Just found this board, hopefully you guys can either help me brainstorm or extend the voice of experience.
I'm bringing mac and cheese to a volleyball tournament tomorrow and wanted to get a reality check on my thinking. It's being served for lunch and I'm leaving the house at about 6:30am, which presents a few problems for noodle texture. My first thought was to do it in a crock pot but I'm afraid that I'll wind up with mush come lunch time. So, at this point, I'm thinking that I'll cook the noodles and sauce tonight, stick 'em in the fridge over night and warm and assemble right before lunch using a thermos full of hot water for the noodles and a camp stove for the cheese mixture. Am I on the right track? Any thoughts or ideas would be totally appreciated!