Macaroni & Cheese Recipe You Can Freeze

My mom, aunts, and other family members are graciously doing the food for our wedding. Tyler loves macaroni and cheese so I asked to have this as a side to the pulled pork and pulled chicken main course. I won’t be much help the day of the wedding, but I can certainly prep ahead of time. Through Pinterest (see my foodie board), I found this freezer-friendly macaroni and cheese recipe on the blog How to Have It All. Of course, I adapted it a little to my tastes. Enjoy!

Macaroni and cheese freezer | bexbernard.com

Macaroni & Cheese Recipe

In this recipe for mac’n’cheese, complete steps 1-5 and then divide batch in half. You will cook half the same night and freeze the other half to bake at a later day.

Ingredients

  • 1 lb. elbow macaroni
  • 1 teaspoon olive oil
  • 3 Tablespoons butter
  • 3 Tablespoons flour
  • 3 cups milk
  • 3 Cups Shredded Sharp Cheddar Cheese
  • 10 oz can of Campbell’s Fiesta Nacho Cheese (found in the soup aisle)
  • Salt and pepper to taste

Instructions

  1. Heat oven to 400 degrees.
  2. Boil elbow macaroni until al dente in a large pot. You will use this pot to mix everything together in the end.
  3. Drain pasta and dump back in to large pot. Add a tsp of olive oil to keep from sticking and stir.
  4. Melt butter over medium heat in a separate saucepan. Add in flour, milk, nacho cheese, salt, and pepper. Heat until melted and thoroughly mixed. Add in shredded cheese and stir until melted.
  5. Pour cheese sauce over drained pasta in the large pot and stir until pasta is evenly coated.
  6. Place half of mac’n’cheese in a 13×9 pan for about 20 minutes when cheese sauce starts bubbling.
  7. Pour other half of macaroni and cheese in a disposable tin pan and let it cool. Once cool, cover tightly with foil.

Tips from HowToHaveItAll:

  • Cook pasta only to al dente – overcooking will make it too soggy.
  • Prepare recipe as instructed but do not bake before freezing.
  • Cool macaroni and cheese completely before placing in freezer.
  • Place plastic wrap and foil overtop of dish to prevent freezer burn. I press the plastic wrap directly on top of the pasta.
  • Defrost by placing in the refrigerator overnight. Bake as directed.

I'd love to hear your opinion (good or bad)!

%d bloggers like this: