Can I freeze macaroni and cheese?
With the onion left it, all it tasted like was onions and I made the recipe as stated I feel priveledged to be the first to rate this recipe!! I truly loved it, and I am a mac and cheese connoisseur. To use Velveeta AND sharp cheddar, made for a perfect combinat I made this dish for family dinner tonight and it was amazing! My mom, dad, and sister went crazy for it. I made a few changes, including switching processed American cheese for Mozzarella and a This is a great recipe for creamy baked mac and cheese. Ok, I made this for a group of 32, including myself.
I had my doubts about it while making it, but I've got to tell you, the finished product wowed everyone, including myself. Next I'm going t It's easy, it doesn't take a long time to prepare and it's cheap! I love it because the taste is so authentic! This recipe is absolutely delicious and is quite easy to make. It was just as wonderful 2 days later when I reheated it in the microwave then stirred in a small amount of milk.
The only bad rev When I got back to Texas I made it for my mom. This is now her favorite baked macaroni and cheese.
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She begs me to make it when I come to visit. Save to favorites. Added to shopping list. Got a good topping recipe for it. I substitute gluten-free macaroni and flour. Sorghum flour works great. Rice flour is good. Almond flour does not work. For me the recipe works much better with a teaspoon of garlic powder.
Rave reviews. I am planning to use this recipe for the smoker.. Any suggestions or experience smoking this recipe?? I made this for a work Christmas party in December and it was a huge hit! This recipe is delicious and relatively simple, even for infrequent cookers like myself. Highly recommended! This is the best mac n cheese recipe I have ever tried! When I first saw the sauce to pasta ratio I thought there was way too much sauce but the pasta absorbed the excess in the oven no problem.
Has anyone refrigerated the mac n cheese before baking it? I wanted to precook this the night before so I could just pop it in the oven the next day. I do this a lot. I do let it come to room temperature before baking. Just like the name says! The best macaroni and cheese recipe ever! My kids loved it! Thanks for sharing this fantastic recipe! Thank you for your recipe.
As my children love mac and cheese, I make it fairly often — and have come to add an an onion and garlic into the cheese sauce. Chop onion and cook in butter until soft — add garlic and cook a bit more — then add the flour, milk, etc.
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I have found these 2 additions take mac and cheese to new heights!! Made this. In fridge now, then 30 on counter and cook. Turned out creamy and great taste. Tried recipe….. It was a hit and without a doubt. Have you ever tried freezing this recipe? I make it fresh all this time for my husband and I. Hi Malorie, yes I do freeze it now and then!
I bring it out and let it thaw in the fridge, then bake as usual. Yes, last time it came out creamy and tasted great! This time, I added the bacon into the cheese sauce, stirred the whole thing together, sprinkled on the regular paprika which was all I had, will bake in a few hours.
Kitchen clean again, awaiting dinner with the other normal people now. I have done that in the past, makes things easy peasy. Sometimes a casserole dish makes for a nicer presentation. Hi, I am making this tomorrow for a crowd of Any recommendations for tripling the recipe? This recipe is amazing! It was a hit and I got so many compliments. The pan disappeared in no time. So very good! Wow this is the best mac n cheese recipe ever! We live in a major city and have gone to the best mac n cheese restos and this is most definitely the best , thank you!
I am unsure about the amount of macaroni to use, the internet tells me there is a weight difference between a cup of elbow macaroni and a cup of medium tubular pasta. I only use elbow macaroni quite small how many cups should i use?? I found this recipe in , and have been making it ever since. I have, however, made several tweaks over time to the recipe to make it better. You are making a roux, and they should be equal parts fat and flour. I also use a full 3 cups of cheese in the sauce increasing the fat in the roux makes this possible. Not required, but it really improves the texture.
Using shells instead of macaroni really helps it to hold onto the sauce. This recipe also freezes super well. Line your pan with parchment paper, put the Mac and cheese in, and freeze do not bake before freezing. Pull out of the pan, wrap, and store in freezer till needed. If you put the top cheese on before freezing, you can bake from frozen, but the bake time is about double.
