Because pasta can continue absorbing liquid after its been cooked, the milk will get the pasta back to its bouncy texture.
The essential step to remember when reheating mac and cheese is to add a splash of milk (or alternative milk) before heating it. We’ve all been there: we spent the day dreaming about that silky, smooth leftover mac and cheese in fridge only to later be disappointed by overheated, crunchy pasta. It might be easy to throw your bowl into the microwave, press some buttons, and hope for the best, but there’s a missing step thats causing you to lose all that creamy goodness when you reheat mac and cheese. Put the tomatoes and bread crumbs on top and bake for about 40 to 50 minutes.By adding your email you agree to get updates about Spoon University Healthier To make ahead, put the macaroni and cheese in the baking dish, cover, and refrigerate until ready to bake. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Off the heat, add the Gruyere, cheddar, 1 tablespoon salt, pepper, and nutmeg. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Cook over low heat for 2 minutes, stirring with a whisk. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Meanwhile, heat the milk in a small saucepan, but don't boil it. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drizzle oil into a large pot of boiling salted water.
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