Wednesday, August 24, 2011

Mac & Cheese Freeze!

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. 

Happy Freezing!

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4 comments:

Kevin Prociw said...

And it was yummy! :)

Lorrie Cook said...

Looks really yummy, Lisa! I only wish I had time to do such things. And a freezer! LOL Good job.

Anonymous said...

Flip the zipper part of the bag toward the outside and then set the bag in your clean measuring cup.

That way, the cup holds the bag, you still measure the contents, and the zipper will be cleaner. As an added bonus, you eliminate one step and get done even more quickly.

I have a four cup measure and use this method to save soup / chicken stock.

MBee

Bagel's Life @ Home & School said...

Excellent tip! Thank you!