Mac and Cheese

Print Recipe
No ratings yet

Mac and Cheese

Prep Time10 mins
Cook Time20 mins
Course: Lunch, Main Course, Side Dish
Diet: Vegetarian
Keyword: comfort foods, kid friendly, pasta, precooked
Main Protein: Vegetarian
Cooking Method: Oven
Servings: 6
Calories: 477kcal


  • 8 oz. cheddar cheese shredded
  • 8 oz. Monterey Jack cheese shredded
  • 1 1/2 cups macaroni noodles cooked
  • 5 Tbsp. butter
  • 3 Tbsp. flour
  • 2 cups milk or evaporated milk
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 large (gallon) freezer bag or reusable silicone bag or foil tray or freezer safe baking dish


Assembly instructions:

  • In a large skillet, melt 3 Tbsp. butter.
  • Add the flour and stir over medium heat until the mixture is lightly browned.
  • Pour in the milk (or evaporated milk) and whisk.
  • Add the salt and pepper and cook over medium heat until the sauce thickens and starts to bubble.
  • Slowly stir in both types of cheese (saving a little bit of the cheese to sprinkle on top later) and the last 2 Tablespoons of butter, then whisk until smooth and melted.
  • Add the cooked noodles once the cheeses have melted and mixed well.
  • Pour into a foil baking dish or a large resealable freezer bag. Sprinkle the remaining cheese on top. If using a foil dish, top with two layers of aluminum foil. If using a freezer bag, remove excess air and seal.
  • Freeze.

Cooking instructions:

  • Take tray or bag out of the freezer. Thaw.
  • Preheat oven to 350°.
  • Bake in an oven-safe baking dish for 20 minutes or until golden brown.
  • Serve and enjoy!


You can substitute other types of cheese if you like.


Calories: 477kcal | Carbohydrates: 31g | Protein: 26g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 83mg | Sodium: 806mg | Potassium: 269mg | Fiber: 1g | Sugar: 6g | Vitamin A: 826IU | Calcium: 671mg | Iron: 1mg