You can also tweak the flavor by varying the cheeses. If you like heat, adding jalapeños is delicious (get my Jalapeño Mac & Cheese recipe here). Some readers like to add a hefty pinch of onion powder, others love a bit of nutmeg. And I love how dry mustard powder helps emphasize the cheesy flavor. This one has smoked paprika for – yep – a smoky note. I love adding seasonings to the roux to amp up my mac and cheese.

So do what works best for you! What can I add to mac and cheese for flavor? That said, the convenience of pre-shredded cheese can’t be denied! And a mac and cheese with pre-shredded cheese is better than no mac and cheese at all. I definitely prefer freshly grated, as pre-shredded cheese can result in a grainier sauce. Do you use bags of shredded cheese or freshly grated? Just like making it ahead and refrigerating it, the result isn’t quite as saucy. Then I bring it out and let it thaw at room temp for an hour or so, and then into the oven. Yes, I have frozen it with success! I make it up to the point of baking, cover well, and freeze right in the pan. It will still be delicious, but that’s a downside. However! Your mac and cheese might not be quite as creamy as if it had gone straight into the oven.

Yes! I will assemble it up to the point of baking and refrigerate for up to 48 hours before it’s time to bake it. If you try this recipe, please leave a comment and star rating to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest.Frequently Asked Questions Can I make it ahead of time? the immersion blender solves this problem perfectly every time. This is my best secret! Sometimes cheese melts a little unevenly and the onions leave little flecks in the sauce. Use an immersion blender to make the finished sauce ultra smooth and creamy.You can also line the pan with tinfoil and then lightly spray it. Spray your pan lightly with non-stick spray to prevent the sauce from sticking.This way they will finish cooking while baking without becoming bloated or soggy. The cold rinse will stop the noodles from continuing to cook.

Cook your pasta slightly under al dente and rinse it with cold water immediately after draining.

Shred your own cheese - really! Pre- shredded cheese is coated, so it doesn't melt the same, nor does it have the same flavor.

Baked macaroni and cheese without roux