Make-Ahead Creamy Macaroni and Cheese
We sought convenience, creaminess, and comfort in a straight-from-the-freezer casserole-and knew it wasn't too much to ask.
Why This Recipe Works
To keep the pasta in our Make-Ahead Creamy Macaroni and Cheese from drying out in the freezer, we increased the ratio of sauce to macaroni. Because the proteins in milk were causing the sauce to curdle, we used heavy cream, which has more fat and therefore less protein than milk, in the sauce. However, the heavy cream produced a sauce that was too rich, so we cut it with some low-sodium chicken broth. For the cheese, we chose mild colby, which melted nicely, and extra-sharp cheddar for flavor. Because we made the sauce soupy to ensure creaminess after freezing, the pasta became bloated and mushy. To solve this, we undercooked the pasta and spread it on a baking sheet to cool before adding the sauce.
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