🔕 🔔

My Basket ()

All questions

Re: Food52's Slight Adaptation of Martha Stewart's Mac & Cheese

Emily C. said in her post: "...I assembled the casserole early in the afternoon, and then baked it in the oven right before serving dinner". I'd like to try this for tomorrow (Thanksgiving Day), as a time and cook-top space saver, but won't the pasta continue to cook and absorb the moisture from the heat of the cheese sauce while sitting out, and yield a different (undesired) consistency after baking?

asked by Sincere1981 over 4 years ago
8425a5f0 773c 4ccd b24e 9e75b44477a8  monita photo

Monita is a Recipe Tester for Food52

added over 4 years ago

It should be ok. If you are you planning on re-heating it several hours later, let it cool completely before refrigerating. Re-heat covered so it doesn't overcook. I find mac and cheese is a pretty sturdy dish

8bbfe648 dc7e 43f9 816b 4de4ae50eec7  photo

SMSF is a trusted home cook.

added over 4 years ago

I agree with Monita - and also suggest undercooking the macaroni if you're going to hold it and not bake right away. I will usually cook the macaroni for just 2 or 3 minutes. It's way undercooked but the texture is perfect in the finished baked dish. Bon appetit!

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.