This is because mac and cheese can dry out in the fridge. If you made your mac and cheese in advance, it’s best to save the toppings for later so you can still add milk before reheating. Remove the foil cover and return the mac and cheese in the over for another 10 minutes.
Cover the dish with foil and leave the mac and cheese in the oven for 20 minutes.If your mac and cheese has a breadcrumb topping, you can skip this step. Use one tablespoon of milk per cup of pasta. Pour over whole milk or the same kind of milk you added to your cheese sauce and gently mix it in with your mac and cheese.Place your mac and cheese in a glass casserole.It also spreads the heat evenly so you won’t burn that perfectly gooey mac and cheese. Popping your mac and cheese in the oven is perfect for when you have a lot of it to reheat, like a whole casserole.
#Easy mac and cheese oven how to
Whether you have the simple stove-top variety, baked macaroni and cheese, or even a casserole, we’ve got you covered! How to Reheat Mac and Cheese in the Oven Below, you’ll find step-by-step instructions for every variety of this classic comfort food. It makes grinding up hamburger a who lot easier.If you have leftover mac and cheese, here’s how to reheat it without drying it out. One of my fave tools to chop up ground beef is the Ground Beef Masher. Sprinkle the remaining cup of cheese over top of the macaroni and cheese, followed by the breadcrumbs, then return to the oven and bake, uncovered, for 15 minutes, until the breadcrumbs and cheese started getting browned on top. Stir in the cream cheese, heavy cream, three to four cups of shredded cheese, ground beef and the black pepper. I didn’t use the pre-shredded cheese I used blocks of cheese and grated the cheese with a microplane.īreadcrumbs – to add a little bit of texture and substance to the mac and cheese, you’ll need a ½ cup of breadcrumbs to sprinkle over the top!Īdd the pasta, milk, and salt to a 3-quart baking dish and stir to combine.Īdd two to four tablespoons of butter and place over top of the macaroni + milk mixture.Ĭover the dish with a fitted lid or aluminum foil as tightly as possible (this is important…the tighter the better!), then bake for 30 minutes.Ĭombine the other 2 tablespoons of butter (this time melted), ½ cup of breadcrumbs, 1 teaspoon dried parsley, and 1/2 teaspoon garlic powder.Īfter 30 minutes, remove the macaroni from the oven and take off the lid or foil covering. I used half sharp cheddar for flavor and half gouda for creaminess. Shredded Cheese – You’ll need 4-5 cups of shredded cheese (add more if you’d like).
Don’t skip the cream cheese, I did once before, and it was definitely needed for flavor and texture. Heavy Cream + Cream Cheese – 1/2 cup heavy cream and 8 ounces of cream cheese help make this mac and cheese super creamy. Salt + Pepper + Garlic Powder – to season, use 1 teaspoon of salt and black pepper.īutter – in order to really take the creamy, richness of this dish to the top, you’ll also need 4 tablespoons of butter, don’t be afraid to add more though. Strandquist Family Farm Ground Beef - adding a protein to this is always a good idea in my book. You can have this easy mac and cheese as a weeknight meal with just a few simple, everyday ingredients! Here’s what you’ll need to write down on your next grocery list:Įlbow Pasta – to start, you’ll need 12 ounces of dried elbow macaroni. This is a simple mac and cheese recipe that you will ever make, and it is an amazingly tasty and decadent mac and cheese that you can eat! Here’s how you’ll throw this one together:
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