12 Delicious Leftover Mac and Cheese Recipes (2024)

FAQs

How do you make leftover mac and cheese good again? ›

Gordon Ramsay's mac and cheese is a simplified recipe. Just boil pasta in milk and then, add butter, cheese, salt, and pepper to it. Merge all the elements and Gordon Ramsay's mac and cheese will be ready in no time.

Tips For Storing And Eating Leftover Macaroni And Cheese

In general, leftovers stored in a refrigerator set at 40 degrees Fahrenheit or lower should be eaten within three to four days, according to the USDA. If you can't eat it within that time frame, transfer it to the freezer at 0 degrees Fahrenheit.

You want equal amounts of butter and flour by weight. This is key. Throw in too much flour, and sure the sauce might get thick, but it also might taste floury and be lumpy. Even if you get the roux right, use too much or reduce your sauce down too far, and the macaroni and cheese will turn out dry.

Taste and texture: Cold mac and cheese can have a different taste and texture compared to when it's heated. The cheese may be firmer and less creamy, and the pasta could be harder and less enjoyable to eat. Reheating it can help restore the desired texture and enhance the flavors.

What Is the Best Cheese for Mac and Cheese? Sharp cheddar is the overwhelming popular choice, but for extra-creamy results, we think medium cheddar is even better. Other delicious options include Gruyère, smoked Gouda, and Monterey Jack.

For an individual serving or small amounts, use the microwave or stovetop. For larger amounts of frozen mac and cheese, use the oven or toaster oven. For all methods, to keep the mac and cheese from drying out, stir 1 tablespoon milk into each 1 cup mac and cheese before reheating.

Leftovers can be kept for 3 to 4 days in the refrigerator. After that, the risk of food poisoning goes up. If you don't think you'll be able to eat leftovers within four days, freeze them right away.

Can you eat 7 day old mac and cheese? ›

Store mac & cheese in the fridge for no more than 4 days. Keep at the same temp! Moisture can collect inside the container when temperature change occurs.

Black Pepper: Always a must! Nutmeg: This is also optional but trust me, a dash of it goes a long way to balance the tangy cheese flavor and all the fats. Cayenne Powder: A little sprinkle makes all the difference. It does not make this spicy – it just balances the flavors.

It's very easy to adapt. We like to ad cream cheese and/or sour cream, a little spicy brown mustard, and whatever cheese we have on hand. Sometimes we ad ground beef, ground turkey, sliced ot dogs or bacon, but its the rits topping on the top that makes it sooo good.

Everyone's favorite comfort food can be made up to 4 days ahead of time.

Whisk Vigorously: If your cheese sauce becomes clumpy, remove it from the heat immediately and whisk it vigorously. This can help break up the clumps and restore a smoother consistency [2]. Strain the Sauce: If the clumps persist, you can strain the sauce through a sieve to remove any remaining lumps.

Add a splash of the sauce's base liquid – if it's a milk-based sauce, for example, pour in a few teaspoons of cold milk. You may also add a splash of wine, beer or cream. Whisk the sauce vigorously for about 10 seconds; this may be enough to repair a cheese sauce that's just beginning to curdle.

Macaroni and cheese is the perfect comfort dish that is even tastier the next day — that's why we love when we have leftovers! The only problem? All too often the cheesy goodness we love turns into a congealed glob.