Freezable Macaroni And Cheese Recipe

Back to Freezable Macaroni and Cheese All Reviews for Freezable Macaroni and Cheese - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 1 hr 40 mins Servings: 8 12edf13_e.jpg

Ingredients Ingredient Checklist 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

Cook’s Notes If you’d like to cook and serve this meal immediately (rather than freezing it), bake uncovered until golden and bubbling, 20 to 30 minutes. You can also freeze portions now and bake them as needed for quick weeknight meals.

Gallery Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 1 hr 40 mins Servings: 8 12edf13_e.jpg

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 1 hr 40 mins Servings: 8

Recipe Summary

prep: 20 mins total: 1 hr 40 mins

Servings: 8

prep: 20 mins

total: 1 hr 40 mins

prep:

20 mins

total:

1 hr 40 mins

Servings: 8

12edf13_e.jpg

Ingredients

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

Directions

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.

Cook’s Notes

If you’d like to cook and serve this meal immediately (rather than freezing it), bake uncovered until golden and bubbling, 20 to 30 minutes. You can also freeze portions now and bake them as needed for quick weeknight meals.

Reviews (28)

 Add Rating & Review     138 Ratings   5 star values:        20    4 star values:        14    3 star values:        69    2 star values:        20    1 star values:        15

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Reviews (28)

Add Rating & Review     138 Ratings   5 star values:        20    4 star values:        14    3 star values:        69    2 star values:        20    1 star values:        15

Add Rating & Review

138 Ratings 5 star values: 20 4 star values: 14 3 star values: 69 2 star values: 20 1 star values: 15

5 star values: 20 4 star values: 14 3 star values: 69 2 star values: 20 1 star values: 15

Martha Stewart Member     Rating: Unrated       09/09/2010   I made this with 2% milk and no butter mixed in with the bread crumbs to bring the fat content down a little bit and it still tasted great!  

Martha Stewart Member     Rating: Unrated       08/11/2010   Stixvix: There is another mac and cheese recipe that has basically the same ingredients but with different amounts and number of servings. It uses half a cup of flour, so it is probably the one they were using on the show. You can find it in: Comfort Food>Macaroni and Cheese Recipes>No. 2 (Macaroni and Cheese). As for the grainy look to your sauce, I?  

Martha Stewart Member     Rating: Unrated       08/11/2010   Stixvix: There is another mac  

Martha Stewart Member     Rating: Unrated       07/09/2010   I saw this on TV this weeka and they said to put half a cup of flour and not the one quarter cup amount mentioned online. Can you confimr the promer amount please. Also, when I make a white sauce it seems to always get this grainy look. I tried adding the milk slowly and stiring constantly but I'm doing something wrong. Help!  

Martha Stewart Member     Rating: Unrated       04/01/2009   My family tried this and really enjoyed it. I divided the recipe into two square disposable aluminum pans, filled to the top, and they needed to bake for the full hour (plus time to brown). Each of the pans fed four adults for a couple of days as a side dish - more than the 8 servings the recipe mentions. A great dish to freeze ahead and have on hand for a sick/needy friend... or before you have a baby (as I did!).  

Martha Stewart Member     Rating: Unrated       11/07/2008   This recipe was first featured in Martha Stewart Living (in place of Parmesean she used Gruyere) and so I have been making this for a couple of years. This Mac and Cheese is a crowd pleasure for any age. It is Mac and Cheese so kids love it but has a sophisticated flavor that adults love.  

Martha Stewart Member     Rating: Unrated       11/07/2008   My kids love this mac and cheese. We put cornbread on top instead of bread crumbs which gives it even more great flavor. It is the perfect blend of cheeses for little ones (and their parents).  

Martha Stewart Member     Rating: Unrated       11/07/2008   If you think this recipe is bland, try using gruyere cheese instead of the Parm. It gives this a wonderful, nutty flavor. (A page taken right out of Martha's Macaroni and Cheese 101) We also like to add some additional white or regular black pepper.  

Martha Stewart Member     Rating: Unrated       11/07/2008   I did not like the taste of this mac and cheese. I need more flavor. It was creamy, but was bland.  

Martha Stewart Member     Rating: Unrated       11/07/2008   I was excited for this recipe, but my husband and I ended up finding it very bland and not worth the time and effort. It was creamy which I liked, but we ended up throwing most of this out, and wouldn't try it again.  

Martha Stewart Member     Rating: Unrated       11/07/2008   DOES ANYONE KNOW WHICH ISSUE OF EVERDAY FOOD THIS RECIPE WAS FEATURED?  

Martha Stewart Member     Rating: Unrated       11/07/2008   I like to add diced onion to my mac n cheese  

Martha Stewart Member     Rating: Unrated       10/13/2008   I've made this several times and froze it -- the frozen/reheated portion tastes better than it did the first time! I make it in a casserole dish rather than individual portions. It's a great recipe.  

Martha Stewart Member     Rating: Unrated       10/01/2008   My kids loved it-I made it the same day I ran across the recipe. Thanks!  

Martha Stewart Member     Rating: Unrated       09/30/2008   To Mahze - to make a casserole with noodles to freeze, don't cook the noodles, add some more milk or chicken broth and freeze. The noodles will absorb the extra liquid and cook up just like fresh. That's what I do, anyway. Give it a try and let me know what you think.  

