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Nancy's Kitchen - Tried and Tested Recipes
Make Ahead Macaroni and Cheese

This is for Athena. I hope this helps you. I really think that most mac and cheese recipes can be frozen for later baking.
Robbie IN

Make Ahead Macaroni and Cheese

1 stick unsalted butter
1/2 cup flour
1 quart milk
4 cups shredded sharp cheese
2 ounces shredded Fontina cheese or Mild provolone, gruyere, or gouda
2 teaspoon dry mustard
Salt & pepper to taste
1 pound macaroni or other similar pasta
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.

Bring a large pot of water to a boil over high heat.
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 let cool.

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, then serve.
Robbie IN 

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