It freezes pretty well. I will make it up to the point of putting it in the oven then freeze, bring to room temp, and proceed with baking. I will say that the final product ends up a bit drier, but still delicious! I did make a few personal changes to my preference. Enough ground hot pepper to add a touch of heat. This Mac and cheese is really good. I followed the exact recipe and it came out perfect! Thank you! Even my picky son loves it. I added bacon to the bechamel sauce, onion powder and white pepper.
And I used mostly cheddar cheese but also added havarti, mozzarella and parmesan. For the gluten free , option they should add that even if the pasta is gluten free, the all purpose flour still has gluten that can cause blowding etc. Hi, I'm Kare, a vegetarian married to a carnivore. My mission is to achieve peace in the kitchen - one delicious recipe at a time. Proud Member of: Bon Appetit and Epicurious.
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The Best Macaroni & Cheese Recipe Ever - Kitchen Treaty
Recipe at a Glance. Did you make this recipe? Like this? Here's More: See this cheese stretch? I went to a restaurant a while back and had the mac and cheese. We may be dying young, my fellow Americans, but we will die happy. Fat and so, so happy. If you're not in it for the win. Make ahead: You can assemble this without the crumb topping ahead of time days , and store covered in the fridge.
Add the crumb topping and then bake when you are ready to serve. You will have to bake it longer if you put it in the oven cold, I would guess at least minutes. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon. Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed.
It was amazing and loved by all!
Southern Baked Mac and Cheese
My suggestions for others looking to try this recipe are: If you are planning to make this for a larger crowd or serve as a Main then I would suggest doubling if not tripling the recipe. I converted the ingredients to include an extra half of everything and used a 3 quart rectangle glass baking dish.
I should have just doubled it as it still would have fit in that size dish. Lastly I stuck it under the broiler watch it carefully until it was bubble and started to brown. The possibilities are really endless with this recipe. Looking forward to experimenting. I will definitely be making this for our next big family get together. Hey Amber, thanks so much for the comments and tips!
Franks forever!!! I made this for our Christmas Dinner. I made it ahead of time as we had to travel. While we opened gifts I heated it up to get the cheeses bubbly with the intention of adding to crumbs later. The crumbs never made and no one knew the difference. A double batch disappeared! Everyone loved it and the Host, my cousin requested the recipe. The only change I made… Used a whole box of Cavatelli, doubled everything else. It was delicious!
I totally am making this!! Thanks for sharing!! I made this for the first time in September when we were feeding the youth group at church. I tripled the recipe this time, but my kids demanded that I leave one pan here — so that they would have some for later: Lucky fire department: Thanks for leaving a review, it means so much to me! Holy moly!! This was amazing!!! I did need to add a little more milk and heavy cream when making the cheese sauce, and might do a little less mozzarella as it can be kind of a chewy cheese, but this was incredible!!!
Everyone loved it!! This is now my go-to mac and cheese recipe! Yeah the cheese you use is totally up to you, there are so many options. Thank you for coming back to leave a review! Made this for Thanksgiving. Cheese is a staple at our house so obviously my family loved it. This will now be an expected item on our holiday menus.
Thank for sharing. Cheese is a staple at our house too: Great recipe! You are smart for tasting along the way! Happy Thanksgiving!! Absolutely Katie! Actually the first time I tried it, it was gluten free. And gluten free flour for the roux. Any gluten free blend that you find in the baking aisle will do. Hey Mary! Keep in mind that cheddar is pretty salty too. Yes it can! I bake mine for 30 minutes to get it melty. Hey Amy! Uhh…normal size? Any size you use will be great!
It was craaaazy delicious and my new go-to when I am throwing caution and calories to the wind. Thank you! Throw those calories to the wind! Hey Rae! It will not get crispy on top, so if you do it in the crock pot you may as well skip the panko topping. I think it would still taste really good though!
Spray your crock pot really well! Do you know if I could make this ahead of time then heat it up in the crockpot? I have to travel 2 hours and would like it for a potluck. Hey Rachel! Let me know how it goes! I was volunteered to make Mac for Thanksgiving and probably there will be about people wanting this. Hey Brittany! Happy Thanksgiving! What is the cream you use? Hey Melinda! Cream is the same as whipping cream. Not cream cheese! Excited to make this dish this weekend!
