It definitely was good and I would certainly make it again. When I had initially taken it out after the 45 min the first time, it was very creamy and would have been ready to go. So if I had to do it over again, I would do the same except cook it in the oven closer to serving time, check on it after 15 min or so to add in the shredded cheese and go from there. It was a little thick, but still tasted very good. Additional nutritional information available. 2,000 Calories a day is used for general nutrition advice, but calorie needs may vary.
#How much mac and cheese for 10 free
So, I let it sit again and about an hour before the party, put it in the roaster, added the shredded cheese and put it on warm. Please note that we cannot guarantee that any of our menu items are free of allergens because we use shared equipment and handle common allergens throughout our supply chain and bakery-cafe. I was anticipating it taking much longer so unfortunately, it was way earlier than when I was going to serve it. I cooked it at 350 and went to stir it after 45 min and it was cooked through already.
Make the roux: Melt the butter in a saucepan over medium heat. Cook until the pasta is al dente, then drain and set aside. Add the pasta and a generous amount of salt. Cook the pasta: Bring a large amount of water to boil in a large pot. (Thankful we have an extra fridge we can use for stuff like this) The day I was cooking it, I pulled it out of the refrigerator in the morning to start getting it to room temp. Heat the oven to 400F: Rub the 9x13-inch baking dish with a little butter.
I took the roaster pan out of the freezer and put it in the refrigerator 3 days before I was cooking it to start to thaw it. I put the prepared mac and cheese (minus the shredded cheese) in the roaster pan and put that in the freezer. This recipe worked well freezing, thawing and cooking in the oven/roaster.
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