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Once-a-Week Cooking

Freezing macaroni & Cheese?

Hannele Bennett

25 years ago

I am looking for a macaroni and cheese recipe that I can freeze in single serving sizes. This would make a good snack item for the teens. Does anyone know how the commercial products are prepared? They all seem to be so creamy and the texture is good.

Any help will be be greatly appreciated.

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Comments (9)

debruk_aol_com
25 years ago
Hannele, I just make it from scratch...Make a thinner white sauce befor adding the cheese and it tastes like Stouffer's.
'cause I know the macaroni does absorb some liquid, bake it and after it's cool, portion it in the glad lock thingys and freeze...
Debby
RuthieG_mediaone_net
25 years ago
I am told that if you are freezing macaroni it it best to cook it "al dente" instead of that perfect pasta point. That way when it is thawed it won't be mushy. Works good for me...I just cook it till it is almost done and rinse it in cold water to stop the cooking.
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This is our favorite.......can't begin to tell you how good it is! THE ULTIMATE MAC & CHEESE 12 tablespoons (1 1/2 sticks) unsalted butter 3 cups good quality white crusty bread, cut into 1/4 inch pieces 1 qt. (4 cups) half & half 1 cup milk 1/2 cup flour 2 tsp salt 1 tsp freshly ground black pepper 1/2 tsp red pepper flakes 1 tsp garlic powder 1/4 tsp freshly grated nutmeg 2 cups vintage white cheddar cheese, shredded 2 cups sharp cheddar cheese, shredded 2 cups Swiss cheese, shredded 1 1/4 cup Parmesan cheese, shredded 1 pound large macaroni with grooves Preheat oven to 325 F. Butter and set aside a 9x13 casserole dish. Place bread in a bowl. Melt 4 Tbsp butter and 1/2 tsp garlic powder. Pour butter into the bowl with the bread and toss to combine. Set breadcrumbs aside. Melt 6 Tbsp butter in a large saucepan over med heat. When butter melts, add flour. Cook, whisking 1 minute. While whisking, slowly pour in milk and half and half and add 1 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp red pepper, 1/2 tsp garlic powder, and nutmeg. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove pan from heat. Stir in 2 cups sharp cheddar, 1 cup vintage white, 1 cup Swiss, and 1 cup parmesan; set cheese sauce aside. Blend the remaining cheese and set aside. Cook macaroni in boiling water 2-3 minutes less than the manufacturer's directions. Transfer macaroni to a colander,rinse under cold running water, and drain well. Add salt and pepper to taste and add 2 tbsp butter. Stir the cheese sauce into the macaroni. Pour mixture into 9x13" dish. Sprinkle reserved cheese and bread crumbs over the top. Bake until browned on top, about 30 minutes.
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betty_pig_net
25 years ago
Debbie,
Please give us your recipe foe the Macaroni and Cheese.
Betty
debruk_aol_com
25 years ago
betty, sorry I haven't gotten back, was out the weekend with girl scout troop...do you have Mueller's macaroni products where you are? I use the recipe on the back of the box...if you don't have Muellers around you, let me know and I'll send the recipe to you...

Debby
katy-fitzHugh_supanet_com_uk
25 years ago
you can only freeze macaroni cheese if it has black pudding in it!!!
RuthieG_mediaone_net
25 years ago
No please we leave the black pudding out over here. We much prefer a less colorful diet...
Alohakoleka_webtv_net
25 years ago
I found this Mac & Cheese recipe awhile back on the web,and it's the best recipe I've tried yet.
~Mac & Cheese~
1 cup cooked macaroni
1 cup cottage cheese
1 cup sour cream
1 cup sharp cheddar cheese
1 cup Velveta cheese,cut up in cubes.

Mix all ingredients,Bake at 350 degrees for about 45 minutes,til bubbly. If desired,sprinkle crushed Ritz cracker crumbs over top.

I make this in individual casseroles,and I have frozen them very succesfully.
Dotty
polkadot95_hotmail_com
25 years ago
Dotty,

That recipe was put up on one of the cooking forums a while back by Hazel and has since made the rounds. I, too, have adopted this as my recipe, and it is absolutely delicious! Now when we have a potluck supper, I am always asked to bring this.
Alohakoleka_webtv_net
25 years ago
Polkadot, That's where I got the Mac & cheese recipe from,one of the cooking forums,but I couldn't remember which one. I just LOVE this recipe. I try mostly,to use the low fat sour cream and cottage cheese,and the velveta. I've never tried it using the no fat cheeses, but thought I might experiment sometime.
Dotty

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