A few weeks ago, I was in the mood to start making meals to freeze and then heat up when the weather starts getting nippier. I had already made and froze a batch of soup, so this time, I thought that I would make some macaroni & cheese.
I have my mac & cheese (actually I multiplied the recipe by 4, and if I do that again, I’ll need to use a larger cooking pot).
And I have my quart sized freezer bags………….
Measure out the amount that you think you’ll need (I have a teenage son, who is never full, so I pack about 2.5-3 Cups per bag).
This part is a tad messy. If you need to spoon it into the bag, I won’t disown you! Please remember to wipe off the edge of the “zipper” before closing the bag.
Don’t forget to label & date it (even though by looking at it, you obviously know what it is, and because of that, it will probably be on the dinner table within a week).
Lay them flat in the freezer until they’re nice and solid….
Once frozen, they stack or “stand” nicely in the freezer. I guess you could say that this meal stands on it’s own! Haha!
It turned out to be rather handy for me to have done this when I did, because while I was recovering from surgery, the kids were craving some mac & cheese and all I had to do was get a couple of packets out of the freezer to defrost, transfer to a baking dish and heat.