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Freeze it! You can assemble the whole dish, skip the baking, and freeze it for up to three months. Just wrap it tightly in foil and a freezer bag. When you’re ready, thaw it in the fridge overnight and then bake as usual.

Customize it! Throw in some cooked bacon or broccoli (or both—you’re a rebel). Add a dash of hot sauce if you like a little backtalk. Or keep it classic. There are no rules in mac and cheese territory.

Make-Ahead Mac and Cheese Recipe (With Video)

Reheat leftovers with a splash of milk in the microwave, or slide a slice under the broiler to re-crisp the top. Cold mac and cheese is also a criminally underrated breakfast. Don’t let anyone tell you otherwise.

The One Thing to Never Do

Do not use pre-shredded cheese from a bag, I beg you. It’s coated in anti-caking agents that make your sauce gritty and sad. Buy a block of cheese and shred it yourself. It takes two minutes, and your taste buds will throw you a parade.

Also, don’t overmix the pasta into the sauce once it’s chilled. When you pull it from the fridge, the sauce will be thick—that’s fine. Just bake it, and it’ll loosen up like a cozy blanket in the sun.