‘Make ahead’ and ‘mac and cheese’ are two of my favorite things. Put them together and you have this ultra traditional mac and cheese that can be assembled up to 4 days before baking. A layer of Muenster cheese on top gives the dish an extra creamy touch and some appealing lines of color.
Make Ahead Mac And Cheese
¾ pound cavatappi pasta
2 tablespoons butter
¼ cup flour
4 cups whole milk
8 ounces shredded Cheddar-Jack cheese
1 tablespoon Dijon mustard
½ teaspoon black pepper
5 slices Muenster cheese (about 4 ounces)
1. Cook the pasta according to package directions subtracting 1 minute. Drain.
2. Melt the butter in a large pot over medium heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly stir in the milk. Cook, stirring occasionally, until the sauce thickens slightly, 6 to 8 minutes. Add the Cheddar-Jack, mustard, and pepper. Stir until cheeses are melted. Stir in the pasta.
3. Transfer pasta mixture to a 13 x 9-inch baking dish and cover with the Muenster. Cool completely. Cover tightly with plastic wrap and refrigerate until ready to bake, up to 4 days.
4. To cook, bring casserole to room temperature. Bake at 400°F until golden and warmed through, 25 to 35 minutes.
Recipe from Real Simple
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