If there’s one cooking rule I learned from my Texan mom and grandma, it’s to never test out a new recipe on company. Much to their dismay, I have broken this rule many, many times. And much to my dismay, the result is oftentimes a disappointing dish. However, there has been one very clear exception for me, and that was this Classic Make-Ahead Macaroni And Cheese.
My first attempt at making this recipe was for an Easter potluck. I had a very quick turnaround between the end of church and the start of the potluck lunch. I was looking for something I could prepare the night before so all I had to do after church was put it in the oven. In my search, I landed on Southern Living’s make-ahead mac and cheese, and it’s been a staple in my mental recipe box ever since.
I’ve now brought this dish to Thanksgiving, dinner parties, and more, and it’s never been met with anything but praise: “This is the best thing you’ve ever made,” said one friend. Unlike your standard Cheddar-based mac and cheese, this recipe calls for fontina and Monterey Jack cheeses, lending a unique flavor to a familiar dish.
Whether you’re looking to impress your in-laws with your Thanksgiving contribution or wow at the next church potluck, this is one recipe you need in your arsenal.
What’s Great About It?
You can prepare it the night before
As you might have gathered from its name, the Classic Make-Ahead Macaroni And Cheese can be made ahead of time. The noodles are partially cooked and combined with the rest of the ingredients before going into the fridge to chill for anywhere from 12 to 24 hours. Come time to serve, you simply take it out of the fridge, add the breadcrumb topping, and bake it in the oven for 25 minutes.
This method seriously cuts down on stress on the day of—you can even wait to bake it until you reach your destination, so long as you toss together the breadcrumb topping first.
It serves a crowd
This recipe makes 10 generous servings, so there’s plenty for everyone at the family dinner or potluck. And it’s easy enough to double if you need to serve more people.
It goes with everything
Macaroni and cheese is one of those rare recipes that can be served on just about any occasion. It’s an excellent pairing for ham, so it’s a no-brainer on Christmas or Easter. Not to mention, it’s a classic Thanksgiving side dish, too.
Holidays aside, it makes a great side dish for many proteins, so be sure to pull it out whenever steak, pork chops, or barbecue is on the menu, too.
New Twist On A Classic Side Dish
Maybe my favorite thing about this recipe is how it stands out from other mac and cheeses. People never fail to point out how it has a different flavor from most mac and cheese dishes (in a good way!). It’s made with fontina and Monterey Jack cheeses, both of which are super melty and add a distinct flavor from that of the usual Cheddar. A dash of nutmeg also adds a subtle warmth (like you’d find in scalloped potatoes). Plus, the homemade breadcrumb crisps up beautifully in the oven to make a crunchy topping.
Victor Protasio; Food Stylist: Jennifer Wenddorf; Prop Stylist: Claire Spollen
How To Make This Macaroni And Cheese Ahead Of Time
This recipe is intended to be prepared in advance, so the steps for doing so are spelled out in the recipe. The short version looks like this:
First, you cook the macaroni (only for 4 minutes, the noodles will not be fully cooked at this point) and spread them on a parchment paper-lined baking sheet to cool. Next, you return the macaroni to the pot and stir in cream, nutmeg, part of the cheeses, salt, and pepper. From here you add the mixture to a greased baking dish and top with the remaining cheese, cover, and refrigerate for 12 to 24 hours.
When you’re ready to bake, you can go ahead and prepare the breadcrumbs by adding white bread to a food processor and mixing with melted butter.
Dry bread makes for the best breadcrumbs, so I always lay out the bread slices on a wire cooling rack the night before (when I assemble the mac and cheese) to let it get nice and stale by the next day.
Once you’ve added your breadcrumb topping, all that’s left to do is bake. If you’ll have access to an oven wherever you’re going, you can always add the breadcrumb topping and transport the casserole to your final destination unbaked and put it in the oven once you get there. And don’t forget to garnish with parsley for a little color.
What Reviews Are Saying
I’m not alone in my love for this recipe. Read what commenters are saying about this make-ahead macaroni and cheese before you make it yourself.
“Family and friends loved this dish! I made no changes to the recipe. Have now made it four times and everyone says don’t make any changes.”
“This is a really good, restaurant worthy recipe…I’ve made this about four times now and everyone loves it. My daughter requests it constantly.”
“This was delicious. Love the fact you can partially make ahead of time.”