Make-Ahead Mac and Cheese is designed for busy schedules. This classic holiday side dish can be prepped up to 2 days in advance and baked when you’re ready to serve.
Easy Holiday Mac and Cheese Bake
Homemade macaroni and cheese is the ultimate comfort food and one of those dishes that sparks strong opinions with a lot of people—some want it ultra-creamy while others prefer a firmer bake. This make-ahead version lands right in the middle: rich and velvety from a blend of cheeses, yet sturdy enough to hold its shape when scooped. It’s the nostalgic, comforting flavor people expect that makes it just as welcome on a holiday table as it is at a casual family dinner.
When you’re juggling multiple dishes for holidays such as Christmas, Thanksgiving, or Easter, oven space and stove time are at a premium. This recipe lets you get the work done—cooking pasta, making the sauce—a day or two before, so all that’s left is baking.
The built-in make-ahead instructions ensure the sauce stays creamy and the pasta never dries out.
Here’s how I tested this recipe and know it works:
Around 10:00 am the day before, I cooked the pasta and made the sauce, allowing the sauce to cool completely before adding it to the just underdone pasta. Everything was poured into a large glass casserole dish, covered with aluminum foil, and refrigerated.
The next day, around 3:00 pm, I removed the dish from the refrigerator and set it out on the counter to start taking the chill off before baking.
At 5:00 pm, dinner prep time, I preheated the oven, added the last bit of liquid (all this is on the recipe card), and popped the mac and cheese in to bake.
Having the casserole prepped a day in advance made dinner so easy the next day.
Ingredients for Make-Ahead Mac and Cheese
Here’s what you’ll need to make this recipe. Exact amounts are listed on the printable recipe card at the bottom of the post.
- Elbow Macaroni – Elbow pasta is classic, but small shell or cavatappi will also work for this recipe.
- Butter – The base for a smooth roux.
- All-Purpose Flour – Thickens the cheese sauce.
- Kosher Salt – For seasoning both the pasta water and sauce.
- Mustard Powder – Look for dry mustard on the spice aisle at the grocery store.
- Ground Black Pepper & Cayenne Pepper – Just a little of each for warmth and a gentle kick that’s overly not spicy.
- Half-and-Half – Rich and creamy without being too heavy.
- Cheeses – Sharp cheddar and Gruyere are used for their smooth melting and mild flavor, but you can absolutely use different types of cheese. I’ve listed a few other combinations for a creamy cheese sauce under Customizing Your Mac and Cheese, below. The main thing is, for best results, skip the pre-shredded cheese and shred your own cheese fresh from the block to avoid additives that can make the sauce grainy.
How to Make Overnight Mac and Cheese
STEP ONE: Cook the Pasta. Bring a large pot of salted water to a boil. Add pasta and cook until 1 minute less than al dente, according to package directions. Drain, rinse with cold water to stop cooking, and drain well again.
STEP TWO: Start the Cheese Sauce. Return the pot to medium heat. Melt butter. Whisk in flour, salt, mustard powder, black pepper, and cayenne pepper. Cook, whisking, for 1 minute until fragrant and lightly golden.
STEP THREE: Finish the Cheese Sauce. Gradually whisk in 4¾ cups of the half-and-half. Bring to a gentle simmer, whisking often, until heated through, about 2–3 minutes. Remove from heat, then add in cheddar cheese and Gruyere cheese. Stir until the cheese melts and the consistency is smooth.
STEP FOUR: Cool the Sauce. Let the cheese sauce cool to room temperature. This step takes about an hour, but it’s crucial because cooling the sauce helps prevent separation when refrigerated.
STEP FIVE: Assemble for Refrigeration. Stir cooled pasta into cooled cheese sauce until well coated. Spread evenly into a greased 9×13-inch baking dish. Cover tightly with foil and refrigerate for up to 2 days.
STEP SIX: Prepare to Bake. Remove dish from the refrigerator, then let it sit and come to room temperature.
STEP SEVEN: Bake. Preheat oven to 400°F. Before baking, drizzle the remaining ¼ cup half-and-half evenly over the top to restore moisture absorbed during chilling. Bake, covered, for 45 minutes until hot and bubbling. Uncover and bake 10 minutes more, until lightly browned around the edges.
