How long can I let an unbaked macaroni and cheese casserole be in refrigerator before baking?
Having relatives over for an early Thanksgiving SUNDAY evening. I am preparing everything ahead of time and refrigerating to just pop in the oven for dinner. I would like to be finished cooking everything SATURDAY night, but will the macaroni get too soft or absorb too much if I leave it 24 hrs, or do you think it will be significantly better if I just wait until the morning to pre-make it so it only sit 6-7 hrs before baking.
The cheeses are all real and not processed, so I am not sure if you can freeze that or not? I read somewhere it could seperate badly if it was not the processed cheese sauce?
Nana Lamb-- Macaroni nasty? Of coarse. That's what Thanksgiving meals are all about...and there are children, they are picky eaters. I can hardly serve 9 bowls of steamed veggies for the holidays. It's ok to splurge on occasion. We can all go back to eating baby field greens, tofu, and bean sprouts on Monday eh?
Anyway, not going to freeze it, because I've seen the freezer break down pasta, and I need it to cook in 30 minutes, don't want to guess at timing. So, no one really answered my question, but thanks anyway for your suggestions.