<p>This quick-fix macaroni and cheese makes getting school lunches together a little bit easier! Perfect for thermoses!</p>
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Ingredients
- 2 tablespoons Butter
- 2 tablespoons Flour, All-Purpose
- 1 1/2 cups Milk
- 2 tablespoons Cream Cheese
- 1 1/2 cups Cheddar Cheese, Shredded
- 5 cups cook Elbows
Freezer Containers
Supplies
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a saucepan, melt butter over medium heat until bubbly.
- Whisk in flour and cook for 1-2 minutes, whisking constantly, until golden brown.
- Slowly whisk in milk until incorporated.
- Cook until thick, 1-2 minutes.
- Stir in cream cheese until melted.
- Remove from heat and stir in shredded cheese, 1/2 cup at a time, mixing until melted.
- Pour sauce over noodles and stir to combine.
Freeze For Later Cooking Directions
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, melt butter over medium heat until bubbly.
- Whisk in flour and cook for 1-2 minutes, whisking constantly, until golden brown.
- Slowly whisk in milk until incorporated.
- Cook until thick, 1-2 minutes.
- Stir in cream cheese until melted.
- Remove from heat and stir in shredded cheese, 1/2 cup at a time, mixing until melted.
- Pour sauce over noodles and stir to combine.
- Allow to cool.
- Divide into indicated number of freezer bags, label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Reheat in microwave until heated through.