Easy Macaroni and Cheese Freezer Casserole
This freezer macaroni and cheese recipe was inspired by Rachel Ray’s freezer to oven mac ‘n’ cheese. After reviewing several homemade freezer macaroni and cheese recipes, Rachel Ray’s seemed like the perfect base; it doesn’t require several types of cheeses, which translates to less cost. Plus, Rachel’s recipes are normally fairly simple, reputable, and tasty—all pluses in my book!
I decided to add Dijon mustard and garlic to the cheesy goodness just to “kick things up a notch” (as Emerald Lagasse would say). However, not knowing who this freezer meal would be feeding, I didn’t want to make the dish too spicy. If you like a spicier dish, you could add paprika and red pepper flakes or serve with hot sauce.
Add vegetables to make the dish more of a complete meal. For this batch, I opted for carrots and peas. Cauliflower and broccoli would mix well with the macaroni and cheese, too. Of course, if you’re not a veggie fan or cooking for someone who isn’t, feel free to omit.
The dish is a complete meal on its own. Make it a side dish for chicken, a hot dog, hamburger, veggie burger, etc. Enjoy!
Feezer Macaroni and Cheese
Ingredients
- 1 lb shell pasta (or elbow, bow tie, etc.)
- 3 c milk
- 3 tbs butter
- 12 oz sharp cheddar, grated
- 3 tbs flour
- ground black pepper
- 1 tbsp garlic
- 1 tbsp Dijon mustard
- 1 bag frozen peas (12 oz.)
- 1 bag frozen carrots (12 oz.)
Instructions
- Cook noodles according to package instructions, but reduce cooking time by two minutes (to cook al dente).
- Melt butter in skillet on the stove top and mix in flour; cook for about one minute.
- Whisk in milk, mustard, garlic, and black pepper to the butter-flour mixture. Let the mixture start to bubble, then stir in grated cheese until completely melted.
- Mix cheese, drained noodles, and vegetables in a 9"x13" casserole dish. Be sure to line casserole with cooking spray or olive oil.
- Let dish cool completely before freezing. Seal with plastic wrap and lid and store in freezer.
- To bake: No need to thaw in fridge. Bake for one hour at 400°F with lid on top (does not need to be sealed). Remove lid and bake for another 15-20 minutes until cheese is lightly brown on top.
