Freezer Mac and Cheese
This freezer mac and cheese is perfect for the busy family who wants an easy, homemade meal. Kids (and adults) will LOVE it!
White Sauce Base
- ¼ cup cornstarch
- ¼ cup butter
- 2 cups chicken broth
- Salt and pepper to taste
- 8 oz dried macaroni pasta
- 2 cups heavy whipping cream
- 1 cup colby cheese shredded
- 1 cup extra sharp cheddar cheese shredded
In a medium saucepan over medium heat, melt butter. Sprinkle cornstarch overtop and cook, whisking constantly, for 2 to 3 minutes, until foamy and simmering (do not let it brown).
Add chicken broth; cook, whisking constantly, for 3 to 4 minutes, until sauce thickens and starts to simmer. Remove from heat. Season to taste with salt and pepper.
Pasta: In a large bowl, combine white sauce and cream. Add Colby, and Sharp Cheddar cheeses; stir until melted and smooth. Set aside.
Fill a large stockpot with water and bring to a boil over high heat. Cook macaroni for 5 to 6 minutes, stirring occasionally, until just beginning to get soft (the pasta should be starting to get tender but have a firm bite). Drain and rinse with cold water to cool quickly. Set aside.
MAKE IT NOW
Preheat oven to 375°F. Return macaroni to stockpot, add cheese sauce and gently mix together. Season to taste with salt and pepper. Transfer to a 9- by 9-inch baking dish. Bake in preheated oven for 30-35 minutes, until golden on top and bubbly on the inside. Let cool for 10 minutes, then serve.
MAKE IT A FREEZER MEAL
Let cheese sauce cool to room temperature. Return cooled macaroni to stockpot, add sauce and gently mix together. Season to taste with salt and pepper. Transfer to a 9-by-9 -inch baking dish. Wrap baking dish tightly with plastic wrap, pressing down gently to remove air. Cover with foil. Label and place in freezer.
Serving: 1g | Calories: 501kcal | Carbohydrates: 27g | Protein: 13g | Fat: 38g | Saturated Fat: 24g | Cholesterol: 127mg | Sodium: 478mg | Potassium: 190mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1355IU | Vitamin C: 4.5mg | Calcium: 265mg | Iron: 0.7mg