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    Published: Nov 9, 2022 by Misty · This post may contain affiliate links. For more information, see our privacy policy.

    Make-Ahead Mac and Cheese (Baked!)

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    Creamy and cheesy baked macaroni and cheese with graphic overlay.
    Graphic overlay on fork filled with make ahead macaroni and cheese.

    This Make-Ahead Mac and Cheese is the recipe of your dreams. It's ultra-creamy, irresistibly cheesy, but best of all perfect for prepping ahead! Whether you make it today, prep ahead, or freeze it for later, this baked mac and cheese will be ready for your next craving.

    Spoon dishing up homemade mac and cheese after baking in oven.
    This is the creamiest, cheesiest, most flavorful mac and cheese recipe! Best of all it's a make-ahead wonder!
    Skip to:
    • 🧀 Ingredients
    • 🔪How to make mac and cheese
    • Make-ahead instructions
    • 👨‍👩‍👧‍👦  For a crowd
    • 🙋 Questions & Answers
    • 📖  More recipes
    • 👨🏼‍🍳 Tips & Tricks
    • 👋🏻 Connect with us!
    • 📋 Recipe
    • 💬 Comments

    Make-Ahead Mac and Cheese baked in the oven until ultra creamy is, for obvious reasons, a go-to recipe around here. It is the ultimate comfort food, satisfying to the very core. I might just put this one on a weekly rotation. 😆

    We have been making this particular recipe for many years. The original is from America’s Test Kitchen and is almost perfect. My favorite part is that it uses a bit of chicken stock to thin the sauce, which preserves the creamy sauce-to-pasta ratio when it bakes and is made ahead/frozen.

    But, as we tend to do, we did make a few changes. We prefer mac and cheese without bread crumbs (😬 I know, we're weird), so we removed that. We also added onion to the sauce for flavor and slightly adjusted the cheese combination for the creamiest, most flavorful cheese sauce possible. Now it is THE best mac and cheese recipe! If you are in a hurry there is always this easy mac and cheese that's done in 20 minutes on the stovetop.

    We love make ahead recipes because they keep the craziness of mealtime at bay, especially during the holiday season. These make-ahead creamy scalloped potatoes (amazing holiday side dish!) or this loaded baked potato casserole are great additions to your freezer friendly recipes.

    🧀 Ingredients

    Ingredients for homemade macaroni and cheese including milk and chicken broth.
    Chicken broth and milk make for the perfect consistency when the cheesy sauce is baked.

    Macaroni: This is the classic elbow macaroni, but any tubular pasta will work.
    Butter: I use salted. If you use unsalted, you may need to add additional salt later.
    Onion and garlic: Preferably use fresh for both, but garlic powder or onion powder can be substituted in a pinch.
    Dry mustard powder and cayenne pepper: Adds a little extra depth of flavor.
    Flour: Makes the roux, which is the key to thickening the sauce.
    Chicken broth: The extra ingredient for creating the perfect sauce consistency.
    Milk: Whole milk makes all the difference. I don’t recommend substituting for 2% or less.
    Cheese - Colby, Mozzarella, and Sharp Cheddar: This is my favorite combination of cheeses, but see below for substitution options.
    Salt and black pepper: To round off the perfect flavor. You won’t need much.

    🔪How to make mac and cheese

    Note: I like to use a food processor to prep the onion and shred the cheese. Of course, those steps can be done by hand as well.

    Start by boiling the macaroni, being sure to drain it when it is still slightly underdone and rinse it with cold water. It will continue cooking while it bakes.

    Onions sauteed in butter until soft.

    For the sauce, melt butter in a pot on the stove over medium heat and cook the onion until it is soft and translucent.

    Garlic and spices added to sauted onions and butter.

    Add the garlic, dry mustard powder, and cayenne for 30 seconds.

    Cooking flour in butter to make a roux.

    Cook flour in butter for 1 minute, stirring constantly.

    Adding milk to the roux for a thick and creamy macaroni and cheese sauce.

    Once flour is cooked, whisk in the milk and chicken broth. Cook until thick.

    Testing the thickness of the cream sauce on the back of a spoon.

    Before moving on, be sure to test the thickness on the back of a cooking spoon. The line of sauce should hold when a finger swipes it.

    Whisking cheese into the creamy sauce before adding elbow macaroni.

    Whisk in blend of cheeses. Stir until fully combined.

    Immersion blender in ultra-creamy mac and cheese sauce.

    My secret to perfectly smooth, even creamier sauce is to use an immersion blender once the cheese is melted. A quick blend for 1-2 minutes evens out the little bits of onion and cheese and creates the PERFECT creamy texture you’re going for.

    Pan full of golden brown and bubbly baked make-ahead mac and cheese.

    Lightly rinse the cooked macaroni to help them separate. Then pour the noodles into the pot of sauce and stir to combine. Spray a 9x13 pan with non-stick spray or line with foil, and place pan on rimmed baking sheet to catch any overflow. Pour the noodles and sauce into the pan and bake until golden and bubbly.

    Make-ahead instructions

    To make this creamy baked mac and cheese ahead of time, pour it into a prepared pan and cool to room temperature. Cover with plastic wrap and then a layer of aluminum foil. Either refrigerate for up to three days or freeze up to three months. If frozen, thaw it overnight in the fridge the day before serving. Then bake per the recipe and serve it up!

    Corner of baking dish filled with cheesy sauce in homemade make-ahead mac and cheese.
    This is a great recipe to make ahead or freeze for an easy weeknight dinner.

    👨‍👩‍👧‍👦  For a crowd

    Mac and Cheese is always a crowd-pleaser! This recipe serves 8-10 for dinner. If you want to serve more, just double the recipe and bake it in two 9x13 pans. You will want to make the sauce in a very large saucepan, or make two separate batches. If you are only serving this as a side dish, one recipe will feed between 12-15 people.

    🙋 Questions & Answers

    What other cheeses can I use?

    My favorite cheese combination is sharp cheddar (for flavor), colby jack (a good melting cheese), and a bit of mozzarella (for extra creaminess). I don’t recommend substituting the sharp cheddar because it creates the main flavor profile. But you can substitute the other types of cheese with monterey jack, pepper jack, or any other good melting cheeses. Just know that it may come out slightly different than our original cheese combo.

    How long does mac and cheese last in the fridge?

    If stored in an airtight container, it typically lasts 3-4 days and maintains it’s sauciness well. A quick reheat in the microwave is all it needs. If it seems a little dry when reheating, add a small splash of milk as it heats and stir well to incorporate.

    Fork full of elbow noodles in a classic macaroni and cheese sauce.
    You can try different combinations of cheese to suit your favorite flavor profile.

    📖  More recipes

    • 25 Minute Lemon Broccoli Pasta - This is a super easy weeknight dinner with the most impressive flavors. It even sneaks in extra veggies! It's a busy night winner every time!
    • Easy Chicken Piccata Pasta - This recipe uses bow tie pasta and ready-made chicken piccata to form a delicious, restaurant worthy pasta. It's great for an easy weeknight dinner, but equally worthy of serving guest on the weekend.
    • AMAZING Spicy Chicken Sandwiches - Crispy, juicy, and covered in a sticky hot honey sauce. These might be one of the best sandwiches we've ever eaten.
    • Stovetop Mac and Cheese - A great side dish made with the perfect amount of mozzarella cheese and extra-sharp cheddar cheese in just 20 minutes!

    👨🏼‍🍳 Tips & Tricks

    • Shred your own cheese - really! Pre- shredded cheese is coated, so it doesn't melt the same, nor does it have the same flavor. 
    • Cook your pasta slightly under al dente and rinse it with cold water immediately after draining. The cold rinse will stop the noodles from continuing to cook. This way they will finish cooking while baking without becoming bloated or soggy. 
    • Spray your pan lightly with non-stick spray to prevent the sauce from sticking. You can also line the pan with tinfoil and then lightly spray it. 
    • Use an immersion blender to make the finished sauce ultra smooth and creamy. This is my best secret! Sometimes cheese melts a little unevenly and the onions leave little flecks in the sauce... the immersion blender solves this problem perfectly every time.

    👋🏻 Connect with us!

    If you try this recipe, please leave a comment and star rating to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food!

    📋 Recipe

    Cheesy baked mac and cheese sauce on serving spoon after baked in the oven.

    Make-Ahead Mac and Cheese (Baked!)

