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Pre-Baking Mac and Cheese — ReHeat Method?

MaskedMarvel
MaskedMarvel Posts: 3,614
in EggHead Forum
Greetings friends!

we’ve got about 25 family coming tomorrow, and I always do the pulled pork and baby backs for the party with smoked M&C..

this year, I’m hoping to conserve a little room in the smoker and PRECOOK the M&C.….

online research is a little help: it basically says undercook the noodles. Reheat around 175° a half hour before serving. Sound about right?

happy Easter everyone!
8-D
Large BGE and Medium BGE
36" Blackstone - Greensboro!


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Comments

  • LetsEat
    LetsEat Posts: 474
    You’ve got this!  If you are reheating from a glass or ceramic vessel, I would allow approximately 30 minutes of counter time prior to reheating to avoid thermal shock. Last thing you need is a cracked or exploding pan. I speak from experience!  My other go-to method is to prepare and bake accordingly. Cool and freeze.  I often chill until solid and then slice into serving sized squares before wrapping and freezing. Mac & Cheese is the perfect batch cook/meal prep. You can either reheat from frozen or thawed state.   
    IL 
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  • fishlessman
    fishlessman Posts: 35,038
    LetsEat said:
    You’ve got this!  If you are reheating from a glass or ceramic vessel, I would allow approximately 30 minutes of counter time prior to reheating to avoid thermal shock. Last thing you need is a cracked or exploding pan. I speak from experience!  My other go-to method is to prepare and bake accordingly. Cool and freeze.  I often chill until solid and then slice into serving sized squares b efore wrapping and freezing. Mac & Cheese is the perfect batch cook/meal prep. You can either reheat from frozen or thawed state.   

    those fake pyrex lasagna dishes are a bit dangerous when they explode
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • YukonRon
    YukonRon Posts: 17,455
    Would a sous vide work, if packaged correctly? 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • MaskedMarvel
    MaskedMarvel Posts: 3,614
    I’d LOVE a quality freeze/reheat method, actually. Would be a great bonus to the Damien! BBQ Project..
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • MaskedMarvel
    MaskedMarvel Posts: 3,614
    MaskedMarvel said:
    I’d LOVE a quality freeze/reheat method, actually. Would be a great bonus to the Damien! BBQ Project..
    … the smoke really makes the dish, but maybe half boiling the Mac, cooking, mixing and then putting into small foil pans, vacuum sealing, and then freezing will eventually be the answer here…
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • fishlessman
    fishlessman Posts: 35,038
    MaskedMarvel said:
    MaskedMarvel said:
    I’d LOVE a quality freeze/reheat method, actually. Would be a great bonus to the Damien! BBQ Project..
    … the smoke really makes the dish, but maybe half boiling the Mac, cooking, mixing and then putting into small foil pans, vacuum sealing, and then freezing will eventually be the answer here…

    i have just smoked the cooked noodles in a colander before turning the noodles over a couple times, then added the cheese mixture. seemed to work well
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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