Macaroni And Cheese Freezer Friendly Recipes

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FREEZABLE MACARONI AND CHEESE



Freezable Macaroni and Cheese image

This recipe for the kid-friendly pasta bake lets you freeze individual portions and bake them off whenever you need them.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h40m

Number Of Ingredients 10

1 pound short pasta, such as cavatappi or macaroni
Coarse salt
6 tablespoons butter
1/4 cup all-purpose flour
4 cups milk
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
3 cups shredded (12 ounces) sharp white cheddar cheese
1 cup finely grated (2 ounces) Parmesan cheese
3 cups very coarse fresh breadcrumbs

Steps:

  • Cook pasta in a large pot of boiling salted water 1 to 2 minutes less than package instructions. Drain, rinse with cool water, and return to pot.
  • Meanwhile, heat 4 tablespoons butter in a medium saucepan over medium-high heat. Add flour; cook, whisking, 1 minute. Add milk, cayenne, nutmeg, and 2 teaspoons salt; bring to a simmer. Cook, whisking, until mixture is thick enough to coat the back of a spoon, 2 to 3 minutes. Whisk in cheeses until smooth. Pour over pasta; toss to coat. Divide among baking dishes.
  • Melt remaining 2 tablespoons butter; toss with breadcrumbs. Sprinkle over pasta. Cover tightly with plastic wrap; freeze up to 3 months.
  • Preheat oven to 375 degrees. Place frozen dishes on a baking sheet; remove plastic. Cover with foil. Bake until bubbling, 60 to 70 minutes for large dishes, 40 to 50 minutes for small. Remove foil; continue baking until golden, 5 to 10 minutes more.

MACARONI AND CHEESE- FREEZER FRIENDLY



Macaroni and Cheese- Freezer Friendly image

Make and share this Macaroni and Cheese- Freezer Friendly recipe from Food.com.

Provided by Munchkin Mama

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup butter
1/4 cup flour
2 cups milk
1 tablespoon chicken bouillon granule
4 ounces softened cream cheese
2 cups sharp cheddar cheese, shredded
10 ounces dried corkscrew macaroni, cooked
1/3 cup crushed butter flavored cracker, mixed with
2 tablespoons melted butter
salt and pepper, to taste

Steps:

  • Cook pasta according to package directions.
  • Meanwhile, melt butter in a heavy saucepan. Stir in flour until combined. Next add milk. Let cook until thickened, about 10 minutes, stirring often. Finally add in bouillon.
  • Add the softened cream cheese and the shredded cheddar to the white sauce. Cook and stir until cheeses are melted.
  • Drain pasta and combine with cheese sauce.
  • Melt butter and add to crushed crackers.
  • Transfer pasta to a greased casserole dish and top with cracker crumbs.
  • Bake in a preheated oven at 375 for about 30 minutes until the edges are bubbly.

Nutrition Facts : Calories 586.7, Fat 35.3, SaturatedFat 21.5, Cholesterol 102.4, Sodium 628, Carbohydrate 46.5, Fiber 1.7, Sugar 1.3, Protein 20.8

PIMENTO MAC & CHEESE CUSTARD



Pimento Mac & Cheese Custard image

The best way to have your macaroni in the freezer: a custard-style baked mac 'n' cheese. This one uses eggs and béchamel to bind very cheesy noodles.

Provided by Ashley Christensen

Categories     Macaroni and Cheese     Freezer Food     Freeze/Chill     Egg     Vegetarian     Dinner     Thanksgiving     Cheese     Milk/Cream     Soy Free     Tree Nut Free     Peanut Free     Pasta

Yield 8 servings

Number Of Ingredients 13

2 quarts water
Kosher salt
8 ounces elbow macaroni
8 ounces white Cheddar cheese, shredded
4 ounces aged Cheddar cheese, shredded
4 ounces Parmesan cheese, grated
1 cup jarred pimentos, chopped
2 tablespoons all-purpose flour
6 large eggs
2 tablespoons hot sauce, such as Tabasco
One 12-ounce can evaporated milk
1 cup half-and-half
8 cups Herbed Béchamel, freshly made or thawed

Steps:

  • Preheat the oven to 350°F. Grease a 9 by 13-inch baking dish with nonstick cooking spray.
  • Fill a large pot with the water and add 2 tablespoons salt. Bring to a boil over high heat, add the macaroni, and cook for about 5 minutes, until just shy of al dente. Drain and set aside.
  • In a medium bowl, mix together the white and aged Cheddars and the Parmesan. Remove and reserve one-fourth of the cheese mix for the top. To the bowl with the rest of the cheese mix, add the macaroni, pimentos, and flour and mix well to combine. Pour the mixture into the prepared baking dish.
  • In a large bowl, whisk the eggs until blended, then whisk in the hot sauce, evaporated milk, half-and-half, and 2 teaspoons salt, mixing well. While whisking constantly, slowly add the béchamel to create a custard. Pour the custard evenly over the noodle mixture.
  • Cover with a layer of plastic wrap and a layer of aluminum foil and bake for 50 minutes, rotating the dish 180 degrees halfway through baking. Uncover the dish. If you plan to eat the mac and cheese right away, sprinkle the reserved cheese on top. If you plan to freeze the dish, do not add the cheese. Continue to bake, uncovered, for 15 to 20 minutes, until set, golden, and bubbling. Remove from the oven and let sit for 5 minutes before serving.
  • TO FREEZE: Let cool to room temperature, then refrigerate until well chilled. Wrap the baking dish in two layers of plastic wrap, label and date, and freeze for up to 3 months.
  • TO THAW: You can reheat this dish from frozen, or you can pull it out of the freezer and thaw it in the refrigerator for a minimum of 24 hours.
  • TO REHEAT: If reheating from frozen, unwrap the dish, place in a cold oven, and set the oven to 350°F. When the oven reaches temperature, bake for 1½ hours, then sprinkle the surface with the remaining cheese mix and bake for 15 minutes longer, until bubbling. If reheating after thawing, cut the cook time to 30 to 45 minutes.

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