    This Make-Ahead Mac and Cheese is the recipe of your dreams. It's ultra-creamy, irresistibly cheesy, but best of all perfect for prepping ahead! Whether you make it today, prep ahead, or freeze it for later, this baked mac and cheese will be ready for your next craving.
    4.90 from 19 votes
    Print Pin Save Saved! Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 1 hour hour
    Servings: 8
    Calories: 693kcal
    Author: Borrowed Bites

    Equipment

    • immersion blender
    • stock pot
    • Food processor optional
    • whisk
    • baking dish

    Ingredients

    • 1 lb elbow macaroni
    • 6 tablespoon butter
    • 1 medium onion finely diced
    • 1 teaspoon garlic minced
    • 1 teaspoon dry mustard
    • ¼ teaspoon cayenne pepper
    • 6 tablespoon flour
    • 2¼ cups chicken broth
    • 3½ cups whole milk
    • 11 oz colby jack cheese shredded
    • 5 oz mozzarella cheese shredded
    • 8 oz sharp cheddar cheese shredded
    • ¼ tsp pepper
    • ¼ teaspoon kosher salt if needed
    • non-stick spray
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 400°F. Lightly spray a 9x13 baking pan with non-stick cooking spray.
      non-stick spray
    • Bring a large pot of water to a boil and add ½ tablespoon of kosher salt. Cook the pasta according to package directions, cooking 2 minutes less than directed. Drain and rinse briefly with cold water. Set aside.
      1 lb elbow macaroni
    • In a large pot, melt butter. Add onions, cooking until soft and translucent, 3-4 minutes. Add garlic, dry mustard and cayenne and cook until fragrant, 30 seconds - 1 minute. Add flour, whisking constantly for 1 minute.
      6 tablespoon butter, 1 medium onion, 1 teaspoon garlic, 1 teaspoon dry mustard, ¼ teaspoon cayenne pepper, 6 tablespoon flour
    • Slowly add the chicken broth and whole milk, whisking constantly, until flour mixture is completely incorporated. Bring to a simmer and cook, stirring OFTEN, until slightly thickened, 15-20 minutes. Thickness Test: When you draw a finger through the sauce across the back of spoon, the sauce should hold the line with no drips.
      2¼ cups chicken broth, 3½ cups whole milk
    • Remove the sauce from the heat. Gradually whisk in the cheese, one type at a time, until fully melted. This may take a few minutes. Season with pepper and salt (if needed). Using an immersion blender, blend the sauce for 1-2 minutes until it is completely smooth.
      11 oz colby jack cheese, 5 oz mozzarella cheese, 8 oz sharp cheddar cheese, ¼ teaspoon pepper, ¼ teaspoon kosher salt
    • Briefly rinse the noodles to help them separate. Pour noodles into the sauce, mixing until well combined. Pour pasta into the prepared pan and bake until hot and bubbly, about 30 minutes. Enjoy!
    • We love comments! Please come back and leave us one after you’ve tried this recipe.

    Notes

    Tips & Tricks
    • Shred your own cheese - really! Pre- shredded cheese is coated, so it doesn't melt the same, nor does it have the same flavor. 
    • Use a block of mozzarella, not the ball. The ball of mozzarella has too much moisture.
    • Cook your pasta slightly under and rinse it with cold water immediately after draining. The cold rinse will stop the noodles from continuing to cook. This way they will finish cooking while baking without becoming bloated or soggy. 
    • Spray your pan lightly with non-stick spray to prevent the sauce from sticking. You can also line the pan with tinfoil and then lightly spray it. 
    • Use an immersion blender to make the finished sauce ultra smooth and creamy. This is my best secret! Sometimes cheese melts a little unevenly and the onions leave little flecks in the sauce... the immersion blender solves this problem perfectly every time.
     
    Make Ahead and Freezing Instructions: 
    Make mac and cheese fully and pour into prepared pan. Cover tightly with tinfoil and refrigerate for 1-3 days or freeze for up to 3 months. If frozen, thaw overnight in the fridge. Bake straight from the fridge at 400°F until hot and bubbly, 40-45 minutes (if it begins to brown near the end of baking, cover with foil and continue baking until hot and bubbly). 
    For a Crowd:
    When double or tripling this recipe, note that the time it takes the sauce to thicken will be 20-30 minutes longer than the recipe card says. 
    Other Cheese Options:
    I don’t recommend substituting the sharp cheddar because it creates the main flavor profile. But you can substitute the other cheeses with jack, pepper jack, or any other good melting cheese. Just know that it may come out slightly different than our original cheese combo.
    Storing in the Fridge:
    Cover tightly or store in airtight container. It lasts well for 3-5 days and maintains its sauciness well. 

    Add Your Own Notes

    Click here to add your own private notes. They will only be visible to you. If you clear your browser's cache, they will be lost.

