Silly, but urgent, question about ziti and mac&cheese......

[TreasonousBastard]

local club is having elections and "banquet" (grilled stuff and sides-- outdoors if it doesn't train) Saturday afternoon and I volunteered baked ziti and mac&cheese.

Making the stuff is no problem, but I probably have to work Saturday morning into the early after noon and would prefer to make them tomorrow night and stick in the fridge, heating them up on Saturday.

Is this reasonable? Are there any foreseeable problems I haven't foreseen?

An obvious alternative would be to have everything oven-ready and bake it all just before the feast, but that might be cutting it too close.

[Warpy]

1. I tend to think it suffers a lot from chilling and reheating

The pasta gets soggier and it pulls moisture out of the sauce, making the whole thing kind of weird.

I'd do everything I could beforehand and bake it just before the event. If you're a little late, o bla di, your food is worth waiting a few minutes for.

[The empressof all]

2. I actually think it tastes better the second day...LOL

Under cook the pasta a bit and add some extra sauce. Are you talking about Baked Ziti in Tomato sauce? It will be just fine.

[Melissa G]

3. Ditto

I like my baked mac and cheese a bit dry the second day. I'm so greedy there rarely is a second day....