Company-Worthy Mac and Cheese

To freeze, prepare the macaroni and cheese through step 4. Pour sauce over pasta, then stir in the bacon and sautéed spinach, if using. Spoon into a greased 9×13 inch freezer-friendly dish. (Save breadcrumbs and parmesan cheese for right before baking.) Cover tightly and freeze up to 3 months. Thaw for 24 hours in the refrigerator, then top with breadcrumbs and parmesan cheese (if desired), cover with aluminum foil and bake at 350°F (177°C) for about 45 minutes or until warm throughout. Or skip thawing and bake frozen for 1 hour and 15 minutes, or until warm throughout.

9×13-inch Baking Pan | Box Grater | Large Saucepan or Dutch Oven | Whisk

You can skip the spinach if desired. Or replace with sautéed kale or steamed broccoli. To sauté, add 1 teaspoon minced garlic and 3 cups fresh spinach or kale to a greased skillet. (You can use a drizzle of olive oil or some bacon grease if you just cooked the bacon.) Cook on medium heat until wilted, about 3-4 minutes. You’ll have around 1/2 cup.

This blend of whole milk & half-and-half is strongly recommended for creamiest most delicious sauce. I find heavy cream to be too thick for this recipe. For a less rich sauce, you can use all whole milk. If needed, you can use a lower fat or nondairy milk. Keep in mind that the sauce won’t be as thick.

Use a mix of freshly grated cheeses for best flavor. Grate it off the block. Pre-shredded cheese is typically a little drier.