Since it's the holiday season, I'm of course going to be trying to impress the family and friends with my best dishes ... but a problem I've had in the past, is food I'm bringing to another locale other than my home, always gets ruined . It's usually a matter of the food getting soggy. My bacon-stuffed mushrooms, soggy. My sweet potato streusel, soggy, and the marshmallows melted into a runny marshmallow water. Any tips on how to wrap food up for transport? Reheating techniques?
This year, for thanksgiving, I'm making a spicy baked mac n cheese and mashed potatoes. I'm worried about the baked mac n cheese, I don't want to bake before I leave because I'm afraid the breadcrumb topping will get soggy. I was considering just baking it at my parent's house, but I'm wondering if the creaminess of the cheese sauce will dry out from my house to theirs. Should I reserve the cheese sauce, mix it together and bake the dish on location? Is that necessary? The mashed potatoes I'm figuring will do okay, and was going to just wrap it in saran wrap in a bowl and reheat it in the microwave with forked holes in the plastic. I'm also planning on making lasagna for Christmas, but I think that's fine to refrigerate and bake later.
Thanks in advance!