Freezing macaroni & Cheese?

Hannele BennettApril 22, 2001

I am looking for a macaroni and cheese recipe that I can freeze in single serving sizes. This would make a good snack item for the teens. Does anyone know how the commercial products are prepared? They all seem to be so creamy and the texture is good.

Any help will be be greatly appreciated.

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debruk_aol_com

Hannele, I just make it from scratch...Make a thinner white sauce befor adding the cheese and it tastes like Stouffer's.
'cause I know the macaroni does absorb some liquid, bake it and after it's cool, portion it in the glad lock thingys and freeze...
Debby

    Bookmark   April 23, 2001 at 4:33PM
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RuthieG_mediaone_net

I am told that if you are freezing macaroni it it best to cook it "al dente" instead of that perfect pasta point. That way when it is thawed it won't be mushy. Works good for me...I just cook it till it is almost done and rinse it in cold water to stop the cooking.

    Bookmark   April 29, 2001 at 11:05AM
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betty_pig_net

Debbie,
Please give us your recipe foe the Macaroni and Cheese.
Betty

    Bookmark   May 5, 2001 at 1:56PM
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debruk_aol_com

betty, sorry I haven't gotten back, was out the weekend with girl scout troop...do you have Mueller's macaroni products where you are? I use the recipe on the back of the box...if you don't have Muellers around you, let me know and I'll send the recipe to you...

Debby

    Bookmark   May 8, 2001 at 9:25PM
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katy-fitzHugh_supanet_com_uk

you can only freeze macaroni cheese if it has black pudding in it!!!

    Bookmark   May 17, 2001 at 2:13PM
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RuthieG_mediaone_net

No please we leave the black pudding out over here. We much prefer a less colorful diet...

    Bookmark   May 17, 2001 at 7:41PM
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Alohakoleka_webtv_net

I found this Mac & Cheese recipe awhile back on the web,and it's the best recipe I've tried yet.
~Mac & Cheese~
1 cup cooked macaroni
1 cup cottage cheese
1 cup sour cream
1 cup sharp cheddar cheese
1 cup Velveta cheese,cut up in cubes.

Mix all ingredients,Bake at 350 degrees for about 45 minutes,til bubbly. If desired,sprinkle crushed Ritz cracker crumbs over top.

I make this in individual casseroles,and I have frozen them very succesfully.
Dotty

    Bookmark   May 25, 2001 at 10:38PM
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polkadot95_hotmail_com

Dotty,

That recipe was put up on one of the cooking forums a while back by Hazel and has since made the rounds. I, too, have adopted this as my recipe, and it is absolutely delicious! Now when we have a potluck supper, I am always asked to bring this.

    Bookmark   May 26, 2001 at 11:08AM
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Alohakoleka_webtv_net

Polkadot, That's where I got the Mac & cheese recipe from,one of the cooking forums,but I couldn't remember which one. I just LOVE this recipe. I try mostly,to use the low fat sour cream and cottage cheese,and the velveta. I've never tried it using the no fat cheeses, but thought I might experiment sometime.
Dotty

    Bookmark   May 26, 2001 at 6:31PM
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