Martha Stewart Member     Rating: Unrated       09/18/2008   I really don't like overcooked pasta. (If I overcook it, I throw it out.) While this freezing would be very handy, would the pasta absorb extra moisture from being cooked, frozen and then baked for such a long time? Anyone try this and/or have an opinion?  

Martha Stewart Member     Rating: Unrated       09/17/2008   this is how I have always made mac and cheese but I never thought to freeze it...I will do now though;)  

Martha Stewart Member     Rating: Unrated       04/29/2008   This is similar to my Grammy's recipe which I've made all my life but with several improvements. I love that it can be made and then frozen for another day. I often make two at a time; one for that night's supper and another to stow in the freezer. I've also made it for neighbors on many occassions, whether they were bringing home a new baby, or undergoing chemo-therapy...it's good comfort food. Everybody loves it!  

Martha Stewart Member     Rating: Unrated       03/11/2008   It really is the best mac and cheese ever. Definitely make small portions and freeze them, or you will be tempted to eat the whole recipe over the course of two days.

Martha Stewart Member

Rating: Unrated 09/09/2010

I made this with 2% milk and no butter mixed in with the bread crumbs to bring the fat content down a little bit and it still tasted great!

Rating: Unrated

Rating: Unrated 08/11/2010

Stixvix: There is another mac and cheese recipe that has basically the same ingredients but with different amounts and number of servings. It uses half a cup of flour, so it is probably the one they were using on the show. You can find it in: Comfort Food>Macaroni and Cheese Recipes>No. 2 (Macaroni and Cheese). As for the grainy look to your sauce, I?

Stixvix: There is another mac

Rating: Unrated 07/09/2010

I saw this on TV this weeka and they said to put half a cup of flour and not the one quarter cup amount mentioned online. Can you confimr the promer amount please. Also, when I make a white sauce it seems to always get this grainy look. I tried adding the milk slowly and stiring constantly but I’m doing something wrong. Help!

Rating: Unrated 04/01/2009

My family tried this and really enjoyed it. I divided the recipe into two square disposable aluminum pans, filled to the top, and they needed to bake for the full hour (plus time to brown). Each of the pans fed four adults for a couple of days as a side dish - more than the 8 servings the recipe mentions. A great dish to freeze ahead and have on hand for a sick/needy friend… or before you have a baby (as I did!).

Rating: Unrated 11/07/2008

This recipe was first featured in Martha Stewart Living (in place of Parmesean she used Gruyere) and so I have been making this for a couple of years. This Mac and Cheese is a crowd pleasure for any age. It is Mac and Cheese so kids love it but has a sophisticated flavor that adults love.

My kids love this mac and cheese. We put cornbread on top instead of bread crumbs which gives it even more great flavor. It is the perfect blend of cheeses for little ones (and their parents).

If you think this recipe is bland, try using gruyere cheese instead of the Parm. It gives this a wonderful, nutty flavor. (A page taken right out of Martha’s Macaroni and Cheese 101) We also like to add some additional white or regular black pepper.

I did not like the taste of this mac and cheese. I need more flavor. It was creamy, but was bland.

I was excited for this recipe, but my husband and I ended up finding it very bland and not worth the time and effort. It was creamy which I liked, but we ended up throwing most of this out, and wouldn’t try it again.

DOES ANYONE KNOW WHICH ISSUE OF EVERDAY FOOD THIS RECIPE WAS FEATURED?

I like to add diced onion to my mac n cheese

Rating: Unrated 10/13/2008

I’ve made this several times and froze it – the frozen/reheated portion tastes better than it did the first time! I make it in a casserole dish rather than individual portions. It’s a great recipe.

Rating: Unrated 10/01/2008

My kids loved it-I made it the same day I ran across the recipe. Thanks!

Rating: Unrated 09/30/2008

To Mahze - to make a casserole with noodles to freeze, don’t cook the noodles, add some more milk or chicken broth and freeze. The noodles will absorb the extra liquid and cook up just like fresh. That’s what I do, anyway. Give it a try and let me know what you think.

Rating: Unrated 09/18/2008

I really don’t like overcooked pasta. (If I overcook it, I throw it out.) While this freezing would be very handy, would the pasta absorb extra moisture from being cooked, frozen and then baked for such a long time? Anyone try this and/or have an opinion?

Rating: Unrated 09/17/2008

this is how I have always made mac and cheese but I never thought to freeze it…I will do now though;)

Rating: Unrated 04/29/2008

This is similar to my Grammy’s recipe which I’ve made all my life but with several improvements. I love that it can be made and then frozen for another day. I often make two at a time; one for that night’s supper and another to stow in the freezer. I’ve also made it for neighbors on many occassions, whether they were bringing home a new baby, or undergoing chemo-therapy…it’s good comfort food. Everybody loves it!

Rating: Unrated 03/11/2008

It really is the best mac and cheese ever. Definitely make small portions and freeze them, or you will be tempted to eat the whole recipe over the course of two days.

All Reviews for Freezable Macaroni and Cheese

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Freezable Macaroni and Cheese

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Cook’s Notes#

Reviews (28)#

All Reviews for Freezable Macaroni and Cheese#

Gallery

Recipe Summary

Ingredients

Directions

Cook’s Notes

Reviews (28)

All Reviews for Freezable Macaroni and Cheese