3 Drain the macaroni and set it aside.The macaroni will continue cooking in the oven.Advertisement Add some salt and macaroni, and cook it for about 5 to 7 minutes. Fill a large pot with 4 quarts of water and bring it to a boil. 2 Cook the macaroni according to the directions on the package until it is just cooked.Lightly coat a 2-quart casserole dish with some butter. 1 Preheat the oven to 350☏ and prepare your baking dish.Read Also: Babybel Cheese Backpacking Easy Macaroni And Cheese However, feel free to play around with different combinations that you like! These are all good melting cheeses and will give you a smooth sauce. DIFFERENT CHEESES Gruyere, Gouda, Fontina, Mozzarella, Monterey Jack, Colby, or all Cheddar.Just make sure there are 4 total cups of liquid. COOKING LIQUID If you prefer to use all chicken broth, or all water feel free to do that.TOPPINGS If you love a topping on your mac and cheese, transfer the cooked cheesy mac to a baking dish and top with either some extra cheese, buttered panko breadcrumbs, or buttered crushed Ritz crackers.VEGGIES Trying to get your veggies in? Stir in some steamed broccoli or cauliflower.PROTEIN Feel free to add in some shredded chicken, pulled pork, or some crispy bacon for an extra protein punch.Allow it to thaw overnight in the refrigerator and bake until warmed through and the cheese is bubbly on top. Allow it to cool completely in the 8×8 pan, cover it well with plastic wrap and tinfoil and store it in the freezer for 2-3 months.
To freeze: Make the entire dish but freeze before baking. Allow it to cool, cover it tightly, and store it in the refrigerator until ready to serve. Prepare the mac and cheese through step 10, just before baking. To make ahead: You can make this recipe 1-2 days ahead of time. You * could* assemble it and keep it in the fridge or freezer, but I find the above method preferable because the macaroni will absorb a lot of the sauce as it sits. If you need to buy yourself a little extra time, keep it warm in the oven on the lowest possible setting. When the sauce is heated through, combine it with the pasta and layer it in the pan with the remaining cheese.Then, rewarm the sauce over low heat, stirring often.Cook the macaroni, shred the cheese, and make the sauce, keeping all 3 components separate until just before youre ready to serve it.This is really best served immediately, but if you need to make it ahead, here is what I recommend:
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