Prepare for busy weeknights, holidays, or potlucks with this fantastic Make Ahead Freezer Macaroni and Cheese. This meal prep favorite is placed in disposable loaf pans and placed in the freezer until you’re ready to bake it. It bakes into a creamy baked casserole thanks to a blend of smoked gouda, cheddar, and Monterey Jack cheese, enriched with half and half, sour cream, and eggs.
This recipe is a tried and true winner that has consistently delivered excellent results. I’ve shared this simple freezer preparation trick with countless friends and family, and the feedback has been overwhelmingly positive. The comments from readers – this is the one!
The precise combination of ingredients and carefully tasted bake times ensures that this make ahead mac and cheese reheats flawlessly, tasting just as fresh and delicious as a newly prepared pan of macaroni and cheese. What truly also sets this recipe apart is the absence of a flour roux and it still comes out creamy, which makes it even simpler to prepare! And I use different cheeses to like gouda that gives the traditional mac and cheese an upgraded flavor.
INGREDIENTS
I have some important information here about some of the key ingredients to help you along the way. The full list of ingredients are in the recipe card below.
Elbow Pasta – Great for this recipe because they hold the sauce and fit well in small pans. Cavatappi pasta will work too.
Smoked Gouda & Regular Gouda – This adds flavor to the dish with the gouda giving it a smoky note. You can always use Muenster and or Colby Jack for the required amount of Gouda cheeses if you’re not a fan of Gouda or don’t have it available.
Monterey Jack – This helps keep it creamy and melts super smooth, which helps a freezer/baked mac keep a nice texture.
Sharp Cheddar – Definitely needed for the classic mac and cheese taste! A little bit on top gives it that traditional bubbly top.
Eggs – Helps it to set without getting dry and provides a baked casserole style recipe.
Sour Cream and Half and half – Adds richness, creaminess and moisture, which is important for a dish that’s going in the freezer.
Buttermilk – Provides a little tang to keep the flavor from being flat, and also adds another layer of insurance when it comes down to locking in moisture.
HOW TO ASSEMBLE
These are some expert tips and guidance on how to put together your pans of mac and cheese. The full recipe with instructions are in the recipe card below.
- Par-Cook Pasta -Bring a big pot of water to boil, salt it, and cook the elbows for just a couple of minutes. We’re freezing and baking, so we don’t want overcooked pasta because it will get mushy. Drain, and rinse with cool water to stop the cooking.
- Making The Creamy Base – In a large bowl, whisk together the eggs, half and half, buttermilk, sour cream, and your seasonings until smooth.
- Add Cheeses – Stir in the cheeses, making sure to save one cup for the top. You should have a thick, cheesy mixture.
- Combine Everything Together – Add the cooled pasta to the bowl and fold it in so every piece is coated. It should look a little saucier than a regular baked mac – that’s what we want for freezing.
- Pan It Up – Divide the mixture evenly in your foil pans. Sprinkle the reserved cheddar over the top.
- Cover and Freeze – Cover tightly with plastic wrap and foil, label, and freeze for up to two to three months.
HOW TO BAKE FROM FROZEN
Using this method results in a creamier dish.
- Heat the oven to 350°F.
- Remove the plastic, keep the foil on, and bake covered for 60 to 90 minutes. Start checking at 50 minutes, because different ovens and pan sizes can affect the cooking times.
- When the center is hot and cheesy, uncover and bake another 10 to 15 minutes so the top browns.
- Let it sit and settle a few minutes before serving.
Pro Tip – Place a baking pan under the pans of macaroni and cheese to prevent leaking of oils in the oven while the macaroni and cheese bakes.
HOW TO BAKE FROM THAWED
This cooking method yields a casserole-style macaroni and cheese that binds together and is not loose like a boxed macaroni and cheese.
- Thaw it overnight in the fridge.
- Bake it at 350°F for 30 to 40 minutes.
- Uncover the pan during the last few minutes for it to brown.
- Let it sit for a few minutes to help it settle before serving.
Pro Tip – If you want a more creamier casserole style version, you should remove it from the heat source earlier as soon as you notice it has heated through.
