Mar 08, 2012 Make dinner easy with Tara McConnell’s Baked Macaroni and Cheese plus Temp-Tations Ovenware. This past week, I was asked to purchase the Temp-Tations Ovenware and try using it to prepare a recipe. Mac backup software free. This ovenware is actually found.
I'm going to a potluck tomorrow and I was assigned macaroni and cheese and fruit salad. No biggy, except I'm not sure how to handle the heating issue. My office doesn't have an oven or stove, just microwaves. I have to be in a meeting that lasts from 10-noon, then the lunch is from noon to one. I know mac and cheese can get mushy when you reheat it. I have a crock pot that I can use to keep it warm or reheat it, but I have no idea A) if you can let mac and cheese sit on the 'warm' or the 'low' setting for 2 hours without destroying it or B) use it to reheat mac & cheese if I choose to make it tonight instead of early tomorrow morning. I don't care if I make it tonight or in the morning, I'd just like it to be really good. Any advice would be much appreciated!
World's Best Mac And Cheese
UPDATE: So It went well! Thanks for all the great advice in this thread! I ended up using Alton Brown's stove top recipe mentioned in the thread, but tweaked it a little by adding a couple of ounces of buttermilk and some different seasoning (nutmeg, smoked paprika, ground tellicherry peppercorns). I cooked it, put it in the crock pot, transported it, and let it sit on low/warm for the two hours until the lunch (added just a little half and half to keep it from drying out). While it turned out a little thicker than I personally prefer, I will say it was absolutely delicious, and everyone loved it (I made a lot and there was about one serving left by the end of lunch). So thanks to everyone who helped me with advice!
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What Is Best Temperature For Macaroni Cheese