So imagine my excitement at finding a freezer recipe from none other than Martha Stewart. I tried it out last week and it was, indeed delicious. I also froze one portion and reheated per her directions and it was also divine! This recipe is from the Everyday Food website. I added a few extras to my cheese sauce. What I added will be indicated with an *.
Macaroni and Cheese
1 pound short pasta, such as cavatappi or macaroni
4 tablespoons butter
1/4 cup all-purpose flour
4 cups milk (don't use less than 2%)
2 tsp. salt
1/8 teaspoon cayenne pepper (optional)
1/8 teaspoon ground nutmeg
1/4 teaspoon ground mustard*
1/4 teaspoon onion powder*
3 cups shredded sharp white cheddar cheese (12 ounces)
1 cup finely grated Parmesan cheese (2 ounces)
3 cups very coarse fresh breadcrumbs
3 tablespoons melted butter
- Cook pasta in a large pot of boiling salted water 1 to 2 minutes less than package instructions.
- Drain, rinse with cool water, and return to pot.
- Meanwhile, heat 4 tablespoons butter in a medium saucepan over medium-high heat.
- Add flour; cook, whisking, 1 minute. Add milk, cayenne, nutmeg, and 2 teaspoons salt; bring to a simmer. Cook, whisking, until mixture is thick enough to coat the back of a spoon, 2 to 3 minutes. Whisk in cheeses until smooth.
- Pour over pasta; toss to coat. Divide among baking dishes (see below).
- Melt 3 tablespoons butter; toss with breadcrumbs. Sprinkle over pasta.
To Freeze:
Cover tightly with plastic wrap; freeze up to 3 months.
To Prepare:
- Preheat oven to 375°. Place frozen dishes on a baking sheet; remove plastic. Cover with foil.
- Bake until bubbling, 60 to 70 minutes for large dishes, 40 to 50 minutes for small.
- Remove foil; continue baking until golden, 5 to 10 minutes more.
Variation:
I added about 2/3 cup of finely chopped cooked ham for a heartier dinner. Serve with steamed broccoli and you're golden!
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