Mac and Cheese - Fresh or Made Ahead?
 

Going to make baked mac and cheese for Christmas Eve. It is a bechamel based recipe. I have to make a few dishes ahead of time. Would mac and cheese be a good cansidate to prepare the night before, refrigerate and putt in the oven to brown the next day, or does it really need to be fresh?

You can prepare the whole thing, stick it in the fridge, then bake it the next day. Or bake it first, then refrigerate it overnight, and put it back in a 350 oven to warm it before serving (put some foil on top so it doesn’t dry out, taking the foil off for the last 5-10 minutes). Mac and cheese is pretty forgiving.

Agreed. You can do everything up until the bake stage the night before. If you are going to put bread crumbs on top, wait and do that when you throw it in the oven.