Macaroni à la Crème

The cheese sauce base can be prepared up to 2 hours ahead. Keep it warm in the double boiler over barely simmering water, whisking occasionally. Add a splash of milk if it thickens too much. Cook the macaroni just before serving for best texture.

Store leftovers in an airtight container in the refrigerator for up to 2 days. The sauce will thicken considerably when cold. Reheat gently in a saucepan over low heat, stirring frequently and adding 2-4 tablespoons of milk to restore the creamy consistency. Do not microwave, as it can cause the cheese to separate and become grainy.