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Make Ahead Mac and Cheese

Make Ahead Mac and Cheese

This make ahead mac and cheese is creamy, cheesy, and perfect for prepping in advance. Whether you’re planning a holiday meal or just want a stress-free dinner, this recipe delivers all the flavor with less last-minute work. You can bake it later or even freeze it for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Rest Time 10 minutes
Total Time 50 minutes
Servings 6 Servings
Calories 450 kcal

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 9x13 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