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Now, when it comes to the cheese sauce, things get a bit more complicated. You can make it ahead of time, but it's best to reheat it gently before combining it with the pasta, or it'll be like trying to hug a brick - it just won't be the same. And trust me, you don't want to end up with a mac and cheese that's as dry as the Sahara desert.

But fear not, my friends, because there's a trick to making the cheese sauce ahead of time and still having it turn out creamy and delicious. You can add a bit of flour or cornstarch to the sauce to help it thicken and prevent it from becoming a congealed mess. It's like adding a secret ingredient to your favorite recipe - it's a total life-changer.

Another thing to keep in mind is that prepped mac and cheese can be frozen for up to 3 months, which is perfect for those of you who like to meal prep or have a big family to feed. Just be sure to thaw it overnight in the fridge and reheat it in the oven with some extra cheese on top - because, let's be real, you can never have too much cheese. I mean, have you ever heard of anyone saying, "No, thank you, I don't want any more cheese"? Didn't think so.

How To Prepare Mac And Cheese Ahead Of Time