Can I use a difference kind of pasta, such as rotini or shells? Also, about how long, in total, does it take to make this dish?? Bringing it to friendsgiving this weekend!! Hey Stacie! Sure, any kind of pasta you like with do just fine! And this recipe takes about an hour to make, I would say. This really depends on how fast you work in the kitchen though: Made this last weekend for a surprise birthday party — no kidding.
This recipe was the hit! Everyone loved it — doubling for Thanksgiving dinner. Looking forward to this year and this recipe FTW!!!! Yes I had no idea! We Californians are clearly behind the times!! So question about the Panko breadcrumbs: Hey Sahari! You guys are gonna love it!
I used regular plain Panko crumbs, but I think either one would taste good! I had to double the recipe as I was serving 6 of us and wanted leftovers. I did add smoked paprika and cooked bacon on top of they layer of cheese!! Thank you for sharing the recipe. Sounds amazing. Thanks for sharing your review Tammy!! Helps me out! I used to make a Jamie Oliver mac and cheese and thought it was pretty good until I discovered your mouth watering recipe and was blown away with the result!!
The idea for a layer of cheese is pure genius and I think is the only right way to make mac and cheese. Your blogs are great and I enjoy reading them!! Thank you Jon! I feel like basically any mac and cheese recipe could be made 10x better now if you just add a layer of cheese in the middle!
Thanks for commenting!! Double the recipe to use an entire pack of noodles. Excellent recipe!!! Because we are lactose and gluten free, I substituted lactose free half and half for the milk and cream, elbows made of brown rice and BBQ potato chips for the topping. Thankfully I can tolerate cheese!!!! What, BBQ chips!!!! Sounds amazing! My husband went to a restaurant the other day and ordered the mac and cheese that had CHEEZ IT crushed topping and he said it was amazing!
Clearly I need to get more creative here ;. I did use the whole cream, splashing a bit more in there. I used the packages of shredded Walmart cheese, I had a variety of several partial packs, just dumped them in. Had to put it back on heat really low. Used sandwich slices of English cheddar, and… Well it worked! Lol, it was great! Of yeah, I used homemade buttermilk biscuits left over crumbled for panko crumbs. Thanks, it is stellar! Ooh ooh buttermilk biscuit crumbs sounds amazing on top!
And I will never say no to an extra splash of cream: Hi, I wanted you to know this was amazing!!! We eat that one too that is how good it was: Thank you for sharing your recipe with us. But I think I would change the serving size to maybe 2 to 3 servings maybe. I suppose the serving size would depend on whether you are serving it as a main dish or a side dish, because mac and cheese can be both. Hey Eileen! Yes you can make this recipe in any size pan that you like.
Hope this helps! I need this for a reunion day after tomorrow. Hey Carol! Great question! In the past, the sauce in my recipes have always split once baked. The sauce in this recipe stays thick and creamy, and it is so cheesy. It really is a great find! Thanks for your review!
This recipe is exactly what I was looking for, creamy, cheesy, deliciousness with a crispy crumb topping! Thank you Karen for continuing to maintain your perfect recipe streak with this Mac and cheese recipe. I also doubled the recipe to feed a group of hungry teens. They loved it! Thank you so much. And doubling when there are teens around is always a good idea, otherwise you might not get any! Thanks for the comment, so good to hear from you! Make sure to cook long enough in your oven so the cheese in the middle melts properly. Easy to make and will make you a culinary star!
Made this twice. Make sure you bake in oven until you see the cheese bubble from the side of the pan to make sure the cheese in the middle is properly melted. That is the best feeling! Mac and cheese lovers unite. Thanks so much for the glowing review!! This is pure hedonism, right here!
I just made up a batch following your directions to a T, and it came out perfectly. The recipe says it serves 6. Put it back in the casserole, layering with a few more slices of cheddar and Monterey Jack, and popped it back in the oven for another 10 minutes. Still perfect!!!
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