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Pioneer Woman Freezer Mac and Cheese

Pioneer Woman Freezer Mac and Cheese - recipe card
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This creamy, indulgent macaroni and cheese is perfect for freezing and baking later. A rich, silky cheese sauce coats every noodle, topped with a buttery, golden breadcrumb crust for a satisfying crunch.

Ingredients

Scale
  • 1 lb elbow macaroni
  • 4 tbsp unsalted butter, divided
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dry mustard
  • 1/8 tsp cayenne pepper (optional)
  • 3 cups sharp cheddar cheese, shredded (12 oz)
  • 1 cup Gruyere cheese, shredded (4 oz)
  • 1/2 cup panko breadcrumbs
  • 1/4 cup Parmesan cheese, grated

Instructions

  1. Preheat oven to 375°F / 190°C. Grease a 9×13-inch baking dish with butter or nonstick spray. Bring a large pot of salted water to a boil over high heat.
  2. Add the elbow macaroni and cook according to package directions until al dente, about 7-8 minutes. Drain well and set aside. Do not overcook, as the pasta will continue cooking in the oven.
  3. In a large saucepan, melt 3 tablespoons of the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes until the mixture becomes bubbly and lightly golden. This roux will thicken the sauce.
  4. Slowly pour in the milk and heavy cream while whisking constantly to prevent lumps. Continue whisking until the mixture is smooth and begins to thicken, about 3-4 minutes.
  5. Reduce heat to medium-low. Add the kosher salt, black pepper, garlic powder, onion powder, dry mustard, and cayenne if using. Whisk to combine.
  6. Gradually add the shredded cheddar and Gruyere cheeses, a handful at a time, whisking until each addition is fully melted before adding more. Continue until all cheese is incorporated and the sauce is smooth and velvety. Do not let it boil.
  7. Add the cooked macaroni to the cheese sauce and stir until every piece is coated. Transfer the mixture to the prepared baking dish and spread evenly.
  8. In a small microwave-safe bowl, melt the remaining 1 tablespoon of butter. Stir in the panko breadcrumbs and Parmesan cheese until well combined. Sprinkle this topping evenly over the mac and cheese.
  9. If baking immediately: Place the dish in the oven and bake for 20-25 minutes, until the top is golden brown and the edges are bubbly. Let rest for 5 minutes before serving.
  10. If freezing: Cover the unbaked casserole tightly with plastic wrap and then aluminum foil. Freeze for up to 3 months. To bake from frozen, preheat oven to 375°F / 190°C. Remove plastic wrap, cover with foil, and bake for 40 minutes. Then remove foil and bake for an additional 15-20 minutes until hot and bubbly throughout.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a 350°F / 175°C oven for 15-20 minutes, or microwave individual portions on high for 1-2 minutes. For a crispier topping, place under the broiler for 1-2 minutes after reheating. The unbaked casserole can be frozen for up to 3 months; thaw overnight in the refrigerator before baking if preferred.

Nutrition

Keywords: freezer mac and cheese, macaroni and cheese, baked mac and cheese, make ahead mac and cheese, creamy pasta, cheddar cheese sauce, comfort food, family dinner, freezer meal, pioneer woman style

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-freezer-mac-and-cheese/