It definitely was good and I would certainly make it again. When I had initially taken it out after the 45 min the first time, it was very creamy and would have been ready to go. It should be bubbly and slightly browned when done. Bake the mac and cheese in the oven 30 minutes, uncovered. Pour milk over the layers of mac and cheese, only enough to fill the baking dish a third of the way full. So if I had to do it over again, I would do the same except cook it in the oven closer to serving time, check on it after 15 min or so to add in the shredded cheese and go from there. Repeat the whole process for a second layer of noodles, salt, butter, and cheese. It was a little thick, but still tasted very good. So, I let it sit again and about an hour before the party, put it in the roaster, added the shredded cheese and put it on warm. I was anticipating it taking much longer so unfortunately, it was way earlier than when I was going to serve it.
I cooked it at 350 and went to stir it after 45 min and it was cooked through already. (Thankful we have an extra fridge we can use for stuff like this) The day I was cooking it, I pulled it out of the refrigerator in the morning to start getting it to room temp. I took the roaster pan out of the freezer and put it in the refrigerator 3 days before I was cooking it to start to thaw it. I put the prepared mac and cheese (minus the shredded cheese) in the roaster pan and put that in the freezer. This recipe worked well freezing, thawing and cooking in the oven/roaster.
