Q: I made a Crock-Pot recipe for macaroni and cheese and it made A LOT of macaroni and cheese. It's only my boyfriend and me in my house and I don't think we can eat it all.
Is there anything else to do with mac and cheese? Is it freezable?
Sent by Darcy
Editor: Darcy, the short answer is... yes! Like lasagna and other cheesy pasta casseroles, mac and cheese freezes well. You can freeze it in separate containers, too, for easy lunch reheating.
Readers, any tips for freezing or reheating macaroni and cheese?
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Comments (12)
We make an oven mac & cheese and the leftovers get put into zip-locks and into the freezer! It re-heats great (In my opinion) Good luck!
I avoid reheating frozen pasta in the microwave (it always turns out mushy for me), but I'm curious if anyone has had better luck with this. I would reheat in a toaster oven, or even in a pan over the stove.
Winter Traveler- I find it works best if frozen in smaller portions. We freeze any pasta-based recipe in muffin tins or in 3-4 inch squares.
Also, make fried mac and cheese! Yum!
Yes, it should freeze fine but the pasta will be mushier.
Can you post or link to the recipe? Ive been aching to expand beyond soups, stews, and apple sauce with my slow cooker and being veggie has made this difficult. I'm on a kick of making food in large batches to freeze for later and this recipe clearly fits the bill.
I use this crock-pot mac and cheese recipe. It's delicious, but you have to watch it carefully. It can go from delicious to a mushy, curdled mess really fast.
http://crockpot365.blogspot.com/2008/06/crockpot-macaroni-and-cheese-recipe.html
Well, here are two things you can do with it! Lasagna, and casserole.
http://chefbanana.wordpress.com/2010/05/09/non-traditional-spinach-lasagna/
http://chefbanana.wordpress.com/2010/01/21/lamb-casserole/
I made a breakfast scramble out of the leftover casserole too :)
http://chefbanana.wordpress.com/2010/02/08/lamb-hashbrowns-and-fried-eggs/
Agree re mushy, but if you reheat in the oven, you might get nice crispy edges to offset that. I like the small portions (muffin tin) idea.
When I reheat stovetop, I find I always need to add milk or cream to bring the sauce back.
As far as making other things with leftover mac-and-cheese, I love making fried macaroni balls. All you do is press the macaroni firmly into bite-sized balls, dredge it and bread with seasoned crumbs/panko, and fry until golden!
@gabpo I am sooo making that mac'n'cheese.
Cooks Illustrated did a feature on freezing dishes like Mac and Cheese. I think the key was to use chicken broth as your liquid. It gives you a better consistency when you freeze/reheat.
I always make and freeze (in portions) a huge batch of mac and cheese...because I also make and freeze huge batches of chili! One portion of chili plus one portion of mac and cheese, and you have an awesome, easy to reheat, filling cool evening dinner!!! (or lunch, or hey- breakfast!)
This PBS recipe gives good tips for freezing:
http://www.pbs.org/everydayfood/recipes/macaroni_and_cheese_2.html