Everyone’s favorite comfort food can be made up to four days ahead of time.
Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Lindsey Lower
Let’s be clear.
The main benefit of this mac and cheese recipe is that it’s deliciouscozy, cheesy, and comforting.
Photo:Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Lindsey Lower
Scrumptiousandconvenient; yes, yo!
We also add sliced Muenster on top for its mild, buttery flavor.
Check out the variations below for other creative mac and cheese options.
Photography: Carson Downing Food: Kelsey Moylan Props: Joseph Wanek Prop and Drop: Lexi Juhl
Drain, and hold the pasta in the strainer while you make the cheese sauce.
Melt butter:
Wipe out the pot and melt the butter over medium heat.
Slowly whisk in the milk.
Photography: Carson Downing Food: Kelsey Moylan Props: Joseph Wanek Prop and Drop: Lexi Juhl
Stir to melt the cheese.
Stir in the pasta.
Cool for 30 minutes.
Photography: Carson Downing Food: Kelsey Moylan Props: Joseph Wanek Prop and Drop: Lexi Juhl
Cover tightly and refrigerate until ready to bake, up to 4 days.
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.
Photography: Carson Downing Food: Kelsey Moylan Props: Joseph Wanek Prop and Drop: Lexi Juhl
Let stand for 5 minutes before serving.
Tightly seal the baking dish before putting it in the fridge.
Yes, it’s possible for you to freeze make ahead mac and cheese.
Photography: Carson Downing Food: Kelsey Moylan Props: Joseph Wanek Prop and Drop: Lexi Juhl
you might freeze a tray of unbaked mac and cheese and bake it straight out of the freezer.
2,000 calories a day is used for general nutrition advice.
Photography: Carson Downing Food: Kelsey Moylan Props: Joseph Wanek Prop and Drop: Lexi Juhl
Photography: Carson Downing Food: Kelsey Moylan Props: Joseph Wanek Prop and Drop: Lexi Juhl
