 1 ¼ tsp.kosher salt
  • ½ teaspoonblack pepper
  • ¼ tsp.cayenne
  • 5slices muenster cheese (about 4 ounces)

Directions

  1. 1

    Cook and drain the pasta: Cook the pasta according to the package directions. Drain, and hold the pasta in the strainer while you make the cheese sauce.

  2. 2

    Melt butter: Wipe out the pot and melt the butter over medium heat.

  3. 3

    Add flour and milk to create béchamel base: Add the flour and cook, whisking constantly, for 2 minutes. Slowly whisk in the milk. Cook, stirring occasionally, until the sauce comes to a simmer and then slightly thickens, 6 to 8 minutes. Remove from heat.

  4. 4

    Stir in cheese, seasonings, and pasta: Add the Cheddar-Jack, mustard, salt, pepper, and cayenne. Stir to melt the cheese. Stir in the pasta.

  5. 5

    Transfer to buttered baking dish: Transfer to a buttered 9-by-13-inch (3-quart) baking dish and cover with the Muenster. Cool for 30 minutes. Cover tightly and refrigerate until ready to bake, up to 4 days.

  6. 6

    Bake the mac and cheese: Bring to room temperature for 30 minutes. Bake at 400° F until golden and warmed through, 25 to 35 minutes.

Make-Ahead Mac and Cheese Recipe | Only Recipes