You and me both. I'm not crazy for mac and cheese, or pizza, or chocolate chip cookies either! My girls say I'm not even human, I'm from a parallel universe, LOL.

I've not frozen mac and cheese, so I'm not much help on that, but lasagna freezes well, as does homemade calzones, filling of your choice in homemade bread dough, then baked, kind of a homemade hot pocket.

I do freeze cheese, though, and it's fine. I freeze mozzarella, and the rest of the world freezes pizza, so the next time you make mac and cheese, freeze a little bit and see!

Annie

Marie Callendar and Stauffers make frozen mac and cheese....so it must work.
From what I know....the more fat the better it will freeze....so add lots of butter!
Linda C

You aren't alone. I never eat mac and cheese either. Never understood the attraction.

Ann

When I make mac and cheese I almost always freeze some. I make a 9x13 or similar casserole and there are only two of us. I usually take half of it right away and cut that in half and freeze those pieces. Then for the rest of it, it depends if I'm going to eat it for my breakfast and lunch for a few days. If not I might freeze more. I like macaroni and cheese but I really like it with stewed tomatoes poured over the serving. We usually make it with bucatini these days. Sometimes small shells or other pasta. Never elbows though. Not a big fan of them. I just put the pieces in freezer bags, but if you think they'll be there for a while a wrap in plastic before you bag wouldn't hurt.

Nope, no mac and cheese for me! I like the way it looks and smells, however just can't swallow it. I am glad to know I am not the only one. I do love the dreadful blue box one, "oh the shame of it"

Red

So, I'm not the only one. Who'd have thought?

Linda, not only does their favorite recipe call for a lot of butter but they also add some bacon fat for good measure.

Annie, when you freeze the mozzerella do you double wrap it? That is what I usually do just storing it in the frig and it seems to keep better.

Coconut, if you freeze mac and cheese then I will too. It just might be on tonight's menu and maybe I'll even double the recipe.

I shred mozzarella before freezing and thaw in the fridge, it is less crumbly that way. I don't bother to double wrap, I just stick it in a ziplock freezer bag.

Annie

I'm another one who does not eat mac and cheese - it's way too much dairy for me and bland besides. There are plenty of other pasta dishes with cheese that are so much better and have so much more flavor, like lasagna (as Annie suggested), ravioli, tortellini, etc.

I've frozen ravioli with good results, and so I think that mac and cheese should freeze as well.

Lars

Well, I freeze it all the time too, so it's no problem to do that and reheat. One trick I use is to make fresh bread crumbs with cold butter in the food processor, which I also keep in the freezer to pour out of a bag as needed. This is a timely post, as I was just talking about making some freezer food this week for those days neither of us wants to cook! Just cook your pasta slightly underdone, so the extra heating time in the oven doesn't make it mushy.

You'd eat my Mac and Cheese.

No one can say no to my Mac and Cheese...

I am a passionate mac and cheese lover, although I'm often disappointed by it in restaurants. The last time I made it, I froze it and it froze and reheated very well. I have in my notes

Mac and cheese:

Bacon, baked at 440 for 15 min (and then crumbled or cut up, I think, and mixed in with everything else)
half package of cream cheese
box cooked elbow noodles
grated cheese
splash of cream, milk if needed
Bread crumbs sprinkled on top, baked at 450 until bubbly (10 min?)

As you can see, I'm extremely precise with my recipes :-P I'm not sure how the traditional roux mac and cheese freezes-- I haven't tried.

Not like macaroni and cheese...what? I am going to faint! I LOVE it (but mostly just mine) I have only found one restaurant that makes it superbly. I make a cream sauce heavy on the cheese, and the sharper the better.

Annie, I was rereading your message and I never thought of calzones! I do make Cornish pasties when the weather is cooler but I've never made calzones. We have a great Italian Deli that sells their pizza dough. I bet that would be a great shortcut on a busy night. Very interesting prospect. Thanks.

I love mac and cheese but not all all of them. I want interesting pasta shapes and wonderful cheese sauces made from a variety of great cheeses. Baked only until bubbly not dry.

Mac and cheese has many variables .......whats not to love about pasta in cheese sauce?

We always like mac 'n cheese but like it much better since I started adding marscarpone. It also freezes/reheats better, IMO. The marscarpone keeps the sauce velvety smooth whether you reheat in the micro or oven.

We use Bionaturea's whole wheat chiocciole. I love the shape because there's lots of space for the creamy sauce to wrap around the pasta. Bionatureas's pastas are the best dried I've ever found. It's available at 3 specialty stores here in town but it's also carried by WFs.

We are trying to eat more local but darn this pasta is so good...we've not switched to something that doesn't have to be shipped halfway around the world. :( It is certified organic! :)

/tricia

Here is a link that might be useful: Bionaturae Italian Pasta

Apparently I'm in very good company.

I've made mac and cheese every which way, using different shaped pastas, a variety of wonderful cheeses, including mascarpone. Both Moe and Matthew love it. But it just doesn't appeal to me. So since Matt doesn't live at home any more, I don't make it.

I love pasta, but with the exception of lasagna I don't make many pasta dishes that have a creamy cheese sauce. About the only cheese I want on my pasta is a sprinkle of fresh grated Parmesan.

Well, nobody's perfect :-)

As are we all Ann.....

I'm proud to say I've never bought a "blue box" and never will. I'm not crazy about cheese sauces anyway. Give me melted cheese, not Cheeze Whiz imposters! I do like hotdish, casseroles and the like. Spaghetti, lasagna are great. I'm fine with them having a cream sauce too. But that drippy yellow impersonation of cheese just doesn't do it for me.

Probably the only way I'd eat mac & cheese is well stocked with bacon, sausage, pepperoni and other meats. I'm a carnivore, not a "whiz-ivore".

Now a friend of mine buys blue box all the time... and dumps in a can of tuna. ACK! He says it's a "cheap meal". I say I'm not sure if it's better than sticking a finger down your throat.

Oh dear! I recommended Lake Guy's recipe for mac and cheese and it's Kframe's!
Maybe we better have a mac and cheese recipe duel!
Linda C

Don't forget about smoked mac 'n cheese! It's really good.

/t

I was never a fan of mac & cheese, either. So, see? You're in GREAT company, Ann! ;-D

I used to eat it once in a while because my wife liked it. Now I turn off cooking shows if they are making it.

As are we all Lori!

Hey James, Nice to see you here. It has been a while. I've missed you.

Ann