Can I assemble this baked mac and cheese two days ahead instead of one?

One night is the sweet spot. At two nights the pasta keeps drinking sauce in the fridge and bakes up softer, even with the milk drizzle. If you need two days, assemble and freeze the dish instead, then thaw it overnight before baking.

Why did my cheese sauce turn grainy when I reheated it?

Two usual causes: the sauce boiled after the cheese went in, or the cheese came from a bag of pre shredded cheese with anti caking starch. Reheat leftovers gently with a spoonful of milk and steady whisking, and grate block cheese for the next pan.

Does the panko really have to stay off the dish overnight?

Yes. Crumbs sitting on a wet sauce for 24 hours hydrate fully and steam soft in the oven instead of crisping. Kept dry in a jar and scattered on at bake time, the same panko bakes into a genuinely crisp crust.

Which pasta can stand in for elbows in this recipe?

Short, ridged shapes with a hollow or a twist hold the sauce best: cavatappi, medium shells or penne all work in the same weight. Long pasta breaks and slices badly in a baked pan, so save it for stovetop versions.

Can I bake this mac and cheese in a slow cooker instead?

The assembled dish can hold and reheat in a slow cooker on low, but it will not build the crisp panko crust that defines this version. For a fully slow cooked pan, use our creamy slow cooker mac and cheese, which is written for that appliance from the start.

Make-Ahead Baked Mac And Cheese, Creamy Under A Crisp Crust

Ingredients

Scale

1 pound elbow macaroni (about 4 cups dry)
6 tablespoons unsalted butter, plus more for the dish
6 tablespoons all-purpose flour
3 1/2 cups whole milk, warmed
1 cup heavy cream (or half and half)
4 ounces cream cheese, cut in cubes and softened
1 teaspoon dry mustard
1/2 teaspoon sweet paprika
1/4 teaspoon garlic powder
1 teaspoon fine salt, plus more for the pasta water
1/2 teaspoon black pepper
1 pinch ground nutmeg
3 cups shredded sharp cheddar (about 12 ounces), shredded from a block
2 cups shredded Gruyère (about 8 ounces)
1/2 cup finely grated Parmesan, for the sauce
1 cup panko breadcrumbs
2 tablespoons unsalted butter, melted, for the topping
1/3 cup finely grated Parmesan, for the topping
1/4 cup whole milk, for bake day
1 tablespoon chopped fresh parsley, to serve (optional)

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of well salted water to a boil. Cook the macaroni 2 minutes less than the package directs for al dente, then drain it without rinsing and tip it back into the warm pot.
Melt the 6 tablespoons of butter in the same pot over medium heat. Whisk in the flour and cook, whisking steadily, for 2 minutes, until the roux turns pale gold and smells faintly toasty.
Pour in the warm milk and the cream in a slow stream, whisking without stopping. Simmer 4 to 5 minutes, still whisking, until the sauce thickens enough to coat the back of a spoon and hold a line drawn through it.
Take the pot off the heat. Whisk in the mustard, paprika, garlic powder, salt, pepper and nutmeg, then drop in the cream cheese and stir until it disappears completely into the sauce.
Add the cheeses a handful at a time, cheddar first, then Gruyère, then the Parmesan, stirring each handful until melted before the next. Never let the sauce boil once the cheese is in.
Fold the drained macaroni through the sauce until every elbow is glossy and coated. Scrape everything into a buttered 9×13 inch dish and level the top with the back of the spoon.
To make ahead, cool the dish 30 minutes, cover it tightly and refrigerate for up to 24 hours. Stir the panko with the melted butter and the topping Parmesan and keep it in a sealed jar at room temperature.
On bake day, let the dish stand 30 minutes at room temperature. Drizzle the 1/4 cup of milk over the surface, scatter the panko mixture evenly, and bake at 375°F for 25 to 30 minutes, until the edges bubble and the top is deep golden. Baking the same day instead: top it right away and give it 20 to 25 minutes.
Rest the dish 10 minutes so the sauce settles into its drape. Scatter the parsley, if using, and serve hot.

Author: Chef Rita
Prep Time: 25 minutes
Cook Time: 30 minutes

Nutrition

Serving Size: 1
Calories: 560
Sugar: 7
Sodium: 640
Fat: 32
Saturated Fat: 19
Unsaturated Fat: 11
Trans Fat: 0
Carbohydrates: 46
Fiber: 2
Protein: 22
Cholesterol: 95