Description
Makes 3 batches of macaroni & cheese, 4 servings each. Adapted from the freezer cooking manual.
Ingredients
- Butter
- Flour
- Milk
- Bouillon Cubes
- Cream Cheese
- Sharp Cheddar Cheese
- Dry Pasta
- Buttery Crackers
Instructions
- Make a white sauce: in a large heavy bottomed teflon sauceman or stock pot, melt / warm the 3 / 4 cup butter or oil over low heat
- Add flour and stir until smooth
- Cook the mixture until it begins to bubble
- Do not let brown
- Gradually add the milk, stirring constantly
- When the sauce has thickened, stir in the bouillon
- Add in softened cream cheese until smooth
- Next add in the cheddar cheese until melted
- Finally, stir in the cooked pasta
- Press into 3 greased 1 1 / 2 quart or 2-quart baking dishes
- Combine cracker crumbs and butter
- Store in 3 baggies and attach to macaroni and cheese dish
- Label and freeze
- To serve: take out of freezer and thaw in refrigerator the day before serving
- Sprinkle cracker mixture over macaroni and bake at 375 degrees for about 30 minutes or until the edges are bubbly