Who doesn’t like the sound of a freezer-friendly macaroni cheese? This classic dish can be anything you want. I love making this for my family on a lazy Sunday, as a side dish when we have a cookout, or to save for a later time when I don’t have the energy to cook.
The great thing about mac and cheese is that you can make it anything you want. It can be a simple home-cooked meal, to a gourmet dish with meat and vegetables. This recipe is no different.
Try This Freezer-Friendly Macaroni Cheese For A No-Effort Dish
Macaroni cheese is always a good idea!
As with any mac and cheese, for this dish, you will need butter, flour, onions, garlic, milk, cheddar cheese, Parmesan cheese, jerk sauce or marinade, kidney beans, macaroni pasta, and breadcrumbs.
These ingredients are all tentative, though, and you can swap them, as you like. For example, consider using bacon bits, yellow onions, cream instead of milk, Italian mix cheese or Colby Jack cheese, lima beans or chickpeas, and Panko.
Start by melting the butter and adding the flour to create a roux. You can add the onions and garlic, mixing until smooth. Add the milk and bring to a boil, reducing the heat until the mix is thick.
You should then add the cheese of choice, as well as the marinade, beans, and cooked pasta. All that is left to do is mix everything well and make sure there are no clumps. You can top your macaroni cheese with some fried breadcrumbs and Parmesan for flavor.
Freezing and Unfreezing the Macaroni Cheese
If you are looking to save this meal for later, be sure to let it cool down entirely. You can then place the whole dish covered with tinfoil and flash freeze it. Once frozen, pull it out and portion it out accordingly. Remember to label your containers.
When you are ready to eat your frozen macaroni, unwrap it and place it in the oven for about one hour at 365 degrees F. Keep in mind that you should uncover the dish for the final few minutes so it can golden.
Enjoy this meal on a hot summer day, as a quick lunch, or for your kids’ birthday party!
Freezer-Friendly Macaroni CheeseCourse: Main MealCuisine: Freezer-Friendly
For an easy comfort dish, this freezer-friendly macaroni cheese should definitely be on the top of your list!
Prepare 4 servings for now and 4 for the freezer.
6 tbsp butter, plus extra for topping
4 tbsp plain flour
6 spring onions, finely chopped
6 cloves garlic, crushed
4 cups (approx. 2L) milk
3 cups (approx 400 g) of grated mature Cheddar cheese
2 large handfuls of grated Parmesan cheese, plus 6 tbsp extra for topping
4-6 cubes Jerk Marinade, homemade or shop-bought jerk sauce
6 cups (approx. 800g) kidney beans
4 cups (approx. 1 kg) macaroni, cooked as per packet instructions and drained
12 tbsp breadcrumbs
- Preheat grill to high heat.
- In a large saucepan, melt the 6 tbsp of butter over low heat. Add flour.
- Increase heat to medium and whisk constantly until you have a paste-like texture.
- Add spring onions and garlic. Whisk continuously for a few more minutes. Then, gradually whisk in milk until you have a smooth texture.
- Bring to a boil.
- Once boiling, reduce to a simmer, whisking occasionally for about 10-15 minutes, or until thickened and smooth.
- Stir in cheese, jerk marinade, kidney beans, and drained pasta. Stir until well-combined.
- Season with salt and pepper
- Halve the mixture and pour the For Now portion into a large baking dish.
- Meanwhile, pour the For Later portion into a foil-lined baking dish with overhang.
- In a frying pan, melt the extra butter over low heat. Mix in breadcrumbs and extra Parmesan.
- Spread this mixture evenly over the top of the two dishes, then grill for about 5 minutes or until bubbling and burnished.
- Serve immediately and enjoy!
Looking to try another sumptuous freezer-friendly dish? Give this freezer-friendly prawn curry a go!