Can I use pre-shredded cheese for baked mac and cheese?

Oh honey, I get it – pre-shredded is convenient! But trust me, taking 5 extra minutes to shred your own cheddar and Gruyère makes all the difference. Those bagged cheeses have anti-caking agents that can leave your sauce grainy. Freshly shredded melts into that dreamy smooth texture we all crave!

How do I keep my mac and cheese from drying out when reheating?

Here’s my secret: always splash a little milk over the top before reheating (1-2 tablespoons does the trick). For the oven, cover with foil and bake at 350°F until warmed through. Stovetop? Low heat with frequent stirring and that magic milk splash. Works every time – you can find more inspo for creamy dishes on my Pinterest !

What’s the best way to make this ahead for holidays?

I do this all the time! Assemble your mac and cheese completely (sauce, pasta, everything) but don’t bake it. Cover tightly and refrigerate up to 2 days. When ready, bake as directed – might need 5 extra minutes since it’s cold. Perfect for meal planning those busy feast days!

Can I freeze leftover mac and cheese?

Absolutely! Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. Pro tip: underbake it slightly before freezing so it’s perfect when reheated. The texture won’t be quite as creamy as fresh, but still delicious with my milk trick!

Ultra-Creamy Mac and Cheese Recipe That Never Dries Out

Creamy Baked Mac and Cheese

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A rich and creamy mac and cheese perfect for holidays and potlucks. Easy to make ahead and reheat without drying out.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Yield: 8 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 lb elbow macaroni
4 tbsp butter
1/4 cup all-purpose flour
3 cups whole milk
2 cups shredded cheddar cheese
1 cup shredded Gruyère cheese
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1 cup panko breadcrumbs (optional topping)

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Instructions

Preheat oven to 375°F (190°C). Cook macaroni according to package instructions, then drain.
In a large pot, melt butter over medium heat. Whisk in flour to form a roux.
Gradually add milk, whisking constantly until smooth. Cook until slightly thickened.
Stir in cheddar and Gruyère cheeses until melted. Season with salt, pepper, and paprika.
Combine cooked macaroni with cheese sauce. Transfer to a baking dish.
Sprinkle breadcrumbs on top if using. Bake for 20-25 minutes until bubbly and golden.

Notes

For a crispy topping, mix breadcrumbs with melted butter before sprinkling.
Make ahead: Prepare up to baking, cover, and refrigerate. Bake when ready.
Reheat leftovers in the oven with a splash of milk to keep creamy.

Nutrition

Serving Size: 1 cup
Calories: 450
Sugar: 5g
Sodium: 400mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 18g
Cholesterol: 60mg

Find it online: https://kitchenuser.net/creamy-mac-and-cheese-recipe-never-dries-out/