Secondly, this mac and cheese uses great cheddar cheeses - two varieties, at least, for great depth of flavour. What makes this mac and cheese "ultimate"?įirst, have you ever made a mac and cheese that was lovely and creamy before it went into the oven, but after it was baked, you were disappointed to find that all that creaminess disappeared? That's why you will love this version! It starts with lots of creamy cheese sauce, so even after baking, it's still wonderfully creamy.
That said, when mac and cheese is made with great cheese and combined with a generous amount of perfectly creamy sauce, it can be a true thing of beauty and absolute comfort food perfection! Let's face it, a plate of pasta and cheese sauce going to be pretty good no matter the recipe you start with. I don't think I've ever eaten a bad Macaroni and Cheese. This dish is comfort food perfection! Customize with your own selection of cheeses and toppings. Thaw in the refrigerator for 1 day before reheating.The ultimate, creamy baked mac and cheese, for when only the best will do. This will freeze well covered for up to 3 months.
#Recipe for homemade mac and cheese bake how to
How to Store: Cover and keep in the refrigerator for up to 5 days. Likewise, you can heat on a microwave-safe dish until hot. How to Reheat: Place your desired amount of macaroni and cheese in a casserole dish and cover with foil and bake at 350° for 10-12 minutes or until hot. Keep it in the refrigerator for up to 2 days until you are ready to bake and serve it.
You may need to add a little bit of milk to the sauce to help thin it out while reheating it. In addition, you can make the recipe without baking, cool the sauce and noodles separately, and then reheat the sauce first before mixing with the noodles before baking it. Make-Ahead: You can make this recipe up to 2 days ahead of time and will need to be reheated before serving.