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make-ahead baked three-cheese mac and cheese - featured image

Make-Ahead Baked Three-Cheese Mac and Cheese: 5-Day Meal Prep

  • Author: Emma
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x

Description

A creamy, stable baked mac and cheese designed for meal prep that freezes well and reheats perfectly. Using a béchamel base and specific cheese blend, this dish stays smooth and delicious for up to 5 days.

Ingredients

Scale
  • 16 oz elbow macaroni
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 8 oz sharp white cheddar, grated
  • 4 oz Gruyère, grated
  • 4 oz mozzarella, grated
  • 1 tsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup Panko breadcrumbs
  • 1 tbsp melted butter (for breadcrumbs)
  • 1 tsp olive oil (for pasta)

Instructions

  1. Bring a large pot of salted water to a boil. Cook elbow macaroni for 2-3 minutes less than package directions until very al dente. Drain, rinse with cold water, and toss with 1 tsp olive oil to prevent sticking.
  2. In a medium saucepan, melt 4 tbsp butter over medium heat. Add 4 tbsp flour and whisk constantly for 2 minutes until the mixture looks like wet sand and turns slightly golden.
  3. Slowly pour in 3 cups whole milk and 1 cup heavy cream while whisking constantly. Cook over medium-low heat for 5-7 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
  4. Remove sauce from heat. Stir in Dijon mustard, garlic powder, smoked paprika, salt, and black pepper. Add 3/4 of the cheese blend (approx. 8 oz) and stir until melted.
  5. Add the cooked pasta to the sauce and fold gently with a silicone spatula until every noodle is coated. Taste and adjust seasoning.
  6. Transfer mixture to a 9×13 inch baking dish. Sprinkle remaining cheese on top. If adding breadcrumbs, sprinkle them now (or save for baking day if freezing).
  7. To serve immediately: Preheat oven to 375°F (190°C). Bake uncovered for 25 minutes until bubbly and golden.
  8. To bake from frozen: Do not thaw. Bake at 375°F for 45-50 minutes, covering with foil for the first 30 minutes, then uncover to crisp the top.
  9. To bake from refrigerated: Add 10 minutes to the bake time.

Notes

Undercook the pasta significantly as it will continue to cook in the oven. Grate your own cheese to avoid anti-caking agents that prevent smooth melting. The roux is essential for a sauce that doesn’t separate when frozen and reheated. If freezing, add breadcrumbs only when ready to bake to maintain crunch.

  • Prep Time: 30 minutes
  • Cook Time: 35-45 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1/8th of the 9x13 di
  • Calories: 450
  • Sugar: 6
  • Sodium: 650
  • Fat: 22
  • Saturated Fat: 12
  • Carbohydrates: 42
  • Fiber: 2
  • Protein: 18

Keywords: mac and cheese, meal prep, make ahead, baked mac and cheese, three cheese, freezer friendly, comfort food, easy dinner

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Find it online: https://mydinnerecipes.com/make-ahead-baked-three-cheese-mac-and-cheese-5-day-meal-prep/