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Easy freezer macaroni and cheese
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Feezer Macaroni and Cheese

Course dinner, lunch, Main Course, Side Dish
Cuisine American, Vegetarian
Keyword freezer casserole, freezer friendly
Prep Time 30 minutes
Cook Time 1 hour 20 minutes

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.