Stove top mac and cheese in advance?
I am making stove top Mac and cheese today for a party tomorrow. What's the best way to maintain the creamy texture (the leftovers usually lose it)? Could I make the components separately then combine them tomorrow?
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I suggest making the bechamel - which keeps in the fridge well - ahead, then combining with macaroni on the day of, and baking in the oven, topped with buttered bread crumbs and/or more cheese. Under cook the pasta a little before the final bake, and make more sauce than seems necessary - helps keep it creamy/saucy, as quite a bit absorbs into the pasta in the oven. I've done many times and it works fine. (Well aware of pasta tradition in Italy...but you asked about mac & cheese, so hope that helps ;-)
Have a look at this post of his from Serious Eats, for ideas and how to plan your meal.
PS he also has about a dozen other posts on mac and cheese, if you want to look for variations.
For the sake of quality, I suggest you find a way to make your mac and cheese shortly before serving or find something else to serve.
I would never ever serve reheated cheese to dinner guests. Heck, I won't even eat it myself. But it's your call since it's you and your guests who are going to eat it, not me.
Okay, my suggestion is to keep the (cooked) pasta and cheese sauce separate until just before serving. Also, you might be better off making several batches, each one what you think will be immediately consumed.