The perfect back-to-school treat, Mac and Cheese you can be proud to serve!
10
Servings
8
Ingredients
4
Comments
Ingredients
- 1 cup Milk #1
- 5 tablespoons Flour, All-Purpose
- 5 cups Milk #2
- 1 cup Cheddar Cheese, Shredded #1
- 1 ½ cups Mozzarella Cheese, Shredded
- 1 cup Parmesan Cheese, Grated
- 10 cups cook Elbows
- ½ cups Cheddar Cheese, Shredded #2
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a saucepan, slowly add milk #1 and flour together, stirring constantly until all lumps have dissolved.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a saucepan, slowly add milk #1 and flour together, stirring constantly until all lumps have dissolved.
- Add milk #2, stirring thoroughly.
- Place on stove and simmer 15 minutes, stirring occasionally, until sauce thickens.
- Add cheddar cheese #1, mozzarella cheese and Parmesan cheese; stir until blended.
- Add macaroni, stirring gently to coat well.
- Line muffin tin with paper muffin cups and place one scoop of mac and cheese mixture into each muffin cup.
- Top with cheddar cheese #2.
- Bake at 350 degrees for 15 minutes, or until golden brown.
- Let cool 5 minutes before serving.
Nutrition Facts
- Servings Per Recipe
- 10 Servings
- Serving Size
- 2 mac & cheese cups Amount Per Serving
- Calories
- 457
- Total Fat
- 18g
- Saturated Fat
- 10g
- Trans Fat
- 0g
- Cholesterol
- 56mg
- Sodium
- 569mg
- Total Carbohydrates
- 50g
- Fiber
- 0g
- Sugar
- 9g
- Protein
- 23g
- WW Freestyle
- 15
4 Comments
Join the discussionHow long will these keep in the freezer?
Here is a helpful post! https://onceamonthmeals.com/support/how-long-do-meals-last-in-the-freezer/
I made this recipe this morning and I cannot recommend it as written.. it took forever for the sauce to thicken. The finished product is bland–butter would likely perk it up a bit. It makes WAY more than enough to fill 20 muffin cups. I filled 24 and had enough left over for an 8×8 pan. But there was not enough cheese left over at the end for the 8×8 pan.
Thanks for the feedback!