First popularized in the United States by President Thomas Jefferson, who would serve this luscious dish to dignified guests at the White House, macaroni and cheese has become an American staple. The basic ingredients found within the dish, pasta, cheese and milk, lend themselves to freezing well. Aim to eat your frozen homemade macaroni and cheese within six months for optimal taste.
Allow your homemade macaroni and cheese to cool on the countertop. If you place your pasta dish into the freezer while it is still warm, the steam may form unwanted ice crystals on the macaroni and cheese recipe.
Transfer your macaroni and cheese to freezer bags or an airtight container using your spoon or spatula.
Seal the bag or airtight container. If using a freezer bag, remove the excess air by squeezing the bag gently as you close the seal.
Place the macaroni and cheese in the freezer. If using a freezer bag, laying it flat will give you more surrounding space by making it less bulky.
Things You'll Need
Freezer bags or airtight container
Spatula or spoon
Consider freezing macaroni and cheese in individual portions. That way you only need to defrost what you need instead of an entire tray.
Defrost your homemade macaroni and cheese in the sealable bag or airtight container by placing it in the fridge about 24 hours before you wish to reheat it.
If you're worried about your macaroni and cheese being too dry after defrosting, add a little cheese or milk when reheating to help moisten the dish.