Sort ingredients
byrd42
QR Code
Listen
Pdf
Bring a pot of water to a boil and undercook your pasta by 2 minutes (I did 7 minutes total). This will help your pasta not to get mushy in the freezer.
Next, shred all your cheese. Don’t use pre-shredded cheese for this recipe.
In a saucepan, melt the butter and add half of the seasonings to bloom them in the fat.
Then add the flour and whisk together to make a roux.
Slowly whisk in the evaporated milk until it is all added and begins to thicken.
Then add the heavy cream and whisk to incorporate.
Add the rest of the seasonings, then turn the heat to low and slowly add half of your shredded cheese.
Let each handful of cheese fully melt into the sauce before adding more.
Once half of the cheese is melted into the sauce, add the cooked and drained noodles to the pot and stir together.
Next, layer your freezer containers with noodles and sauce, followed by a layer of shredded cheese.
Then, add more noodles and sauce on top, and finally, top with the cheese.
This recipe makes 8 cups of mac & cheese and freezes into two Souper Cubes trays (either the 1-cup trays or the 2-cup trays).
Freeze solid and you can bake from frozen, 375°f for 45 minutes or until the center reaches 165°f.