    Nutrition

    Calories: 693kcal | Carbohydrates: 55g | Protein: 32g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 111mg | Sodium: 959mg | Potassium: 434mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1213IU | Vitamin C: 6mg | Calcium: 748mg | Iron: 2mg

    All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.

    Tried this recipe?Leave a rating or pin it for later!

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      Recipe Rating




    1. Debbie says

      June 26, 2023 at 12:21 pm

      5 stars
      This is a great make ahead recipe. It is truly delicious and very creamy. I made it a day ahead of an event and put it in the fridge so all I had to do is pop it in the oven. I try to make as much as I can the day before so I can spend quality time with my guests. This was truly a hit. I will definitely make it again. Next time I may add a topping.

      Reply
      • Misty says

        June 26, 2023 at 4:40 pm

        Thank you for taking the time to share, Debbie! We're so glad you enjoyed it and had success making it ahead - that's our favorite way to do it by far!

        Reply
    2. Laura says

      June 05, 2023 at 8:46 am

      Is it possible to get a measurement for the onion? Or an approximation? The photos appear to be pulverized vs diced, maybe due to the food processor. I just don't want to end up with too much onion since grandma isn't a fan... I'm making ahead and freezing to bake up at the lake. Thank you!

      Reply
      • Danielle says

        June 05, 2023 at 9:55 am

        I don't think it should be a problem no matter how you cut them because the sauce gets blended with an immersion blender which makes the onion so small it isn't discernible. However, if you are still concerned use half of a medium sized onion per recipe. I'm guessing that is about a half a cup. If you have any other questions feel free to ask. Hope that helps!

        Reply
    3. Brandy says

      June 04, 2023 at 5:58 am

      5 stars
      We tripled this recipe and then put in in a roaster oven on warm for a small wedding of about 50. It was a hit! Thank you sooooo much!

      Reply
      • Danielle says

        June 05, 2023 at 9:51 am

        Thank you so, so much for letting us know! It absolutely makes my day! Congratulations to the happy couple!

        Reply
    4. Tracy says

      May 11, 2023 at 11:54 am

      I’m doubling this recipe tonight to bake in a pellet grill/smoker at camp on Mothers Day in three days. Think it will be ok in the fridge for that length of time? (So Thursday night in the fridge, then on the grill Sunday around 10am). I personally think so but was hoping for another opinion as I don’t really have the option to do the prep once we are at camp

      Reply
      • Danielle says

        May 11, 2023 at 4:17 pm

        That should work perfectly! Please let us know how it turns out if you have a minute. Happy eating!

        Reply
      • Tracy says

        May 11, 2023 at 6:09 pm

        Update: it is very liquid-y before baking. My roux thickness test passed (great tip btw), so I’m hoping it thickens up further when it bakes. It smells DEVINE!

        Reply
        • Danielle says

          May 12, 2023 at 6:08 am

          Don't worry! That is normal. It always feels too loose and like there is too much liquid, but it bakes up thick and creamy. Andyes, it really does small amazing!

          Reply
    5. Leah says

      April 26, 2023 at 12:00 pm

      Can you make this and then put in crockpot instead of the oven? Can I use heavy whipping cream instead of whole milk? Ty

      Reply
      • Misty says

        April 26, 2023 at 8:52 pm

        Hi Leah! I have not tried putting it straight into the crockpot, so I can't guarantee if that will work. If you do try it, I would suggest trying it on low and stirring it every 30 minutes or so, since the outside edge gets much hotter than the middle. I do not recommend using heavy cream instead of milk since the fat content is very different. I hope this helps!

        Reply
    6. TK says

      February 02, 2022 at 1:51 pm

      5 stars
      The baked macaroni and cheese dish was a success with clamoring for more from a family of five! Thank you, the directions were easy to follow. I did discover not all onions are created equal :). The one I had was "hot" even though I sauteed it. Good thing I used only half of the called for amount. It was a tasty dish enjoyed by a two-year-old, a first-grader, a fifth-grader, and two adults for more than one meal on a cold night. Loved it!

      Reply
      • Misty says

        February 02, 2022 at 6:50 pm

        Glad you enjoyed it!

        Reply
    7. Sara says

      November 22, 2021 at 10:17 am

      5 stars
      I made this for a kid-friendly dish at a pot luck and it was a hit. I made it a day ahead and baked it the next day and it was still moist and creamy. I did not have an immersion blender so I substituted 1 tsp onion powder for the onion and 1/2 tsp garlic powder for the garlic and it was great.

