You could also reheat them in a 350° F oven for about 15 minutes if you wanted to preserve the crunchiness of the Panko breadcrumbs. I generally reheat the leftovers in the microwave for several minutes until fully heated. If you're baking this after it's been in the refrigerator, you will need to add 5 to 10 minutes to the baking times. Therefore, increase the amount of milk to 4 1/2 cups. If prepared ahead of time, the macaroni will absorb some of the liquid as it sits. Rather than Panko breadcrumbs, you can use regular plain dried breadcrumbs or crushed Ritz crackers. I’ve made this recipe with regular cheddar cheese, sharp cheddar cheese, and extra-sharp cheddar cheese. The reason is that the pre-shredded cheese contains a coating that can interfere with the proper melting. You should grate your own cheese, i.e., avoid using store-bought pre-shredded cheese. I used whole milk in this recipe, but you could also use low-fat milk. May be prepared in advance up to this point, covered, and refrigerated.īake for 40 to 45 minutes, or until the sauce is bubbly and the top is golden brown. Top macaroni and cheese with remaining 1-1/2 cups Cheddar Cheese and Panko breadcrumbs. Stir until the cheeses are melted and the sauce is creamy and smooth.Īdd the cooked macaroni and stir well. Remove pan from heat add 3 cups of the Cheddar cheese, all of the Gruyère cheese, 1/2 tablespoon salt, pepper, and nutmeg. Whisk in the milk and cook for several more minutes, until bubbly and thickened.

Cook over medium heat for 2 minutes, stirring with a whisk. Melt 6 tablespoons of butter in a large (4-quart) pot whisk in the flour. Drain and rinse well with cold water drain completely. Add the macaroni and cook according to the directions on the package, for 9 to 10 minutes. Bring a large pot of water with 1 tablespoon of Kosher salt to a boil.

Can i make mac n cheese ahead of time