Mac and Cheese Tip

Everyone knows I am a big fan of freezing meals for eating later when life is short on time or I just don't feel like cooking. This week we had a meal I wasn't thrilled with. I had made macaroni and cheese a few months ago and put one square aluminum pan in the freezer. I took it out this week and baked it. It was toooooooo dry. And not very cheesy. I've talked about freezing your pasta separately from sauces and soups because they tend to continue to absorb the liquid until completely frozen, making for mushy pasta and gloopy soup. Well I think this also applies to some casseroles. In the future I will make my cheese sauce and boil up my macaroni but I will stop there. I'll freeze them separately. When I'm ready eat the meal at a later date, I'll defrost both the pasta and the sauce and then combine them in a pan for baking. If it gives a nice creamy casserole then it is definitely work the effort!