Make-Ahead Mac and Cheese


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
Serves 6 (or 4 with leftovers)


  • 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)


  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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