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Freezing Macaroni and Cheese?

amela Jul 21, 2009 05:50 PM

I just made a double recipe of MS Mac and Cheese and found out I will not have guests after all. Even though this is delicious, I doubt we can eat it every day! So, can I freeze? Before or after baking? Thanks so much!

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  1. goodhealthgourmet RE: amela Jul 21, 2009 06:00 PM

    yep. i'd bake it first.


    3 Replies
    1. re: goodhealthgourmet
      amela RE: goodhealthgourmet Jul 21, 2009 06:09 PM

      My bad. I only searched for macaroni and cheese not mac and cheese! Thanks for the link!

      1. re: amela
        goodhealthgourmet RE: amela Jul 21, 2009 06:24 PM

        no worries :)

        oh, and i should have been more detailed, as shaogo was...best to portion it out before freezing, as it will reheat more evenly that way and you don't have to worry about heating up all of it if there are just a couple of you.

      2. re: goodhealthgourmet
        shindiganna RE: goodhealthgourmet Oct 18, 2012 04:16 PM

        I'm a bit lat to the discussion, but I'll post anyway.

        I line 1 1/2 quart pan with foil (leave and overhang for handles, add the mac cover and freeze overnight. The next day remove it, wrap tightly in foil and put in a large ziplock bag. Label with date, contents, and description of the original pan. When ready to bake, peel off the foil, pop in the original pan top with crumbs and bake. Saves freezer space and makes it easier to store.

        Mix crumbs and grated frozen or very cold butter (using a cheese grater) together. Sprinkle on top of hot mac and cheese, then run under the broiler for 5 mins.


      3. shaogo RE: amela Jul 21, 2009 06:02 PM

        Mac 'n Cheese is one of my top comfort foods. I portion it out (after baking) into microwave-friendly containers and into the freezer.

        1 Reply
        1. re: shaogo
          ChefJune RE: shaogo Jul 22, 2009 07:33 AM

          If I want individual portions, I pull out my single-serve corning ware dishes and bake the mac and cheese in them. They have their own freezer-safe lids, so as soon as they've cooled, in they go. And they are great to reheat in as they can go straight into the oven from the freezer.

        2. n
          normalheightsfoodie RE: amela Jul 21, 2009 06:31 PM

          I might suggest that you first freeze it overnight in a tupperware. This will allow you too keep a uniformed shape. After it has frozen, transfer it to a zip lock bag. I like to use the ones that allow you to have the air pumped out, or you can use a regular one and use a straw to suck out the air. I too would recommend freezing it in portion sizes.

          You can always reheat it on very low heat in the oven. I would add a little butter and cover it to keep from drying out.

          I often do this with my mac and it comes out great.

          What is MS Mac?

          5 Replies
          1. re: normalheightsfoodie
            goodhealthgourmet RE: normalheightsfoodie Jul 21, 2009 08:17 PM

            i'm guessing the OP is referring to Martha Stewart, but i'm not sure...

            1. re: goodhealthgourmet
              normalheightsfoodie RE: goodhealthgourmet Jul 21, 2009 08:27 PM

              You are probably correct, because I could not imagine a mac n cheese recipe specifically for people with MS.

              1. re: normalheightsfoodie
                amela RE: normalheightsfoodie Jul 23, 2009 04:32 PM

                Yes, Martha Stewart. I must admit there is only one other MS recipe that I repeat. Chocolate chip toasted almond cherry cookies. (I forget the real name!) I froze the mac and cheese in the casserole dish and will try to thaw overnight in the fridge and reheat.

                1. re: amela
                  greygarious RE: amela Jul 23, 2009 06:07 PM

                  You don't necessaily need to thaw - if it's not larger than 1-1/2 quarts you can microwave covered on 10-20% power. How long depends on the total amount and the shape and depth of the product, but probably at least 30 minutes before sticking a fork into the center to check. The deeper the m&c, the lower power and longer time you want to use, so the exterior doesn't dry out.

                  1. re: greygarious
                    normalheightsfoodie RE: greygarious Jul 25, 2009 12:38 PM

                    Or you can put it covered in a low oven and it will cook without loosing moisture. When freezing it, get rid of all of the air in the bag and you will not get freezer burn.

          2. e
            escondido123 RE: amela Oct 18, 2012 06:42 PM

            I like to reheat on top of the stove with a little extra milk/cream. That way I can watch it throughout the cooking and make sure it is taken off the heat as soon as it is done--otherwise you keep baking it waiting for the center to get hot enough--since you can push it around as it thaws.

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