Because tastes can vary, use your recipe's cook time for filet mignon as a guide and keep a close eye on your meat to prevent overcooking. Tip: Regardless of cooking method, test for doneness using an instant-read meat thermometer toward the end of cooking time.
I'm making some individual mac and cheeses in small ramekins as part of dinner tomorrow and am trying to figure out how far in advance I can prep them. As I see it, my options are: 1) Prep the recipe, put the mac and cheese in the ramekins and hold it in the fridge for a few hours until I'm ready to bake them.
Reduce Packaging/cooking Time For Macros
Question: will the pasta suffer from being mixed into a hot sauce, then chilled, then baked? 2) Prep the bechamel and cheese sauce and hold that on the stove or in the fridge until close to dinner time and then reheat the sauce and finish the recipe. Question: will the cheese sauce reheat well or will it break?
The reason I'm trying to do it ahead is that I've got about 10 other things I'll be trying to finish right before dinner and I'd like to get as much done in advance as possible. Suggestions appreciated!