Make-Ahead Mac and Cheese (Baked!)

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

4.93 from 26 votes

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.

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: American

Servings:

Calories: 693kcal

Author: Borrowed Bites

Equipment

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

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!

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.

Nutrition