Baked mac and cheese will keep in the refrigerator in an air-tight container for up to 5 days.īaked mac and cheese will always steal the show but there are a few mains that are worthy enough to grace the same table like this oven-baked bbq chicken or a juicy rib-eye steak. Once it's done baking, allow it to cool to room temperature and wrap the entire pan tightly in plastic wrap and a layer of heavy-duty aluminum foil. Save your future self some time and prep this macaroni ahead.
#How to make good mac and cheese sauce free#
If you don’t like sharp cheese please feel free to use mild or any other cheese you like. Getting your noodles cool to the touch will also ensure that the beaten eggs don't turn into scrambled eggs when you add your custard to the noodles. Feel free to use cream, half and half, or evaporated milk for even creamier mac, depending on how rich you want your mac and cheese to be. Don't skip the eggs! Whisking together eggs and milk and pouring it over the mac & cheese will make it extra creamy, saucy, and decadent. Those boxes of elbow-shaped noodles, complete with their packet of powdered cheese, carried us through our childhoods.
Bring to sauce to a bubble and thicken, about 3-4 minutes. Whisk in milk and stock, and continue whisking vigorously until flour and butter have dissolved. Once the butter has melted, whisk in flour and cook until it begins to smell nutty and fragrant, about 45-60 seconds.