Issue 12: A Meal in the Bank

Posted by Alison Sickelka

Who knew your freezer could hold more than frozen pizzas? Thanks to Caroline and several commenters, I have begun to realize the genius that is homemade frozen food.

It turns out, it can become an integral part of your meal planning.

I have always viewed the freezer as a no-man's land where you find frozen pizzas and packages of broccoli to be eaten as a last resort. One of my favorite movies featured a daughter of a frozen food industry king who constantly tried coming up with new ideas for him ("I have two words for you: Frozen popcorn.")

But since I started working with the Everyday Food editors, I've started to devote time to freezer appreciation. And this week's recipe was no exception.

Inspired by Adina and Caroline, I froze both ratatouille and vegetable soup in individual portions (I am usually cooking for one), which work as a quick lunch or light supper. But for my next freezer-friendly recipe attempt, I wanted something more substantial to store.

With all the talk of comfort food lately and the (slight) chill in the air, I wanted something stick-to-my-ribs good. Enter macaroni and cheese.

Now, I love a good casserole. Tuna casserole, tater-tot casserole, and various other all-in-one meals hit the spot. But I've never whipped up homemade mac and cheese before. I've always been a blue-box sort of girl.

And for good reason. I associate mac and cheese as a spur-of-the-moment meal that's supposed to be quick and require nothing more than a little milk on hand. Well, with a two-for-one casserole, homemade mac and cheese has just about the same ease as the blue box, at least the second time around.

See, the EDF editors have you whip up two casseroles at once (it doesn't take extra time), and stash one away in the freezer for a later date. Just turn on the oven and put the dish in. Wait, maybe tidy up, prepare a salad, drink a little wine, and supper practically cooks itself. For this to be successful, it's important to learn good freezing tactics, develop a strategy, and follow good practices.

I studied up and got to work. The strategy for homemade mac and cheese is easy -- boil your noodles, make your sauce, toss it all together, and  bake until bubbly. The result? Gooey goodness. And in this case, gooey goodness for a later date, as well.

This particular mac and cheese is not exceptionally heavy (which is a good thing), and is topped with breadcrumbs. There seems to be two mac and cheese camps -- one willing to add breadcrumbs and other add-ins, and one that wants just noodles and cheese, please. I fall into the first. Jazz that baby up! I'll have to try some of EDF's other mac and cheeses to see just what my preference is.

This recipe fed my sister and I several meals, and I am eagerly anticipating when my parents visit (for Thanksgiving -- I'll be cooking!) when I can bust this bad boy out of the freezer for a hearty family meal that's suitable for entertaining. And speaking of that Thanksgiving meal I'll be attempting, I plan to use the tip to freeze pie crust in advance. Thanks, Caroline!

How do you guys like your mac and cheese?

SEE THE RECIPE: Macaroni and Cheese

Comments

[OCD in the Kitchen]

Oh, thank you so much for this timely post! Just this morning I was musing that I need to clean out my fridge from some many ingredients, to using those ingredients and freezing meals. It really would make life easier.

[maris]

This is such a great post! I live alone and I love to cook so I freeze just about everything! Baked goods, leftovers...sometimes it works out well, sometimes things get yucky freezer burn and wind out in the garbage but it's great to see that I'm not the only one using this trick.

[Jana]

Did you defrost the mac & cheese first? OR did you just cook it frozen?

As well, did you alter the recipe at all for freezing (i.e. did you cook the noodles??)

[Alison]

Hi Jana,
I have only made the first dish of mac and cheese, made and then cooked, no freezing in between. BUT I am eagerly anticipating busting out the one I froze (thoroughly wrapped in saran wrap and foil -- probably too much, but I was nervous!). I followed the recipe as is, boiling the noodles, making the cheese sauce and breadcrumbs, and then assembling everything. After that, I wrapped it all up and tucked it into my freezer for a cold November day. The cooking time is different if you cook immediately vs. from freezing (see the recipe for the diff. times).
Hope that helps!

[Christina]

I started making a stove top version last year from america's test kitchen. I, too, find it just as easy as a box variety, but soooooo much better! I finally stopped buying the blue box and now only make this (okay, I occasionally make a box version, but have acclimated my children to Annie's organic mac 'n cheese). The ATK stove top mac 'n cheese is delicous!

[Marthasquared]

thank you for this recipe and post. I freeze individual meatloaves and this will make an easy pair!

[Zoë François]

Thanks for stopping by my website.

I just created a fabulous tart out of bits and pieces from my freezer. http://zoebakes.com/?p=889 I always have lots of tasty pastries on the ready to whip out of the ice box and serve.

Your mac and cheese looks and sounds delicious. I'll have to make more room in my freezer for some.

[Joanne]

I plan to harvest my basil before frost. I'd like to make pesto and freeze it. What is the best way to do that? Should I omit cheese and add after defrosted?

[Mary]

My husband makes lots of basil pesto during the summer and early fall. He processes the leaves and some oil and freezes. He thaws it on some frigid winter day, adds cheese and garlic and we have a great taste of summer. I believe you can add a touch of lemon juice to preserve the bright green color.