Anyone who has tried to make mac and cheese ahead of a holiday knows the heartbreak. The creamy sauce goes into the fridge, and it comes out oily or clumpy.
Johnny Mac of The Sauce and Gravy Channel says he has a fix. His make-ahead holiday mac and cheese stays ultra smooth and creamy even after it has been refrigerated or frozen and reheated, and the secret is just 1 tablespoon of lemon juice and half a teaspoon of baking soda.
One Tablespoon Of Lemon Juice And Half A Teaspoon Of Baking Soda Keep The Sauce Smooth
Start with freshly squeezed lemon juice, 1 tablespoon, and baking soda, half a teaspoon. Add the baking soda a little at a time.
Johnny explains that this pair helps the cheese proteins stay dispersed in a smooth sauce rather than separating into oily fat or clumps. That is why the dish survives the fridge or freezer.
“Don’t worry,” he says, it does not bring a lemon taste to the side dish.
Four Cheeses, All Freshly Shredded
The recipe uses 8 ounces each of four cheeses: American cheese and white American cheese from the deli, smoked cheddar and Gruyere. Shred them yourself, with a box shredder or, faster, a food processor.
Johnny prefers freshly shredded cheese because it gives you control over the blend and avoids the anti-caking ingredients in packaged shreds. Each cheese has a job. The smoked cheddar adds smoky sharpness, the Gruyere brings a nutty, savory flavor, and the American cheese makes the sauce smooth.
American cheese contains emulsifying salt, so he melts it in first. That helps keep the other cheeses from separating and turning grainy.
Cook The Noodles 3 Minutes Short Of The Box
Bring a large pot of salted water to a boil and cook 16 ounces of macaroni about three minutes less than the instructions say. His box says 10 minutes, so he cooks it for seven.
The noodles will go into the fridge overnight anyway, so he says it does not matter if they are cold. Drain them, put them in a mixing bowl and add a notch of butter.
Keep The Milk Steaming, Never Boiling
For the sauce, use a high-sided saucepan. Add 2 cups (500 ml) of whole milk and 1 cup (250 ml) of evaporated milk. He says you can use all whole milk or even cream.
Set the burner to low or medium. You do not want a boil or even a simmer, he says, just enough steam to get the milk hot enough to melt the cheese.
Once steam rises, turn the heat down, stir in the lemon and baking soda mixture, then add the cheese, American first. Keep whisking until all the cheese is in and the sauce is ultra smooth.
Why The Sauce Should Look Too Loose
Johnny wants the sauce loose, and he says there is a reason. The noodles will soak up a lot of liquid overnight, and the next day he wants the mac and cheese “ooey and gooey and not dry.”
For flavor he adds 1 teaspoon of Dijon mustard, 1 teaspoon of Worcestershire sauce, half a teaspoon each of garlic powder and onion powder, and a quarter teaspoon of black pepper. A pinch of nutmeg gives it a holiday feel.
Take it off the heat and taste. The cheeses bring plenty of salt, so he cautions you to watch how much more you add.
Assemble It A Day Or Two Ahead
Mix the noodles with most of the sauce and keep a little back for the top. Butter or spray a 9 by 13 inch baking dish, getting into the corners and sides, then add the macaroni and smooth it out.
Pour the remaining sauce over the top. Let it cool and cover it.
- Refrigerate it for one to two days ahead of time.
- Or freeze it for a couple of months.
- Or bake it the same day if you have the time.
Browned Butter Breadcrumbs For The Casserole Crust
On serving day, take the dish out and let it come to room temperature. Melt 2 tablespoons (28 g) of unsalted butter, and brown it if you want a nutty note.
Mix 1 cup of breadcrumbs with a quarter teaspoon of paprika, a touch of black pepper and, if you like, a pinch of nutmeg. Stir in the butter, pressing it with the back of the spoon to distribute it evenly.
The butter helps the crumbs brown, and the smoked paprika adds color and a subtle smoky note. Johnny says the topping gives contrast to the smooth sauce.
Bake Covered, Then Uncovered Until Bubbly
Preheat the oven to 350 F (175 C). Cover the dish tightly with foil and bake it for 35 to 40 minutes, a touch longer if the dish is cold and deep.
Take it out, remove the foil, add the breadcrumb topping and bake another 25 to 30 minutes until bubbly and golden. The center should reach 165 F (74 C), and if it is not hot enough, cover it again and keep baking.
If the top needs more color, he slides it under the broiler for a few minutes. Let it rest for 5 to 10 minutes before serving.
“15 Out Of 10” And A Question For Your Table
Johnny gave his own plate a score of “15 out of 10,” describing it as rich, creamy and smoky, ultra smooth, and a comfort food classic. He says it suits Thanksgiving, Christmas, Easter or any special comfort food weekend.
He leaves one question for the holiday table. Are you team creamy and smooth, or do you prefer a firm baked mac and cheese?
More Stories You May Like
- YouTubers Hunting Sketchy East Tennessee Restaurants Find A Chinese Spot In Oak Ridge That Has Been Open 44 Years And Say A Pumpernickel Sandwich Spot Rates Two And A Half Stars At Most
- Thanksgiving Leftovers Can Make Guests Sick If They Sit Out Past Two Hours or Stay in the Fridge Past 3 to 4 Days and USDA Says So
- Couple Asks If They Are Too Old For Halloween Horror Nights At Universal Hollywood And Says Two Mazes Was Plenty After Paying Extra For Early Entry
