Make-Ahead Creamy Macaroni and Cheese
From Cook's Country
To keep the pasta in our Make-Ahead Creamy Macaroni and Cheese from drying out in the freezer, we increased the ratio of sauce to macaroni. Because the proteins in milk were causing the sauce to curdle, we used heavy cream, which has more fat and therefore less protein than milk, in the sauce. However, the heavy cream produced a sauce that was too rich, so we cut it with some low-sodium chicken broth. For the cheese, we chose mild colby, which melted nicely, and extra-sharp cheddar for flavor. Because we made the sauce soupy to ensure creaminess after freezing, the pasta became bloated and mushy. To solve this, we undercooked the pasta and spread it on a baking sheet to cool before adding the sauce.
Serves 8 to 10
You will need two microwave-safe 8-inch square baking dishes for this recipe.
The recipe you requested is for
Start Your 14-Day Free Trial Membership
Every Recipe. Every Rating. Every Video from
Every Magazine & Every Episode!
- 8 years of Cook’s Country Foolproof Recipes
- Complete Cook’s Country TV Video Library
- 2,900+ Equipment Ratings and Ingredient Taste Tests
- Step-by-Step Technique Photos
- Save Favorites, Create Menus, Print Shopping Lists