STEP EIGHT: Serve. Let stand 10 minutes so the sauce can set a bit before serving. Serve warm.
Make It Vegan 🌱
For a plant-based dish, use non-dairy butter and swap the half-and-half for a mild-flavored unsweetened plant milk such as oat milk or vegan heavy cream. For the cheeses, a combination of vegan cheddar and mozzarella are a good combo. The method stays exactly the same, and the result will still be creamy and flavorful.
Customizing Your Mac and Cheese Recipe
This recipe gives you the method for making creamy, baked mac and cheese in advance, but the flavor is completely up to you. Think of it as a base that’s ready to match your mood or the crowd you’re feeding.
Here are a few ideas:
- Southern-Style Comfort: For a classic, down-home version, try a mix of sharp cheddar and Colby Jack. You’ll get that familiar orange color and a mild, creamy bite that pairs perfectly with grilled BBQ.
- Fancy and Decadent: If you want to dress it up for a holiday or dinner party, go for Fontina and white cheddar, maybe with a sprinkle of Parmesan cheese on top. This combo melts beautifully, has a nutty depth, and gives the dish a more upscale, almost French feel.
- Bring the Heat: For a spicy kick, swap some of the cheese for Pepper Jack or add a handful of shredded habanero cheddar. You’ll still get the creamy texture, but with a gentle (or not-so-gentle) heat.
- Extra Creamy: If your goal is pure creaminess, Monterey Jack paired with mild cheddar or Havarti will melt into the silkiest sauce.
- Adding a Crunchy Topping: For extra flavor and texture, add a topping during the last 10 minutes of baking, after removing the foil. This gives it time to crisp up without over-browning. Try buttery crushed Ritz crackers or panko bread crumbs for a golden brown crust, extra shredded cheese for a gooey layer, or crispy fried onions for a savory bite.
The best part about this recipe is you can mix and match—just keep the total amount of cheese the same, and you’ll have an easy mac and cheese that’s truly your own.
Storage and Reheating
This recipe is at its best the day it’s baked, but if you have leftovers:
- Store cooled leftovers in an airtight container in the refrigerator.
- Reheat in a 350°F oven, covered with foil, for 20–25 minutes or until heated through. For smaller portions, reheat in the microwave in 30-second intervals, stirring between each.
- Freezing is not recommended. The texture of the pasta becomes softer and the sauce can separate after thawing.
More Recipes You’ll Love!
- Baked Mac and Cheese
- Pumpkin Mac and Cheese
- Leftover Macaroni and Cheese Soup
- Creamy Vegan Mac and Cheese
- Green Chile Mac and Cheese
Save this recipe to Pinterest! ⤵️ 📌
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Make-Ahead Mac and Cheese Recipe
Ingredients
- 16 ounces dried elbow macaroni by weight
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1 teaspoon kosher salt plus more for pasta water
- 1 1/2 teaspoons ground mustard powder
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- 5 cups half-and-half divided
- 2 cups sharp cheddar cheese shredded
- 2 cups Gruyere cheese shredded
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until 1 minute less than al dente, according to package directions. Drain, rinse with cold water to stop cooking, and drain well again.
- Return the pot to medium heat. Melt butter. Whisk in flour, salt, mustard powder, black pepper, and cayenne pepper. Cook, whisking, for 1 minute until fragrant and lightly golden.
- Gradually whisk in 4¾ cups of the half-and-half. Bring to a gentle simmer, whisking often, until heated through, about 2–3 minutes. Remove from heat, then add in cheddar cheese and Gruyere cheese. Stir until the cheese melts and the consistency is smooth.
- Let the cheese sauce cool to room temperature. This step takes about an hour, but it’s crucial because cooling the sauce helps prevent separation when refrigerated.
- Stir cooled pasta into cooled cheese sauce until well coated. Spread evenly into a greased 9×13-inch baking dish. Cover tightly with foil and refrigerate for up to 2 days.
- Remove dish from the refrigerator, then let it sit and come to room temperature.
- Preheat oven to 400°F. Before baking, drizzle the remaining ¼ cup half-and-half evenly over the top to restore moisture absorbed during chilling. Bake, covered, for 45 minutes until hot and bubbling. Uncover and bake 10 minutes more, until lightly browned around the edges.
- Let stand 10 minutes so the sauce can set a bit before serving. Serve hot.
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