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Dec 13, 2012 04:27 PM

Macaroni and Cheese - prepared, uncooked in the fridge for 5 days OK?

I will be out of town until right before the Christmas holiday and will not return until the morning of dinner. Ideally, I would love to prepare most of the dishes ahead of time and reheat/cook quickly the day of. Would it be OK to make the macaroni and cheese ahead (custard style with a pretty high moisture sauce) and stash in the coldest part of the fridge for a 5 days or so and then bake?

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  1. my understanding is that raw, cracked eggs last about 2-4 days in the fridge. So you're on the outside of that window.

    I'm not sure exactly how you're preparing your mac and cheese ahead of time and I think that will impact how long they will keep as well. If you are cooking the sauce before mixing with the macaroni you might be okay. If you are just warming them then you run the risk of creating a very nice warm incubation environment, causing issues.

    It can be frozen . . .

    1. I wouldn't keep it for so long. You don't want to risk people getting sick.

      What about freezing it and then baking it the day of? Or bake and then freeze, then just reheat.

      1 Reply
      1. re: boogiebaby

        Perhaps freezing and baking day of would be the best option. I am planning to try the Pioneer Woman recipe this year if that helps with recommendations.

      2. Check out the smitten kitchen recipe that uses uncooked pasta. The wet parts are quick to prepare and you could group the ingredients together before you left.

        3 Replies
        1. re: Astur

          Great, I will check it out. I think I might have abandoned this idea and will just whip up a batch on the morning of. It'll be a new recipe but that's the fun of it all, right?

          1. re: fldhkybnva

            I still highly recommend looking at her recipe. I am a total convert.