Make Ahead Mac And Cheese Food

MAKE-AHEAD MAC AND CHEESE

Steps:

• Cook the pasta according to the package directions.
• Wipe out the pot and melt the butter over medium heat.
• Add the flour and cook, stirring constantly, for 2 minutes. Slowly add the milk while stirring. Cook, stirring occasionally, until the sauce slightly thickens, 6 to 8 minutes. Add the Cheddar-Jack, mustard, and pepper and stir to melt. Stir in the pasta.
• Transfer to a 9-by-13-inch (3-quart) baking dish and cover with the Muenster. Cool completely. Cover tightly with plastic wrap and refrigerate until ready to bake, up to 4 days.

MAC AND CHEESE

Steps:

• Preheat the oven to 375 degrees F.
• Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
• Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
• Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

THE BEST BAKED MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just slightly softened, about 6 minutes. Reserve 1 cup pasta cooking water, then drain the pasta and rinse under cold water.
• Meanwhile, remove the crusts from the bread and cut into 1-inch cubes. Pulse in the food processor until the bread breaks into bean-sized pieces.
• Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the breadcrumbs and cook, stirring, until toasted, 5 to 10 minutes. Remove from the heat and season with salt and pepper.
• Melt 4 tablespoons of the butter in a large saucepan over medium heat. Whisk in the flour, mustard powder and cayenne. Cook, whisking constantly, until smooth and slightly golden, about 2 minutes. Whisk in the milk and cook, whisking occasionally, until the sauce begins to boil and thicken, about 7 minutes, then remove from heat. Stir in the fontina, Gruyere and all but 1 1/2 cups of the Cheddar until fully melted. Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Season with salt and pepper.
• Melt the remaining 1 tablespoon butter in a small bowl in the microwave. Brush a 9-by-13-inch glass or ceramic baking dish with the melted butter. Spread the pasta mixture in the prepared dish. Sprinkle the remaining Cheddar evenly over the pasta, then scatter the toasted breadcrumbs on top. Bake until heated through and just bubbling, about 25 minutes. Let rest for 10 minutes before serving.

2012 HOLIDAY MAKE-AHEAD OLD FASHIONED MACARONI AND CHEESE

Steps:

• Prepare Mueller's elbows as directed on box and drain.
• Divide in 2 large 1/2 pans.
• Melt butter in medium saucepan.
• Blend in flour, salt, dry mustard and pepper.
• Stir in milk.
• Stirring constantly, cook until smooth.
• Reduce heat.
• Reserve 2 cups of cheese.
• Stir in remaining cheeses until melted.
• Add half to each dish of elbows.
• Sprinkle each with 1 cup of reserved cheese.
• Cover both with foil and refrigerate for next day baking.
• Sprinkle each with 1/2 cup bread crumbs.
• Bake uncovered in 350 degree oven 25 minutes or until lightly browned.