Cover with foil and refrigerate …ĥ/5 (15) Calories 572 per serving Category Dinner, Side Dish
Here are the make-ahead instructions from the post: To prep the mac and cheese ahead of time, assemble the dish as instructed, but do not bake. Bake for 20 to 25 minutes, rotating halfway through, until golden brown and crusty. Combine the bread crumbs and 2 tablespoons butter and sprinkle evenly on top. Combine the remaining 1 cup Gruyere and ½ cup Cheddar and sprinkle it evenly on top. 
Butter a 2-quart gratin dish, transfer the mixture to the dish and spread it evenly.(You can also microwave it for 4 minutes.) Preheat the oven to 400 degrees. When ready to cook, allow the mixture to sit at room temperature for about an hour.The pasta will absorb the cream and expand.
#How to make mac n cheese for a crowd full#
When the pasta is done, stir it into the cream mixture, cover the bowl with plastic wrap, and refrigerate for a full 24 hours.
Meanwhile, in a medium (10-inch) bowl, combine the cream, nutmeg, 1 cup of the Gruyere, ½ cup of the Cheddar, 2 teaspoons salt, and 1 teaspoon pepper. Add 2 tablespoons salt and the macaroni and cook for exactly 4 minutes. Twenty-four hours before you plan to serve the gratin, bring a large pot of water to a boil. Add 2 tablespoons salt and the macaroni … Twenty-four hours before you plan to serve the gratin, bring a large pot of water to a boil. (Chilled Macaroni and Cheese may take longer than 30 minutes to be fully cooked.) Do not add the bread crumbs until ready to bake. DO AHEAD: Macaroni and cheese can be made ahead, put into the baking dish, cooled completely, and kept, covered in the refrigerator, for 2 days. Bake until light golden brown and bubbling, about 30 minutes. Pour the macaroni and cheese into the prepared baking dish and top with the panko-cheese mixture. Pour the cheese sauce over the cooked elbow macaroni and gently stir to coat the noodles in the sauce. Add the remaining grated cheese and stir until it's completely melted. Remove from the heat and stir in the dry mustard, salt, and pepper. Slowly add the warm milk and stir constantly until the sauce thickens, about 3 minutes. Add the flour and use a flat-edged wooden spoon or heat-safe rubber spatula to stir the mixture together, scraping the bottom of the pan to prevent burning, just until it starts to turn a light brown color, about 3 minutes. In a medium saucepan over moderate heat, melt the remaining 3 tablespoons of butter. In a small saucepan over moderate heat, warm the milk just until it starts to steam and form tiny bubbles around its edges-be careful not to let the milk come to a boil. Drain the noodles, without rinsing, then return them to the pot they were cooked in. In a large pot of boiling salted water, cook the elbow macaroni until al dente. Add a handful of the grated cheese to the bowl, toss to combine, and set aside. 
Place the panko bread crumbs in a small bowl, drizzle with the melted butter, and toss to combine. In a small saucepan over moderate heat, melt 3 tablespoons of the butter.Lightly butter a 9- by 13-inch baking dish. It definitely was good and I would certainly make it again. When I had initially taken it out after the 45 min the first time, it was very creamy and would have been ready to go.
So if I had to do it over again, I would do the same except cook it in the oven closer to serving time, check on it after 15 min or so to add in the shredded cheese and go from there. It was a little thick, but still tasted very good. So, I let it sit again and about an hour before the party, put it in the roaster, added the shredded cheese and put it on warm. I was anticipating it taking much longer so unfortunately, it was way earlier than when I was going to serve it. I cooked it at 350 and went to stir it after 45 min and it was cooked through already. (Thankful we have an extra fridge we can use for stuff like this) The day I was cooking it, I pulled it out of the refrigerator in the morning to start getting it to room temp. I took the roaster pan out of the freezer and put it in the refrigerator 3 days before I was cooking it to start to thaw it. I put the prepared mac and cheese (minus the shredded cheese) in the roaster pan and put that in the freezer. This recipe worked well freezing, thawing and cooking in the oven/roaster.
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