BEST PANS/CONTAINERS
Small Disposable Foil Loaf Pans – I like these because I can get 3-4 meals out of one batch. They are also great for stacking in the freezer. Plus, they are also great for giving away or making for others.
9×13 Foil Disposable Pan – This bigger pan works too. Just know it may take longer to bake it in this pan.
Pro Tip – For a nicer presentation, you can transfer the frozen mac and cheese from the foil pans into a baking dish before you’re ready to bake.
Important Safety Note – Do not freeze the mac and cheese in a glass or ceramic dish. These materials risk cracking in the freezer and will definitely shatter if baked straight from the freezer.
SERVING IDEAS
You can take this and create any type of themed meal you want from a fancy to a comfort style menu! This side dish will go with any meat you have a taste for! With roasted chicken, fried chicken, meatloaf, roast beef, lamb chops just to name a few. The possibilities are endless!
Menu Ideas – A popular southern tradition is pairing this with something like my Slow Cooker Collard Greens and Buttermilk Fried Chicken. The greens are properly seasoned with smoked turkey and the fried chicken is seasoned and fried to a crispy perfection!
FAQs
Sometimes this happens if you did not add enough of the sauce mixture, baking it uncovered or baking it for too long. Add an extra splash of milk before you place it in the oven if it looks dry. Make sure to start checking it at 50 minutes to make sure it doesn’t overcook.
Gluten-free pasta can be frozen, but expect a potential change in texture. It often becomes softer or mushier when reheated. To get the best results, slightly undercook the pasta before freezing as this may help.
Yes, you can freeze it after baking but the pasta will be softer when ready to reheat. I personally prefer to wait to cook after freezing for a firmer pasta.
MORE MACARONI AND CHEESE RECIPES
If you’re looking for another alternative cooking method, try my Slow Cooker Macaroni and Cheese! It’s a great way to save time and oven space, especially when you are preparing multiple dishes for the holidays or a large dinner.
Plan Ahead Freezer Friendly Macaroni and Cheese Recipe
Equipment
- 3 – 4 small disposable loaf pans
Ingredients
- One pound of elbow noodles
- 3 cups shredded smoked gouda cheese (or Muenster cheese or Colby Jack)
- 2 cups shredded gouda cheese (or Muenster cheese or Colby jack cheese)
- 1/2 cup shredded monteray jack cheese
- 4 and ½ cups shredded sharp cheddar cheese
- 2 eggs
- 3 cups half and half
- 1/2 cup buttermilk
- 1 cup sour cream
- 1 and ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- 1/2 teaspoon onion powder
- 2 teaspoons garlic powder
- black pepper for garnish
Instructions
- Bring water to a boil in a large pot.
- Once the water is boiling add the pasta to the pot.
- Cook the pasta for about 2 minutes.
- Drain and rinse pasta with cold water to prevent the pasta from overcooking.
- Mix together the eggs, half and half, buttermilk, sour cream, salt, pepper, paprika, garlic powder, onion powder, and sour cream in a large bowl. Then, add the cheeses (except one cup of the sharp cheddar) to the mixture, and mix well
- Add the cooked pasta to the mixture and stir all the ingredients together.
- Place the macaroni mixture in the foil pans.
- Top the macaroni mixture with the reserved cheddar cheese. Lightly season the top of the macaroni mixture with additional fresh cracked black pepper.
- Cover the tops with foil and freeze.
- When ready to bake. Remove from freezer and cook the pan of macaroni and cheese for about one hour to one hour and 30 minutes (or until the macaroni and cheese is heated through) in a 350 degree heated oven. Start checking at the one hour mark.
- Remove foil from pans during the last 10 to 15 minutes of cooking to allow the top of it lightly brown.
- Remove macaroni and cheese from the oven when your macaroni and cheese is completely heated through, it has a nice creamy texture when you scoop out a spoon of the casserole, and has a lightly browned top.
- Let it sit for a few minutes to allow the dish to settle before serving.
Nutrition
Please note that I am not a nutritionist, and the nutritional information is an estimate only. It varies based on the products and brands used.
Thanks for stopping by! Welcome to the Savory Spicerack! In my kitchen, there is no such thing as a bland meal. Each of my creations are just the way food should be – packed with flavor and created with love.
