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Freezing Bechamel Sauce?

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Is this a good idea?

I have some left over after making a chicken pot pie and don't want to throw away if I don't have to.

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  1. sbaker, I made a whole lot of four (six?) cheese sauce with cream and roux and then decided against the mac and cheese I had planned. I simply cooled it, poured it in an extra large ziploc bag, and froze it. It defrosted well, and made a delish mac and cheese just recently.

    Similar to your idea, no?

    1. My Mom freezes bechamel all the time - so go ahead and have some on hand to enjoy in a month or two.