Freezable Macaroni And Cheese Recipes

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FREEZABLE MACARONI AND CHEESE



Freezable Macaroni and Cheese image

This recipe for the kid-friendly pasta bake lets you freeze individual portions and bake them off whenever you need them.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h40m

Number Of Ingredients 10

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

Steps:

  • 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.

MACARONI AND CHEESE- FREEZER FRIENDLY



Macaroni and Cheese- Freezer Friendly image

Make and share this Macaroni and Cheese- Freezer Friendly recipe from Food.com.

Provided by Munchkin Mama

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup butter
1/4 cup flour
2 cups milk
1 tablespoon chicken bouillon granule
4 ounces softened cream cheese
2 cups sharp cheddar cheese, shredded
10 ounces dried corkscrew macaroni, cooked
1/3 cup crushed butter flavored cracker, mixed with
2 tablespoons melted butter
salt and pepper, to taste

Steps:

  • Cook pasta according to package directions.
  • Meanwhile, melt butter in a heavy saucepan. Stir in flour until combined. Next add milk. Let cook until thickened, about 10 minutes, stirring often. Finally add in bouillon.
  • Add the softened cream cheese and the shredded cheddar to the white sauce. Cook and stir until cheeses are melted.
  • Drain pasta and combine with cheese sauce.
  • Melt butter and add to crushed crackers.
  • Transfer pasta to a greased casserole dish and top with cracker crumbs.
  • Bake in a preheated oven at 375 for about 30 minutes until the edges are bubbly.

Nutrition Facts : Calories 586.7, Fat 35.3, SaturatedFat 21.5, Cholesterol 102.4, Sodium 628, Carbohydrate 46.5, Fiber 1.7, Sugar 1.3, Protein 20.8

FREEZER CHILI MACARONI



Freezer Chili Macaroni image

This quick pasta dish, cooked all in one pan, will be a real family pleaser. For an Italian version, substitute 1 tsp. Italian herb seasoning for the chili powder, use Italian style stewed tomatoes and 1/2 cup Parmesan cheese for the Monterey Jack cheese. Serve with crusty rolls.

Provided by Olha7397

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb lean ground chicken
1 garlic clove, minced
1 (14 ounce) can stewed tomatoes, preferably Mexican style 398 mL
1 (14 ounce) can tomato sauce
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 cup elbow macaroni or 1 cup wagon wheel macaroni
1 cup fresh green beans or 1 cup frozen cut green beans
salt and pepper
1 cup shredded monterey jack cheese or 1 cup cheddar cheese

Steps:

  • In a large skillet, cook chicken with garlic over medium high heat, breaking it up with a wooden spoon, for 5 minutes or until chicken is no longer pink.
  • Stir in tomatoes, tomato sauce, chili powder, oregano and cumin. Bring to a boil. Stir in macaroni and green beans; bring back to a boil. Reduce heat to medium low cover and cook, stirring occasionally, for 15 minutes or until the pasta and beans are tender. Season to taste with salt and pepper. If freezing, see "to freeze" section below, otherwise proceed with Step 3.
  • Serve sprinkled with cheese.
  • TO FREEZE: Let pasta mixture cool. Spoon into freezer containers, seal, date and label. Freeze for up to 3 months.
  • TO SERVE: Thaw in microwave or in refrigerator overnight. Reheat in baking dish at 350°F for 30 to 35 minutes or until hot and bubbly. Proceed with Step 3, above. Serves 4.
  • The Freezer Cookbook.

Nutrition Facts : Calories 408.9, Fat 11.7, SaturatedFat 6.1, Cholesterol 91, Sodium 1011.8, Carbohydrate 37.2, Fiber 5.1, Sugar 10.1, Protein 39.8

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