This question from reader Dave R.
Yes, you can prep the mac & cheese the day before. But here’s a couple tips I’ve learned along the way:
Undercook your macaroni just a bit, drain, and then rinse off, drain with cold water. (I know this is counter intuitive but it not only stops the cooking but rinses away some of the starch so that it won’t bake up dry).
After you make your cheese sauce, let it cool a bit also – pour it over warm over the cooled pasta.
Put in sprayed casserole, cover with foil.
Next day bring it out and remove the foil while the oven is preheating.
Then bake as usual. It may take a few minutes more.
