Photo: Alexander Maasch
Make Ahead Macaroni and Cheese
10 ingredients
Serves 4.
openrecipes
To freeze, transfer the macaroni and cheese to a buttered 9-by-13-inch freezer-to-oven baking dish. Cover tightly with aluminum foil. Freeze for up to 2 months. Bake, frozen and covered with foil, at 350°F, for 1 hour. Uncover, top with the bread cubes and bake until the topping is golden, about 20 minutes longer.
Estimated Nutrition (whole recipe, rough)
1240
Calories
46g
Protein
42g
Fat
168g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| White Bread | 1 slice (30g) white | 79 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Macaroni | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 Tbs. (1 stick) unsalted butter, plus more for brushing
- 1/2 cup all-purpose flour
- 1 quart milk, heated
- 4 cups shredded sharp cheddar cheese
- 2 oz. shredded fontina cheese
- 2 tsp. dry mustard
- 2 Tbs. salt, plus more, to taste
- 1 lb. macaroni, shell or penne pasta
- Freshly ground pepper, to taste
- Fresh coarse bread crumbs from 4 slices country-style white bread
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes