Peas In A Blog Peas In A Blog Peas In A Blog

Mac & Cheese.

November 21, 2012 by Katie

My goal for this weekend is to get meals ready for the weeks after this baby is born. I’m full-term this week – so theoretically, it could be any day. But, I have a feeling it’ll be a few weeks. This belly just keeps growing!

Mac & Cheese isn’t the healthiest option, but thought it would be an easy side to freeze. I nearly tripled the recipe below – we ate some for dinner and froze the rest.

(this picture is pre-cooked before it went into the freezer – the topping will brown after it’s cooked, making a yummy crispy topping!)

Mac & Cheese (adapted from Martha Stewart)


1 pound short pasta (I used whole wheat – the boxes are typically about 13 oz)
Coarse salt
6 tablespoons butter
1/4 cup all-purpose flour
3 cups milk
1/8 teaspoon chili powder
1/8 teaspoon ground nutmeg
2.5 cups shredded cheddar cheese
1/2 cup finely grated Parmesan cheese
1 cup Panko


Boil water and cook in a large pot of salted water. Drain, rinse and return to pot.

Melt butter in a medium sauce pan. Add flour and whisk for about a minute. Then, add the milk, chili powder, nutmeg and dash of salt. Simmer and cook until the mixture thickens slightly (about 2-3 minutes). Then add cheese and whisk until smooth. Toss in pasta and divide among baking dishes.

Melt remaining butter and mix in Panko. Spread over pasta.

To freeze:

Cover with plastic wrap and tin foil. Freeze up to 3 months. When you’re ready to cook, preheat oven to 375 degrees and place the dish on  a baking sheet. Remove plastic wrap, but cover with foil. Bake 40-50 minutes for small dishes (I used 8×8 pans), longer for larger dishes. Remove foil and then bake for 5-10 minutes longer.

To cook immediately:

Preheat oven to 375 degrees. Bake for 20-30 minutes.



Katie is a freelance writer, writing mostly about her love for travel and, of course, food. Her husband, Marc, is a web developer and photographer. The newlyweds have visited 15 countries together, and Katie's on track to have visited 30 countries by her 30th birthday.

Full Bio | Email Katie | Follow on Twitter
Pin It

Leave a Reply

Required fields are marked *.