FREEZER TO OVEN MAC AND CHEESE RECIPE | RECIPE - RACHAEL ...
This make-ahead Freezer-To-Oven Mac 'n' Cheese recipe is made for busy weeknights.
Provided by Rachael Ray Show Staff
Number Of Ingredients 8
Steps:
- Preheat broiler to high or oven to 400°F
- Place a large pot of water over high heat and bring it up to a boil to cook the pasta
- Once at a boil, add some salt and the pasta, and cook just shy of al dente, according to package directions
- While the pasta is cooking, heat a medium-size skillet over medium heat and add the butter
- When the butter melts, add the flour and cook about a minute
- Whisk in the milk, season with salt and ground black pepper, and bring up to a bubble
- Turn the burner off and stir in the cheese in a figure-eight motion until it's all melted
- When the pasta is done, drain it well and combine with sauce
- Pour into baking dish and place under the broiler in or the oven to brown the cheese and enjoy
- If making a double batch, pour the pasta into a baking dish and stir in your favorite mix in
- Let it stand on the counter until cooled, the wrap in plastic wrap and pop in the freezer
- When you're ready to eat it, it can go straight from the freezer into in a 400°F oven
- Cook for 1 hour, covered with foil, the take the foil off and bake for another 15-20 minutes to brown the top
MAKE-TWO MACARONI AND CHEESE RECIPE - FOOD.COM
From the Houston Chronicle, in response to a reader request. Very basic mac and cheese with mild flavor. When baked, the top gets nice and crunchy. Perfect for OAMC as directions for baking from frozen are included. Also very economical. I usually keep several foil pans of this in my freezer and throw one in the oven when roasting a chicken for a super easy meal. I like extra cheese on top.
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 2 pans, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Cook macaroni according to package directions. Meanwhile, melt butter in large saucepan or Dutch oven. Whisk in flour, bouillon and dry mustard. Gradually add milk. Cook and stir until bouillon dissolves and mixture thickens slightly. Remove from heat.
- Add 2 cups cheese; stir until melted. Stir in macaroni. Turn into two lightly greased 1 1/2 quart baking dishes. Top each with one cup shredded cheese. Bake one dish 20 to 25 minutes or until hot and bubbly.
- Cover second dish tightly with aluminum foil; freeze.
- To bake frozen macaroni and cheese: Preheat oven to 375 degrees. Bake frozen casserole uncovered one hour or until bubbly and hot in center. (These are the directions in the original recipe; however, I usually bake covered so it won't dry out, then uncover at end to crisp up the top. If you choose to bake covered, allow for extra baking time.).
Nutrition Facts : Calories 648.4, FatContent 33.6, SaturatedFatContent 20.7, CholesterolContent 102.4, SodiumContent 674, CarbohydrateContent 57.7, FiberContent 2.2, SugarContent 1.6, ProteinContent 28.2
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