      Reply
      • Danielle says

        November 22, 2021 at 2:00 pm

        Thanks for the high praise! We really appreciate you taking the time to let us know. Happy Thanksgiving!

        Reply
    8. Amber says

      April 03, 2021 at 6:26 pm

      Should the foil be removed if baking from the fridge? Or leave it on?

      Reply
      • Danielle says

        April 03, 2021 at 6:35 pm

        Great question! We will update the post to add in a note about this. I would bake with the foil off, but if it begins to brown too much go ahead and lightly cover it until fully hot and bubbly. Enjoy!

        Reply
    9. Janet Lewis says

      March 03, 2021 at 11:47 pm

      4 stars
      The flavor profile is great but my mac and cheese turned out grainy. I added the cheese after the white sauce was cooked for 15 minutes simmering and removed from heat. I feel like it got grainy after being in the oven for 25 minutes at 400F. What am I doing wrong? Is 400F too hot? I had Sharp cheddar, Monterey Jack, Velveeta and small amount of gruyere cheese in them. Help! I want to make good Mac and Cheese!

      Reply
      • Misty says

        March 04, 2021 at 10:42 am

        Hi Janet! Thanks for your question - creamy mac and cheese is a must! The texture of the sauce is very dependent on the types and amounts of cheese. Personally I have never tried Velveeta or Gruyere, but I would imagine that both should work. Did you blend the sauce with an immersion blender until it was ultra-smooth before baking? Every time I make this that is the step that transforms the sauce!

        Reply
        • Janet Lewis says

          March 04, 2021 at 8:06 pm

          Hi Misty,
          Thank you for your swift reply. I did indeed use the immersion blender right before mixing with cooked pasta and it was smooth. I gave a portion to my sister in law for her to bake it for her family last night. I told her to bake at 350F to see if that made a difference. She said it wasn't grainy and it was so good. Also, another thing that might have affected my Mac and Cheese texture was I used Velveeta American Singles. I read I need to be using American cheese blocks since the Singles have more additives and maybe that was the culprit. I will try when I make that next time. Crossing my fingers... I will post again. Thank you!!!

          Reply
          • Misty says

            March 05, 2021 at 8:19 am

            Great, I'm so glad her's turned out well! I would add that the reason we have success every time with this recipe is that we have tested the exact cheese type and amounts that work well. I would suggest trying the recipe exactly as written and following the tips and tricks. I think you will find that it is wonderfully creamy and flavorful that way!

            Reply
    10. Jenny says

      February 07, 2021 at 5:32 am

      5 stars
      Delicious! Made this last night for the my family and the other family in our “bubble”...it was a hit with everyone! Served it as a create your own Mac and cheese bar with add-in choices...Buffalo chicken, wilted spinach, bacon, and sautéed mushrooms. The perfect meal for a group. So glad I found this post/recipe! Thank you

      Reply
      • Danielle says

        February 07, 2021 at 10:16 am

        Now that sounds amazing! I will borrow that idea for one of our Sunday Dinners with the family. Thanks for the feedback!

        Reply
    11. Days says

      December 03, 2020 at 8:16 pm

      5 stars
      Can you use another kind of milk like low-fat milk instead of whole milk?

      Reply
      • Misty says

        December 05, 2020 at 2:20 pm

        Hi! You can use another milk if that is all you have, but it typically doesn't turn out as creamy if it has less fat content. Should still work though. Hope that helps!

        Reply
    12. Marcy says

      September 22, 2020 at 3:26 pm

      5 stars
      I absolutely love the immersion blender trick. Sometimes it seems like my cheese just doesn’t quite melt all the way, but that does the trick! It was the smoothest homemade sauce I’ve made.

      Reply
      • Misty says

        September 22, 2020 at 3:27 pm

        Yes, that's a great trick, huh? I'm glad you found it helpful for making the sauce extra smooth.

        Reply
    13. Aspen says

      March 08, 2020 at 3:03 pm

      5 stars
      This is probably the most flavorful mac and cheese I've ever had. I love it! Now I just have to try not to eat the whole pan by myself, ha!

      Reply
      • Misty says

        March 08, 2020 at 3:13 pm

        YES, I have the same problem... it's too delicious.

        Reply
    14. Karen says

      March 05, 2020 at 7:33 am

      5 stars
      Don't.Change.A.Thing.....this is so good.

      Reply
      • Misty says

        March 08, 2020 at 3:12 pm

        So glad you liked it!

        Reply

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