Hi folks: I'm making approx. 30 servings of stovetop mac and cheese (doing the bechamel and cheddar, not Kraft Dinner!!) to bring to a soup kitchen tomorrow morning. I'm thinking I should do the cheese sauce tonight and reheat tomorrow while I'm cooking the pasta. We're having a slight disagreement in my house but I feel like if it all sits overnight it's going to get gummy if I reheat the whole thing. I don't have time to do the whole thing from scratch in the AM. Many thanks for your input.
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