Make-Ahead Mac and Cheese
Serving Size / Yield
- 1 pound of large elbow pasta
- 4 cups of shredded extra sharp cheddar cheese
- ¼ cup shredded mozzarella cheese
- ½ cup of flour
- 1 quart of heated milk
- 2 teaspoons of dry mustard
- 2 tablespoons of salt
- 1 tablespoon of pepper
- 1 tablespoon of garlic powder
- 4 slices of bread
- 1 stick of butter
In a large pot, boil water with a pinch of salt. When the water is boiling, add the pasta. Allow the pasta to cook for about 7 minutes or until the pasta is tender. Use a colander and drain the pasta.
In a large sauce pan, melt 6 ounces of the butter over medium heat. When the butter is melted, add the flour a little at a time, stirring each time you add it with a whisk. After all the flour has been added, stir until the mixture is fully incorporated. Turn the heat up to medium and slowly stir in the milk. Allow to heat for about 10 minutes stirring often. Remove the pan from the heat and stir in the cheddar and mozzarella cheeses. Stir until the cheese is mixed and melted completely. Add the dry mustard, stir and set aside.
Combine the cheese mixture and the pasta and stir until it is mixed completely. Put the mixture in a greased baking dish. Spread so that the macaroni and cheese is spread evenly in the pan.
In a saute pan, melt the remaining butter. When the butter is melted, remove from heat. Break up the bread into very small pieces and stir it in with the butter. Sprinkle the breadcrumbs over the macaroni and cheese.
Place the dish in the oven, preheated to 350 degrees. Allow to cook for about 30 minutes, or until the cheese is bubbly. Cover the dish and place in the freezer.
When you are ready to eat your macaroni and cheese, cover with aluminum foil and bake in the oven heated to 350 degrees for about 1 hour. Uncover and cook for an additional 15 minutes. This dish will keep in the freezer for up to 2 months.