Premade Mac & Cheese...is it possible?

[Harleygirl]

Hi all, I need some input. I am making many side dishes this holiday and was wondering if I would have good results if I premade the mac and cheese the night before and cooked it the next day right before I went to my family's house.
My mac is made by starting with a roux, add milk, cheese, and then topped off with bread topping. Pretty standard. I was wondering if I made everything except the topping that I might be able to put the rest in the fridge over night.
Anyways, what does anyone think? Think it would affect the flavor or consistency? Any thoughts would be much appreciated.

[Dough Boy]

Welcome, Harleygirl. Yes, you can make it the day before and reheat it the next day. I have done this many times, and all I do is to add some milk and remix the cold mixture before putting it back in the oven to reheat. You can also put the topping on at this time. You need the milk to help separate the macaroni which will absorb a lot of the liquid while in the fridge. I have actually had people tell me that the mac-n-cheese is BETTER the second say.

Enjoy!

[ChefToddMohr]

I also think the Mac and Cheese is actually better when made one day and baked off the next. You get more flavor into the pasta.

Speaking of more flavor, I'll give you my secret to the best mac and cheese ever. You mention that you make a roux and add milk to create your bechamel sauce. To add an extra level of flavor, try gently simmering 1/2 an onion and a bay leaf in the milk for 30 minutes or so. Discard the items, and cool the milk. After it's cooled, use it as normal to make your white sauce. You'll now have the slight hint of an onion flavor without actually having onion in the mac and cheese.

If you really want to go over the top, try Lobster Mac and Cheese by using the shells of a lobster (or shrimp shells) to infuse flavor in the milk.

[Dough Boy]

Great ideas, Chef. I'm an onion guy and wifey like the flavor but not the texture. I'll give this a try next time and see how it flies with her.:eek:

[Harleygirl]

Thank you so much for your advice. This will give me much needed time on Christmas day to make my other sides: brussels sprouts and pancetta, sauted mushrooms, and roasted garlic mashed potatoes.

[Big Daddy's House]

Welcome, Harleygirl. Yes, you can make it the day before and reheat it the next day. I have done this many times, and all I do is to add some milk and remix the cold mixture before putting it back in the oven to reheat. You can also put the topping on at this time. You need the milk to help separate the macaroni which will absorb a lot of the liquid while in the fridge. I have actually had people tell me that the mac-n-cheese is BETTER the second say.
AND ACTUALLY
Enjoy!



Dough Boy, I think she's planning to just premake it and set it up the day before, but actually BAKE it the next day.

But you're right, reheating it the next day is also fine. Some things DO taste better reheated the next day though.