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)
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.
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.