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Baked mac and cheese in foil pan
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5 from 9 votes

Plan Ahead Freezer Friendly Macaroni and Cheese Recipe

Perfect freezer-friendly make ahead freezer macaroni and cheese using a rich no roux cheese sauce and perfectly cooked pasta.
Course Cajun/Southern, Comfort food, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 loaf pans
Calories 1938kcal
Author Sharee

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

Calories: 1938kcal | Carbohydrates: 105g | Protein: 103g | Fat: 122g | Saturated Fat: 75g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 34g | Trans Fat: 0.01g | Cholesterol: 533mg | Sodium: 2713mg | Potassium: 1029mg | Fiber: 4g | Sugar: 21g | Vitamin A: 2973IU | Vitamin C: 3mg | Calcium: 2508mg | Iron: 3mg