Make-Ahead Mac and Cheese

Ingredients

• 12 ounces short pasta (such as cavatappi or cavatelli)

• 2 tablespoons butter, plus more for the baking dish

• ¼ cup all-purpose flour

• 4 cups whole milk

• 8 ounces shredded Cheddar-Jack cheese (about 2 cups)

• 1 tablespoon Dijon mustard

• ½ teaspoon freshly ground black pepper

• 5 slices Muenster cheese (about 4 ounces)

Directions

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. Melt butter:

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

3. Add flour and milk to create bechamel 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. Stir in cheese, seasonings, and pasta:

   Add the Cheddar-Jack, mustard, and pepper and stir to melt. Stir in the pasta.
   

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. Bake the mac and cheese:

   Bring to room temperature. Bake at 400° F until golden and warmed through, 25 to 35 minutes. 

    

   Make Ahead Mac and Cheese Variations

7. Change up the cheese. Other good melting cheeses include Gruyère, fontina, and gouda. You could also sprinkle the dish with grated Parmesan cheese before baking.
8. Top it before baking. Sprinkle bread crumbs, panko, or crushed Ritz crackers on top of the mac and cheese before putting it into the oven.
9. Make it BBQ. Stir 2 to 3 tablespoons of barbecue sauce into the mac with the cheese and Dijon mustard. It adds a savory-sweet flavor that kids, especially, often love.
10. Cacio e pepe it. Use fontina and/or Gruyère cheese instead of the cheddar jack. Before baking, top the mac and cheese with a generous amount of freshly ground black pepper and grated pecorino cheese.
11. Add some veggies. Stir a cup of frozen peas, edamame, or chopped spinach into the dish with the cheese. Another idea: sauté some sliced mushrooms and add those to the mac and cheese before transferring it to the baking dish.
12. Add some meat. Stir in some shredded chicken or chopped bacon or ham for added savoriness and protein.    

 

Frequently Asked Questions

• How do you keep mac and cheese from drying out overnight?

  Tightly seal the baking dish before putting it in the fridge. This will keep the moisture in the mac and cheese and let it get rich and creamy when it bakes.

• Can you pre-make and freeze mac and cheese?

  Yes, you can freeze make ahead mac and cheese. You can freeze a tray of unbaked mac and cheese and bake it straight out of the freezer. Alternatively, bake the mac and cheese, allow to cool, and cut into portions to freeze in a tightly sealed container. When reheating frozen mac and cheese, do not thaw as the noodles will get soggy—pop the frozen mac right into the oven to help it get gooey.

 

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