Make-Ahead Mac and Cheese

3.4
(480)

Yes, you can make everyone's favorite comfort food up to 4 days ahead of time. More mac and cheese, please!

Hands On Time:
15 mins
Total Time:
25 mins
Yield:
Serves 6 (or 4 with leftovers)

Ingredients

  • ¾ pound short pasta (such as cavatappi or cavatelli)

  • 2 tablespoons butter

  • ¼ cup flour

  • 4 cups whole milk

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

  • 1 tablespoon Dijon mustard

  • ½ teaspoon black pepper

  • 5 slices Muenster cheese (about 4 ounces)

Directions

  1. Cook the pasta according to the package directions.

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

  3. Add the flour and cook, stirring constantly, for 2 minutes. Slowly add the milk while stirring. Cook, stirring occasionally, until the sauce slightly thickens, 6 to 8 minutes. Add the Cheddar-Jack, mustard, and pepper and stir to melt. Stir in the pasta.

  4. Transfer to a 9-by-13-inch (3-quart) baking dish and cover with the Muenster. Cool completely. Cover tightly with plastic wrap and refrigerate until ready to bake, up to 4 days.

    Make-Ahead Mac and Cheese
    Perhaps the best present you can give to yourself, make-ahead mac and cheese is one of our favorite weeknight dinner shortcuts. Make it on Sunday, and relax come Wednesday knowing a warm, comforting dinner is just a short re-heat away. Get the Recipe: Make-Ahead Mac and Cheese. Marcus Nilsson

Chef's Notes

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

Nutrition Facts (per serving)

550 Calories
24g Fat
56g Carbs
26g Protein
Nutrition Facts
Calories 550
% Daily Value *
Total Fat 24g 31%
Cholesterol 70mg 23%
Sodium 480mg 21%
Total Carbohydrate 56g 20%
Total Sugars 8g
Protein 26g
Calcium 321mg 25%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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