The classic Baked Mac and Cheese is with cheesy sauce and buttered breadcrumbs on the top. Mac and Cheese is a comfort food for the busy week!
Well, this is not a fully loaded Mac and Cheese. You’ll see recipes with many types of cheeses, bacon, ham and so on. The classic recipe is buttery, cheesy, creamy, perfectly cooked macaroni, plenty of sauce and a crunchy butter top.
Tips:
Use Freshly grated cheese – don’t use pre-shredded.
Do not overcook the pasta – Cool macaroni slightly and coat in butter. This stops the macaroni from absorbing more liquid while baking, (hot pasta absorbs liquid faster, butter creates thin film);
Make ahead: Cool pasta then toss with sauce and add breadcrumb topping. Cool, refrigerate or freeze then bake on the day of. You can also cook pasta and toss in butter, cool. Make cheese sauce per recipe, then cool with lid on. Make topping. Store all components separately in the fridge until required. Mix sauce and pasta, top with topping then bake per recipe. Cook 5 minutes more in the oven.
Storage? Keep up to 5 days in the fridge. Best reheat in the steam-oven.
Freeze: Assemble, cool, do not bake, just freeze. Thaw then on the day of, bake per the recipe.
Lunchbox Living!
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