Make-Ahead Creamy Mac & Cheese Casserole

Christine Gallary
Christine GallarySenior Recipe Editor
After graduating from Le Cordon Bleu in Paris, I worked at Cook's Illustrated and CHOW's test kitchens. I've edited and tested recipes for more than 15 years, including developing recipes for the James Beard-award winning Mister Jiu's in Chinatown cookbook. My favorite taste testers are my husband, Hayden, and daughter, Sophie.
updated Sep 30, 2024
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Credit: Joe Lingeman

Buttery cracker crumbs take it over the top.

Serves6 to 12

Prep15 minutes

Cook1 hour 30 minutes

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Post Image
Credit: Joe Lingeman

Macaroni and cheese, whether made on the stovetop or baked on a sheet pan until crispy, is a welcome addition to any spread, whether it’s at the neighborhood potluck or served as a Thanksgiving side dish. The fact that it’s a kid favorite, inexpensive, and vegetarian also bumps it into the category of a no-fail dish.

This classic mac and cheese has pasta floating in an easy white sauce loaded with sharp cheddar for flavor and Monterey Jack for creaminess, and it’s crowned with buttery cracker crumbs as a final touch. The best part though? With just two tricks up your sleeve, it can be made a few days ahead and tossed into the oven when it’s go time, but still tastes as fresh as the day you made it.

Why You’ll Love It

  • It’s guaranteed to be a crowd favorite. The tender pasta sits in a ton of creamy, cheesy sauce, and it’s crowned with crispy buttery cracker crumbs.
  • No one will guess it was made ahead. This casserole can be assembled up to two days ahead so that all you have to do it pop it into the oven. But we promise it’ll taste like it was freshly made.
(Image credit: Joe Lingeman)

The Key Ingredients in Make-Ahead Creamy Mac & Cheese Casserole

  • Macaroni: Good ole fashioned elbow macaroni works great here, but you can also substitute it will small shells instead.
  • Sharp cheddar cheese: This slightly nutty cheese adds tons of flavor to the sauce.
  • Monterey Jack cheese: A milder cheese that melts beautifully to balance out the sharpness of the cheddar.
  • Milk: You’ll need 5 cups of whole or 2% milk.

How to Make Make-Ahead Creamy Mac & Cheese Casserole

  1. Cook and rinse the pasta. Boil dried macaroni, then rinse thoroughly under cold water and let cool.
  2. Make and cool the cheese sauce. Cook flour in melted butter to make a roux, then whisk in milk and cook until thickened slightly to make a white sauce. Whisk the cheddar and Monterey Jack cheeses in. Let the cheese sauce cool until warm.
  3. Assemble and chill the casserole. Stir the pasta into the cheese sauce, then transfer to a baking dish and top with cracker crumbs tossed in butter. Cover with foil and refrigerate for up to 2 days.
  4. Bake until heated through. Bake the casserole for 45 minutes to warm through, then uncover and bake for 15 minutes more to let the topping brown.

Cooling Is Key

You’ll notice that this looks very much like a standard mac and cheese recipe, so what makes it something you could make ahead? There are two key things that set this recipe apart: First, you need to both slightly undercook your pasta and cool it off. This is the time to go al dente with your pasta, since al dente pasta won’t get as mushy as it sits in the sauce. After the pasta’s cooked, it needs to be rinsed thoroughly with cold water to halt the cooking and rinse off the extra starch that can make mac and cheese too gloppy. When the pasta’s ready, use the same pot to make the sauce.

The second make-ahead key: After the sauce is ready, cool it off. Letting it hang out for about 30 minutes until it’s just warm to the touch before mixing in the pasta means that the sauce won’t keep cooking the pasta, so the pasta retains its texture.

So, rinse your pasta and cool your sauce. Easy, right? The creamy macaroni and cheese of your dreams is waiting for you!

(Image credit: Joe Lingeman)

What to Serve with Make-Ahead Creamy Mac & Cheese Casserole

Make-Ahead Creamy Mac & Cheese Casserole

Buttery cracker crumbs take it over the top.

Prep time 15 minutes

Cook time 1 hour 30 minutes

Serves 6 to 12

Nutritional Info

Ingredients

  • 1 pound

    dried elbow macaroni or small shell pasta

  • 5 tablespoons

    unsalted butter, divided

  • 1/4 cup

    all-purpose flour

  • 1 3/4 teaspoons

    kosher salt

  • 1 1/2 teaspoons

    powdered ground mustard

  • 1/4 teaspoon

    cayenne pepper (optional)

  • 5 cups

    whole or 2% milk

  • 8 ounces

    shredded Monterey Jack cheese (about 2 cups)

  • 8 ounces

    shredded sharp cheddar cheese (about 2 cups)

  • 1 cup

    crushed round butter crackers, such as Ritz (about 25 crackers)

Instructions

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  1. Make the macaroni and cheese: Bring a large pot or Dutch oven of heavily salted water to a boil over high heat. Add 1 pound dried macaroni and cook until 1 minute less than al dente. Drain, rinse with cold water until cool to the touch, and set aside to drain thoroughly.

  2. In the now-empty pot, heat 4 tablespoons of the unsalted butter over medium-high heat until foaming. Whisk in 1/4 cup all-purpose flour, 1 3/4 teaspoons kosher salt, 1 1/2 teaspoons powdered ground mustard, and and 1/4 teaspoon cayenne if using until combined. Continue whisking until the mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in 5 cups whole milk and bring to a simmer, whisking frequently.

  3. Reduce the heat to medium and simmer, whisking frequently, until thickened slightly, about 2 minutes. Remove the pot from the heat. Whisk in 8 ounces shredded sharp cheddar cheese and 8 ounces shredded Monterey Jack cheese cheeses until smooth and fully melted. Set aside until cooled to just warm to the touch, about 30 minutes.

  4. Meanwhile, melt the remaining 1 tablespoon unsalted butter and place in a medium bowl. Stir in 1 cup crushed cracker crumbs until combined.

  5. When the sauce is cooled, add the pasta and stir to combine. Transfer to a 9x13-inch baking dish and spread into an even layer. Sprinkle the cracker crumbs evenly over the macaroni and cheese. Cover tightly with aluminum foil and refrigerate for up to 2 days.

  6. When ready to bake: Heat the oven to 400°F. While the oven is heating, let the baking dish sit out at room temperature.

  7. Bake covered until heated through and bubbling around the edges, about 45 minutes. Uncover and bake until the top is golden-brown, about 15 minutes more. Let sit 5 minutes before serving.

Recipe Notes

Bake and eat directions: If you'd like to make and eat the mac and cheese right away, skip cooling the sauce and mix the pasta right in. Assemble in the baking dish and bake uncovered until the edges are bubbling and the top is golden-brown, 20 to 30 minutes.

Make ahead: This recipe is designed to be assembled and refrigerated up to 2 days ahead before baking.

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.