Make Ahead Macaroni and Cheese

By á-2634

From Susan

Ingredients

• 4 slices hearty white sandwich bread, torn into pieces
• 1/4 cup grated Parmesan cheese
• 1 garlic clove, minced
• 1 stick unsalted butter, melted
• salt and pepper
• 1 lb. elbow macaroni
• 6 T. all-purpose flour
• 1 t. dry mustard
• 1/8 t. cayenne pepper
• 4 1/2 cups low sodium chicken broth
• 1 1/2 cups heavy cream
• 4 cups colby cheese, shredded
• 2 cups extra-sharp cheddar cheese, shredded

Preparation

Step 1

- pulse bread, Paremsean, garlic and 2 T. butter in a food processor until coarsely ground. Divide crumb mixture between 2 ziploc freeer bags and freeze.
-Bring 4 quarts of water to boil in a large pot over high heat. Add 1 T. salt and pasta and cook until barely softened, about 3 minutes. Drain pasta, then spread out on rimmed baking sheet and let cool.
-Heat remaining butter, flour, dry mustard, and cayenne in emptied pot over medium-high heat, stirring constantly, until golden and frangrant, 1-2 minutes. Slowly whisk in broth and cream and bring to a boil. Reduce heat to medium and simmer until slightly thickened, about 15 minutes. Remove pot from heat, whisk in cheeses, 1 t. salt and 1/2 t. pepper until smooth.
-Stir cooled pasta into sauce, breaking up any clumps, until well combined. Divide pasta mixture between two 8-inch square aluminum pans or baking dishes. Cool to room temperature, about 2 hours. Wrap pans tightly with plastic wrap, then cover with foil. Freeze up to 2 months.
-When ready to bake, adjust to oven rack to middle position and preheat to 375. Remove foil and plastic wrap. Replace foil on top of pan. Bake for 45-50 minutes. Remove foil again and sprinkle with 1 bag of frozen bread crumbs. Continue to bake until crumbs are golden brown and crisp, about 20 minutes longer. Let cool for 10 minutes. Serve