They say ambrosia and nectar were the foods of the Greek gods. But after you taste this very freezer-friendly Loaded Mac and Cheese, filled with bacon, sharp cheddar, and just the right amount of paprika, I think you’ll agree with me that they had that mixed up with this heavenly Loaded Mac and Cheese.
Every single day, like clockwork, one of my children has to have mac and cheese for either lunch or dinner. So, how to make my life that little bit easier? Well, read up on everything I can about how to create a freeze-and-reheat mac and cheese that tastes just like the original. And that’s just what I did.
By the way, my kids don’t like green onions, but my husband does and grows big batches of them in the backyard that are threatening to take over the world (ahem!). So, for the kids, I make and freeze an onion-free version, just for them – that’s the beauty of this infinitely customizable recipe.
Folks, this Loaded Mac and Cheese is about to become your family’s new favorite side or main. It’s so cheesy, so creamy, and so satisfying, that after the first bite you sit back and let out a big exhale – this is comfort food, taken to the max.
Why Parents Everywhere Will Love This Freezer-Friendly Mac and Cheese
I designed this recipe with two things in mind: for ease of preparation and for making in bulk – so I could freeze whole freezer-safe casserole dishes of it and reheat them as needed for meals, and it would still taste wonderful.
So, yes, we want to freeze our own homemade foods but freeze them well and this recipe is good for just that because I increased the ratio of cheese and milk here to a little over double that of the macaroni (I’ve found 6 ounces of macaroni to 1 cup of milk and 8 ounces in cheese is the dream ratio for this recipe).
What that extra cheese and milk do is to protect and rehydrate the macaroni because freezers, oddly, are both icy and drying at the same time. Strange, right?
I wish I could tell you I have leftovers for lunch but I never get to enjoy such luxury. My family gobbles this down so fast you’ll get up to refresh your beverage and – poof, it’s gone.
Getting the Macaroni Part Right
The secret to making perfect macaroni and cheese, loaded or unloaded, is getting your pasta to a perfect al dente, or just shy of it, especially if you’re going to freeze it or it will fall apart and melt right into your cheese.
So, you want it to be just approaching done, when it’s begun to relax all that tension in the end of its shoulders, so to speak, but before it feels like it’s had a full-on massage.
How to Make Ahead and Store?
To get this ready early, precook your pasta and put it in a big plastic baggie, still a little damp. Plastic baggies are a pasta’s friend, believe me. Also, prep in steps, always. So, have the flour measured out, your butter pre-sliced and pour out the required amount of sour cream and milk too. Then, you’ll have everything all lined up by your pot by dinnertime, ready to assemble and prepare.
Serving Suggestions
Serve this delectable Loaded Mac and Cheese with my Simple Salmon Patties or my Buffalo Chicken Sliders with another side kids love: my Honey Glazed Carrot Sticks. For dessert, try my Ice Cream Sandwich Cake for smiles all-round the table.
Loaded Mac and Cheese
Ingredients
- 6 ounces macaroni uncooked
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/8 teaspoon black pepper
- 8 ounces sharp cheddar cheese freshly shredded
- 1/4 cup sour cream
- 1/2 cup cooked and crumbled bacon or bacon bits
- 2 green onions chopped
Instructions
- Boil the pasta: In a large pot of boiling salted water, cook the macaroni as per the package instructions until al dente. Drain well and set aside.
- Make the roux: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to form a smooth paste.
- Create the sauce: Gradually add the milk to the roux, whisking constantly to prevent lumps. Cook until the sauce thickens slightly, about 1-2 minutes.
- Add flavor and cheese: Lower the heat and stir in the salt, paprika, and black pepper. Add the shredded cheddar cheese and stir until melted and smooth.
- Combine and add extras: Remove the sauce from heat. Mix in the sour cream until well incorporated. Fold in the cooked macaroni and bacon, reserving some bacon for garnish if desired.
- Garnish and serve: Transfer the mac and cheese to serving plates. Sprinkle with chopped green onions and the reserved bacon bits. Serve hot and enjoy!
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