One of my boys favorite meals is Macaroni & Cheese. We are a cheese loving family! I don’t make it too often as it is loaded with calories. When I do make it, I reserve half for the freezer.
Macaroni & Cheese Recipe
1 lb. Elbow Macaroni
3 Tablespoons Butter
3 Tablespoons Flour
2 Cups Milk
1 Cup Light Cream (or substitute with another cup of milk)
3 Cups Shredded Sharp Cheddar Cheese
Dash of Nutmeg
Salt and Pepper
Heat oven to 400 degrees. Cook elbow macaroni to al dente according to package directions. Drain pasta and add a splash of olive oil to keep it from sticking together. In a saucepan, melt butter over medium heat. Wisk in flour. Add in milk, cream, nutmeg, salt and pepper. Heat until it just starts to bubble. Add in cheese and stir until melted. Poor cheese sauce over drained pasta and mix together. Place in a 13×9 pan and bake until cheese is bubbling – about 30 minutes.
Freezer Instructions
Since this recipe makes a large batch, I divide it into two before baking. One pan goes in the oven for dinner and the other goes into the freezer.
Tips:
- Cook pasta only to al dente – overcooking will make it too soggy.
- Prepare recipe as instructed but do not bake before freezing.
- Cool macaroni and cheese completely before placing in freezer.
- Place plastic wrap and foil overtop of dish to prevent freezer burn. I press the plastic wrap directly on top of the pasta.
- Defrost by placing in the refrigerator overnight. Bake as directed.
This recipe was adapted from Rachel Ray’s Freezer to Oven Mac and Cheese.
Make sure you check out the rest of my easy recipes!
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Another thing that I do in my mac and cheese to make it more healthy is put a veggie puree. Over the summer, I stock up on fresh veggies from the garden – or just use others that need to be used by a certain date later in the year (off season) I typically steam tomatoes, carrots and yellow squash until tender. Put into blender or food processor and puree. I then take the puree and place into ice cube trays and freeze. Once frozen, I place these cubes in a plastic storage bag or container and pull out as I need. Depending on the size dish I use, I can sometimes put about 3-4 cubes into the rue/sauce and my kids don’t know the difference! I also put this in boxed mac & cheese (when I make that) and my spaghetti sauce. So far, no one has noticed! I got this idea from the same people who have done the sneaky cooking books…just haven’t gotten brave enough with other purees other than fruit puree for our smoothies!
Great idea Heather! I will have to give this a try. I do have pureed butternut squash and sweet potatoes in the freezer. Luckily my boys are getting better about eating vegetables. A little extra never hurts though!
I made homemade mac and cheese (with butternut squash puree) for the the first time last week!! And the girls loved it! I plan on freezing some so that it is readily available!
I am going to have to try that Heather! Since it is a similar color, I don’t think the kids will notice!
Looks delicious!
Sounds delicious! I love homemade mac and cheese! I’d love it if you’d link this up to my new Tuesday linky-Made From Scratch Tuesday
http://www.messhalltobistro.blogspot.com/search/label/Made From Scratch Tuesday
So glad you linked up! Hope to see you next week!
http://www.messhalltobistro.blogspot.com/search/label/Made From Scratch Tuesday/
YUM! Nothing like homemade mac and cheese, for sure. I have to say, though, that I’m surprised at the addition of a splash of olive oil to prevent sticking – why not just use a pat of butter instead? Was this Rachael’s tip or is it something you do yourself? Just curious!
Visiting from From Mess Hall to Bistro – glad to have dropped by!
Hi Mrs. Jen,
I like to use olive oil but you could use butter. Just use whatever you like!
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