is for Athena. I hope this helps you. I
really think that most mac and cheese
recipes can be frozen for later baking.
Make Ahead Macaroni
1 stick unsalted
1/2 cup flour
1 quart milk
4 cups shredded sharp cheese
shredded Fontina cheese or Mild
provolone, gruyere, or gouda
teaspoon dry mustard
Salt & pepper to
1 pound macaroni or other
Bread crumbs from 4
slices of bread
In a large
saucepan over low heat, melt 6 Tbs. of
the butter. Add the flour, a little at a
time, whisking to incorporate. Increase
the heat to medium and very gradually
whisk in the heated milk. Cook, stirring
frequently, until the mixture is thick
and creamy, about 10 minutes. Remove
from the heat. Add the cheddar, fontina
and mustard and whisk until the cheese
is melted. Set aside.
large pot of water to a boil over high
Cook the macaroni
approximately two minuts less than the
package directs, stirring occasionally
to prevent sticking. Drain well.
Add the pasta to the cheese sauce
and stir well. Season with salt and
pepper, if desired. Transfer to the
baking dish. If freezing, set aside and
To freeze, transfer to
a 9 X 13 pan misted with non stick spray
and cover tightly with foil and/ or
plastic wrap. Bake at 350 degrees with
foil on the pan for 1 hour, remove foil,
sprinkle with bread cubes and bake until
golden brown, about 15 - 20 minutes. To
prepare bread crumbs, in a pan over
medium heat, melt the remaining 2 Tbs.
butter. Remove from the heat, add the
bread crumbs and stir until coated.
Sprinkle over the macaroni and cheese.
Bake until the sauce is bubbling, about
30 minutes. Let stand for 5 minutes,