Can I make this mac and cheese ahead of time?

Yes, you totally can! Just know it won't be quite as creamy once it's been hanging out in the fridge. To make ahead, assemble the mac and cheese in your casserole dish but hold off on baking. Cover and refrigerate for 1-2 days. Before baking, let the casserole dish come to room temperature and then bake as usual.

It seems like there is too much sauce?

When you first stir the sauce and macaroni together, it might feel like "Whoa, that's a lot of sauce!". But don't worry... that's exactly what you want! The pasta will soak some of it up as it bakes, leaving you with the perfect balance after. No dry mac and cheese here!

How long can it be stored?

Leftovers can be stored in the fridge for 3 to 4 days.

You can totally freeze mac and cheese before baking it. Just make sure it is in a freezer-safe dish, cover tightly with plastic wrap and then foil and it'll keep for up to 3 months. Just keep in mind that the texture may change a little after freezing. When you're ready to bake, let it thaw in the fridge overnight and then bring it to room temperature before popping it into the oven. For smaller portions, I love using these 2-cup Souper Cube trays - the mac and cheese pops out so easily!

3 Cheese Mac and Cheese | Maple + Mango

Description

If you’re a mac and cheese lover, you NEED to try this recipe! This baked 3 cheese mac and cheese is loaded with a creamy flavor-packed cheese sauce, extra layer of melty cheesy goodness in the middle and an irresistible golden bubbly top. Basically, comfort food perfection and a cheese lovers dream!

Ingredients

Scale

1 pound elbow macaroni (or any smaller shaped pasta you enjoy)
4 cups shredded medium or sharp cheddar cheese
2 cups shredded gruyere cheese
2 cups shredded fontina cheese (or mild gouda)
½ cup butter
½ cup unbleached all purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground mustard powder
1 teaspoon sea salt
1 teaspoon paprika
¼ teaspoon cayenne pepper
3 cups whole milk
1 cup heavy cream (or more whole milk)
1-2 tablespoons finely chopped fresh parsley (optional)

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Instructions

Preheat oven: Preheat oven to 375F (190C).
Cook the macaroni: Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente (follow package directions).
Combine cheese and portion out: Gently combine the three cheeses in a large bowl. Now portion it out into three groups (4 cups for the cheese sauce, 2 cups for the cheesy middle layer and 2 cups for the topping).
Make the cheese sauce: In a large saucepan or Dutch oven, melt the butter over medium heat. While it’s melting, measure out the flour and seasonings into a little bowl so they’re ready to go. Whisk them into the melted butter for 1 minute to form a smooth paste (roux). Next, slowly whisk in the whole milk and heavy cream until smooth. Let it cook over medium-high heat, stirring occasionally until it starts to thicken (about 5 minutes). Turn off the heat and stir in 4 cups of the cheese mix, adding it a handful or two at a time so it melts nice and smooth. Adjust seasonings to taste if needed.
Assemble: Stir the cooked macaroni right into the cheese sauce until everything is coated. Scoop half into a casserole dish and spread out evenly. Sprinkle on 2 cups of the cheese mix, then pour the rest of the mac and cheese over top. Smooth it out and finish with the last 2 cups of cheese sprinkled evenly over the top.
Bake: Pop it into the preheated oven and bake until the top is golden and the sauce is bubbling around the edges (about 15-20 minutes). Optional: Turn on the broiler for 2 minutes to brown the top for a cheesy crust. Finish it off with a sprinkle of finely chopped parsley (optional) and serve!

Notes

Use good quality cheese and shred it yourself! Good quality cheese will give you the best flavor. For the smoothest, creamiest sauce, skip the bagged stuff and grate it yourself. Pre-shredded cheese has a coating to keep it from clumping together but it also prevents it from melting smoothly and can even make the sauce grainy.
Kill the heat before the cheese goes in: Turn off the heat before stirring the shredded cheese into the sauce to prevent it from separating or going gritty. We’re after smooth, creamy, cheesy goodness!
Making Ahead: Assemble the mac and cheese in your casserole dish but hold off on baking. Cover and refrigerate for 1-2 days. Before baking, let the casserole dish come to room temperature and then bake as usual. Just a heads-up, it won’t be quite as creamy as baking it fresh!
Love homemade mac and cheese? You’ve got to try my gouda mac and cheese and white cheddar mac and cheese too!