🔕 🔔
Loading…

My Basket ()

All questions

Make and re-heat mac and cheese or make now/bake later?

I need to make three batches of Martha's mac and cheese, and I'm wondering if I can prep it all the way through (i.e., topping and all) and just bake it later in the day or if I'm better off baking it now and re-heating later. If I do bake it later, do you think there's any need to refrigerate it in the meantime? Any advice is appreciated. Here's a link to the recipe: http://www.marthastewart...

asked by jocelyng almost 3 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

7 answers 9090 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added almost 3 years ago

bake now or later - your choice. but yes DO refrigerate between prep & bake or bake & reheat if it's more than one hour. bacteria love room temp - it lets them thrive.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Pegeen

Pegeen is a trusted home cook.

added almost 3 years ago

I'd suggest making and freezing your batches ahead, but without the topping. (You could make the topping ahead and refrigerate it you're ready to bake.) Before baking, bring the frozen casseroles to room temp, add the topping, then bake. If you don't defrost first, and start to bake from frozen state, you'll need to add quite a few minutes of cooking time, and the topping will get burnt.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Pegeen

Pegeen is a trusted home cook.

added almost 3 years ago

I should clarify my post above: If you freeze the casseroles (without topping), before baking, defrost the frozen casseroles in the fridge, then give them 30-45 minutes after they're out of the fridge to come to room temp. Then add topping and bake.

7124ef9e 8cee 4d7c 8ab8 fa611e8ce383  jocelyn 2006
added almost 3 years ago

I'm baking them this afternoon, so no time to freeze.

1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2
amysarah

amysarah is a trusted home cook.

added almost 3 years ago

I've often made mac and cheese earlier in the day, refrigerated and baked before dinner. You can make the topping ahead too - just hold it in the fridge and sprinkle on on top just before baking. It all works fine. Just give it an extra few minutes in the oven, if cold from the fridge.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

7124ef9e 8cee 4d7c 8ab8 fa611e8ce383  jocelyn 2006
added almost 3 years ago

I put the topping on and stuck it in the fridge. The mac and cheese part had pretty well solidified (and there's a layer of extra cheese in between), so hopefully it won't get soggy. I have one more batch to go, so I'll leave the topping off this last one.

1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2
amysarah

amysarah is a trusted home cook.

added almost 3 years ago

I'm sure it will be fine - the cheese probably is like a layer of waterproofing!

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

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.