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Make-Ahead Creamy Macaroni and Cheese

Mary-CharlesMary-Charles Rasbach

Freezing homemade macaroni and cheese is usually a disaster. The noodles will bloat, the sauce will curdle, and the entire thing will dry out. The solution is to us a higher ratio of sauce to macaroni than typical, to use heavy cream instead of milk to prevent curdling, and to keep the starch on the noodles by drying on a baking sheet rather than rinsing in a colander.

servings:Makes 8-10 servings


  • 4 slices hearty white sandwich bread, torn into pieces
  • 1/4 cup grated Parmesan cheese
  • 1 garlic clove, minced
  • 8 tablespoons (1 stick) unsalted butter, melted
  • Salt and pepper
  • 1 pound elbow macaroni
  • 6 tablespoons all-purpose flour
  • 1 teaspoon dry mustard
  • 1/8 teaspoon cayenne pepper
  • 4 1/2 cups low-sodium chicken broth
  • 1 1/2 cups heavy cream
  • 4 cups shredded colby cheese
  • 2 cups shredded extra-sharp cheddar cheese
See Full Recipe


You will need 2 microwave-save 8-inch baking dishes for this recipe.



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