Make Ahead Mac and Cheese – The Creamiest Comfort Food Ever!
Mac and cheese is that one dish that never disappoints creamy, cheesy, and always comforting. But when life gets busy, having a make-ahead version can be a total game-changer. Whether it’s for a holiday dinner, a potluck, or just a weeknight treat, this baked mac and cheese is the cozy, creamy hug you didn’t know you needed.
Ingredients Here’s What You’ll Need
To make this dish, you’ll need:
- 1 lb elbow macaroni (or pasta of your choice)
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Optional: breadcrumbs or crushed crackers for topping
Instructions For Make Ahead Mac and Cheese
Step 1: Cook the Macaroni
Start by boiling your pasta just until al dente you don’t want it too soft since it’ll cook more when baked later. Drain and rinse under cold water to stop the cooking process.
Step 2: Make the Creamy Cheese Sauce
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until it turns golden (this is your roux!).
Slowly add the milk and cream, whisking constantly to avoid lumps. Let it simmer until thickened, then stir in the cheeses, garlic powder, salt, and pepper. Mix until melted and smooth.
Step 3: Combine Pasta and Sauce
Add your cooked macaroni into the cheese sauce and mix until everything is fully coated. At this point, it already smells like heaven!
Step 4: Transfer to Baking Dish
Pour the cheesy mixture into a greased baking dish. If you love a golden crust, sprinkle breadcrumbs or crushed crackers on top for extra crunch.
Step 5: Chill or Bake
- To make ahead: Cover tightly with foil and refrigerate for up to 2 days.
- To bake right away: Pop into a preheated oven at 350°F (175°C) for 25–30 minutes until bubbly and golden on top.
If refrigerated, allow an extra 10–15 minutes of bake time.
Tips for Success
- Don’t overcook your pasta — slightly underdone is best since it cooks more in the oven.
- Use freshly shredded cheese for best melt and flavor (pre-shredded can be grainy).
- Add-ins welcome! Cooked bacon, caramelized onions, or even jalapeños work great.
- Want a crispy topping? Mix panko crumbs with melted butter before sprinkling.
Why You’ll Love This Make-Ahead Version
- Saves time on busy days
- Perfect for meal prep and holiday planning
- Stays ultra-creamy, not dry
- Crowd-pleasing and kid-approved
- Customizable with your favorite cheeses and toppings
Storing and Reheating
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze before baking for up to 2 months (wrap tightly).
Reheat: Warm in oven at 350°F with a splash of milk for moisture.
COOKING TIPS FOR BAKED MAC AND CHEESE
- Use whole milk and heavy cream for best texture.
- Undercook your pasta slightly.
- Let cool fully before covering to prevent condensation.
VARIATIONS OF MAC AND CHEESE
- Add cooked bacon or jalapeños for a flavor twist.
- Try a breadcrumb topping with herbs and Parmesan.
Make Ahead Mac and Cheese
Ingredients
- 1 lb elbow macaroni
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder (optional)
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- ½ cup panko breadcrumbs (optional, for topping)
- 1 tablespoon olive oil or melted butter (for breadcrumb topping)
Instructions
Cook the Pasta
- Boil macaroni in salted water until al dente. Drain and set aside.
Make the Cheese Sauce
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add milk and cream while whisking constantly to avoid lumps. Let it simmer until slightly thickened.
Add Cheese
- Stir in cheddar, mozzarella, and parmesan cheese. Mix until smooth and fully melted. Season with salt, pepper, and garlic powder.
Combine
- Add the cooked macaroni to the cheese sauce. Stir to coat completely.
Assemble
- Pour the mixture into a greased 9×13 baking dish. If baking later, cover tightly with foil and refrigerate.
Optional Topping
- Mix breadcrumbs with olive oil or melted butter. Sprinkle on top just before baking.
Bake When Ready
- Preheat oven to 350°F (175°C). Bake uncovered for 20–25 minutes or until bubbly and golden on top.
Notes
- Use freshly shredded cheese for the best melting texture.
- Want more flavor? Try mixing in smoked gouda, gruyere, or a pinch of cayenne.
Make Ahead Tips:
- You can refrigerate this up to 2 days before baking.
- To freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before baking.
- Add a splash of milk before baking if the pasta seems dry.
Nutrition (per serving):
- Calories: 450
- Carbs: 38g
- Protein: 16g
- Fat: 26g
- Saturated Fat: 14g
- Cholesterol: 70mg
- Fiber: 1g
- Sugar: 4g
- Sodium: 480mg
Final Thoughts
This make-ahead mac and cheese is rich, cheesy, and absolutely comforting. Whether you’re prepping for a party or just getting ahead for the week, this dish delivers creamy goodness every single time. Make it once and you’ll never go back!
FAQs About Make Ahead Mac and Cheese
Q1. Can I make mac and cheese the night before?
Yes! This recipe is perfect for making ahead. Just assemble it, cover tightly, and refrigerate. When ready to bake, let it sit at room temperature for about 20–30 minutes, then bake as directed.
Q2. Should I bake it before storing or after?
It’s best to assemble and store it unbaked. Bake it fresh when you’re ready to serve for the creamiest texture.
Q3. How long can I store it in the fridge before baking?
You can store unbaked mac and cheese in the refrigerator for up to 2 days.
Q4. Can I freeze make-ahead mac and cheese?
Yes, you can! Wrap it well in foil and plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight and then bake.
Q5. Why is my baked mac and cheese dry?
It may be overbaked or not enough sauce was added. Make sure your cheese sauce is extra creamy, and cover with foil while baking to avoid drying out.
Q6. What’s the best cheese to use for creamy mac and cheese?
Cheddar is a classic, but mixing in cheeses like mozzarella, Gruyère, or cream cheese can make it extra gooey and flavorful.
Q7. Can I add toppings?
Absolutely! Crushed Ritz crackers, panko breadcrumbs, or extra shredded cheese on top add a delicious crunch.