The smoked Gouda cheese gives this Mac and cheese a delicious taste. I highly recommend trying this recipe!!
Happy to hear!
Absolutely LOVED this recipe! I’ve made it several times and it’s been a HIT with my friends. They always ask me for the recipe. Mac and cheese is my favorite food and your recipe has officially solidified that. Another incredible dish by you! 🙂
Can I use gluten free pasta?
Hello! I haven’t used gluten free pasta and wouldn’t be able to tell you what the texture may be like after freezing and heating.
This was delicious! I got compliments from everybody at the Easter potluck.
How long can I leave it in the freezer for? For like meal prepping?
Hello! I have actually left this in the freezer for a couple of months and took it out when ready to use with no issues.
Since the inception of Pinterest I have had a board called the quest for the perfect Mac and cheese. And today I found it! My kids raved and I am completely thrilled with the perfection of this recipe. Thank you!
The smoked Gouda was super expensive this week so I used regular for both goudas and added ten generous drops of liquid smoke with the wet ingredients. Otherwise followed it exactly.
Thank you, this is exactly the kind of tried and tested method of making and freezing mac and cheese ahead I was hoping to find!
This recipe was a hit! I am not an accomplished cook at all – & I pulled this off and received lots of compliments and requests for the recipe. Thank you!!
This is such a handy recipe to use. I can easily make a whole bunch of mac’n’cheese in advance now!
I made a double recipe of the Freezer Macaroni & Cheese for elderly in-laws and my family. It was the very best recipe I have ever used! and believe me, I have made many different recipes over the years. This one is my “go to” from now on as my search is over. Thank you very much.
Hi! I’m going to make this today for my baby sister who just had a baby 🙂 can I use milk instead of half and half?
Yes you can use milk instead!
Delicious! Everyone wanted the recipe. Now if I want to make this and not freeze, how much should I reduce the liquid?
Hello! Happy you liked the recipe! Even when I am not freezing this macaroni and cheese recipe, I still keep the same measurements – it’s still a great recipe straight in the oven after prepping. 🙂
Do you fill half the pan?
I use the disposable small foil pans that one would use for banana breads when baking. I fill them about 3/4 full.
I use the disposable small foil pans that one would use for banana breads when baking. I fill them about 3/4 full. Happy cooking!
I always bake this dish covered. 🙂
If I were to make this the morning of and cook that afternoon any suggestions? Recipe looks great thank you!
So sorry for the late response! Missed this in the emails!! I would probably still put in the freezer to keep it from drying out. If you put it in the fridge maybe add a little more liquid before baking in the afternoon. This will help to prevent the casserole from drying out if you placed it in the fridge that morning, and wanted to cook it that afternoon… Let me know how it went.
Can this be made in one big batch (rather than four loaf pans) for a Thanksgiving crowd?
I have not made it in big batches because I know it would take longer to cook. You would probably have to increase your cooking time if you decide to make larger batches. Let me know how it works for you!
I doubled this recipe and it ended up making about 2.5 13 by 9 pans and they turned out great. I baked for 1.5 hours right from the freezer. It was a crowd favorite. I would be sure just to keep an eye on cooking time, otherwise baking in a larger pan did not effect the taste.
Awesome to hear! Thanks for sharing!
Hello. I am sorry but am not sure how long it will stay in the freezer in reference to Thanksgiving… The only thing I could recommend is to make sure you cover the pan very well with foil, and place the covered pans in freezer plastic storage bags (i.e. ziploc bags). Hope this helps..
Just what I needed to plan for a multi-family ski trip this holiday. Thanks!
So glad to hear!
Delicious recipe Sharee! We love Mac n cheese, but are trying to limit making it when we’re on a diet:) Your recipe is a fantastic excuse for breaking that limit (once again) :):)
And you’re right; a proper homemade mac and cheese is thick and not a loose “cheese soup” like in store-bought mixes. It’s filling. We’ll substitute the sour cream with Greek yogurt (as sour cream isn’t available here) and try it out soon.
Have a wonderful day ahead sweetie! xoxoxo
Oh my good luck with your diet! I keep trying and failing 🙂
Yes I try to stay away from the store stuff when it comes to mac n cheese… Greek yogurt sounds like a good substitute! Happy holidays!