Hello all!
I want to make Kenji’s stovetop Mac and cheese for a thanksgiving Potluck but am not convinced I’ll be able to cook it at dinner time or that it’ll hold up to being reheated.
If I make the dish earlier in the day (say, 1:00-2:00pm ish) and move it into a slow cooker to keep warm, will that cause any problems?
Also, any caveats doubling the recipe? Or will 2x of everything be okay
Recipe for reference:
https://www.seriouseats.com/the-food-labs-ultra-gooey-stovetop-mac-cheese
by Boatering
5 Comments
Add some sodium citrate for insurance.
On his podcast he said you scale up the recipe no problem.
Binging with Babish has a whole episode on Mac and cheese which might help you with this.
Should be fine if the slow cooker is on “keep warm” or low. High can get hot enough to boil and that might break the mac and cheese.
So another serious eats one that I recently did that turned out great was this one
https://www.seriouseats.com/sodium-citrate-baked-mac-and-cheese
Except I swapped the 3 cups of water for 2 bottles of Guinness. . .
The tricks with this one are the sodium citrate makes it extra creamy and adding the Gruyère after the sauce starts to cool helps thicken it well
It should be fine on warm. If it splits stir in some heavy cream it will come right back together