FREEZING MAC AND CHEESE RECIPES

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.

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.