macaroni and cheese with instructions for freezer

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* Exported from MasterCook *

 

Macaroni and Cheese

 

Recipe By :Betty Crocker

Serving Size : 8 Preparation Time :0:00

Categories : Freeze Pasta

Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 ounces elbow macaroni (about 2 cups) -- (6 to 7-oz)

2 tablespoons butter or margarine

2 tablespoons flour

1 1/4 teaspoons salt

1/4 teaspoon pepper

2 cups milk

2 tablespoons grated onion

3 cups shredded process sharp American cheese (about 12 ounces)

1 tablespoon butter or margarine

 

Cook macaroni as directed on package; place in ungreased 2-quart casserole. Melt

2 tablespoons butter in saucepan over low heat. Stir in flour, salt and pepper.

Cook over low heat, stirring constantly, until mixture is smooth and bubbly.

Remove from heat; stir in milk. Heat, stirring constantly, until sauce boils.

Boil and stir 1 minute. Stir in onion and cheese; heat until cheese is melted

and sauce is smooth. Pour sauce on macaroni; dot with 1 tablespoon butter.

 

* To Serve Immediately: Heat oven to 375F. Cover; bake 30 minutes. Uncover; bake

15 minutes.

 

* To serve later: Cool quickly. Wrap, label and freeze. REHEAT: 65 minutes

before serving, remove Macaroni and Cheese from freezer and unwrap. Bake

uncovered in 425F oven until hot and bubbly throughout, about 1 hour.

 

Note: The Macaroni and Cheese can be divided between 2 ungreased 1-quart

casseroles or foil pans, 8 x 8 x 2 inches. Cool quickly. Wrap, label and freeze.

One hour before serving, heat oven to 425F. Remove 1 casserole Macaroni and

Cheese from freezer and unwrap. Bake uncovered until hot and bubbly, about 45

minutes. (3 servings.)

 

Freezing KP-TIPs - * Cook the pasta al dente or shy of al dente to prevent the

pasta from over cooking when baked during reheat. * The higher the fat, the

better the freezer: use a mix of cheddar and jack cheese; add grated parmesan

for more flavor. * The smoother the sauce, the less likely the cheese and fat

will separate during the reheat. * To add a crumb topping: mixed crumbs and

butter with a fork until texture resembles a coarse meal. Sprinkle on top of the

cooled individual casseroles; place a sheet of waxed paper on top; wrap the

casserole for freezing.

 

VARIATION: Add 1/2 to 1 cup diced par-cooked broccoli (blanched or frozen) and

toss to combine with the macaroni and cheese. Freeze.

 

Source:

" Do-Ahead Cookbook: 1984 "

 

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Per Serving (excluding unknown items): 322 Calories; 20g Fat (55.8% calories

from fat); 14g Protein; 21g Carbohydrate; 1g Dietary Fiber; 60mg Cholesterol;

1014mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0

Non-Fat Milk; 3 Fat.

 

NOTES : Store no longer than 3 months. Makes enough for 6 to 8 servings.

 

Nutr. Assoc. : 26044 0 0 0 0 0 0 20 0

 

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=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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