Make-Ahead Mac and Cheese Recipe (2024)

One of the benefits of mac and cheese is that you can make it ahead, refrigerate it in a covered baking dish, and bake it a few days later. If you have time, bring it to room temperature for 30 minutes before putting it in the oven. Otherwise, factor in a few extra minutes of baking time.

All kinds of cheese work in this one-pot, make ahead mac and cheese dish, but our favorite is Cheddar-Jack (a combination of Cheddar and Monterey Jack cheese) because it's sharp, tangy, and melts well. We also add sliced Muenster on top for its mild, buttery flavor. Check out the variations below for other delicious options.

Cooking Tips

• Boil the pasta until it's just shy of al dente. It will continue to cook when the dish bakes in the oven, and undercooking it just slightly to start will keep it from getting soggy.
• Whisk the flour and butter until light golden brown. This butter and flour mixture is called a roux, and it's what thickens the milk for the cheese sauce. By whisking these ingredients together until they're light golden brown, about two minutes, you ensure that any raw flour flavor won't be present in the final sauce.
• Taste for seasoning. Before you transfer the mac and cheese to the baking dish, take a little taste. Add salt and/or pepper, if needed.

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

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

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

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

   

Make Ahead Mac and Cheese Variations

• 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.
• 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.
• Make it BBQ. Stir two to three tablespoons of barbecue sauce into the mac with the cheese and Dijon mustard. It adds a savory-sweet flavor that kids, especially, often love.
• 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.
• 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.
• Add some meat. Stir in some shredded chicken or chopped bacon or ham for added savoriness and protein.

Nutrition Facts (per serving)