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Photo by redamber

Cooking Level: Expert

Home Town: Kenmare, North Dakota, USA

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redamber is looking for: (1 recommendation)
I need to make a roaster full of mac & cheese. We will not be serving this until lunch time, and I'll probably be on the road by 7am. I plan on cooking the pasta the night before, and packing in ziplock bags. The cheese sauce is my problem......the only idea I have is to buy one of the big cans from Sams. I could doctor it up in advance at home, if needed. Do you think this is my best option, or any other suggestions? TIA!

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Last updated: Oct. 5, 2012 5:41 pm
Posted: Oct. 5, 2012 5:11 pm
Commented by: AllieGeekPi
Oct. 5, 2012 5:21 pm
Are you planning on keeping the pasta separate from the cheese sauce until you arrive at your lunch destination?
Oct. 5, 2012 5:22 pm
My mac&cheese recipe has a sauce you could keep seperate.
Oct. 5, 2012 5:32 pm
Yes.....we feed our hockey team breakfast & lunch during training camp. Last year I made one of the crockpot chicken stroganoff recipes, and packed the sauce in ice cream buckets, and the pasta in ziplocks. We dumped everything together in the roaster to heat through. Im doing that recipe again this year, since it was such a hit. I'll check out your cheese sauce recipe next.
Oct. 5, 2012 5:35 pm
The cheese looks really good! I may have to try that one for us at home too!
Oct. 5, 2012 5:41 pm
I think you could do the mac & cheese seperate especially if you're concerned about the macaroni getting mushy if mixed with cheese before the long ride. Sounds like a good plan.
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