Sheila says--I usually make 4 tins at once and freeze 3, and it keeps really well for at least up to 6 months. I made lots of it before I had the baby because I knew it was mild, and good--and we all like it.
From the Farm Journal Freezing and Canning cook book 1978 edition
Macaroni and cheese (single recipe)
1-1/2 cups of uncooked macaroni
1/2 - 1 teaspoon salt (or to taste)
2 Tblsp butter
2 Tblsp flour
1/4 tsp pepper
3 c milk
2 c grated cheese (they call for sharp cheddar but I have used all sorts)
1/2 Tblsp fine grated onion
1 tsp Worcestershire sauce
1/2 c buttered bread or cracker crumbs (but if freezing, not needed till you are going to serve it).
Cook macaroni in salted water aobut 2 minutes less then for normal doneness. Drain and rinse.
Make a white sauce of butter, flour, salt, pepper, and milk. After made stir in cheese. Add macaroni, onion and Worcestershire sauce.
Cool, place in greased 8 x 8 pan. Label, freeze.
To serve, thaw well and bake 350 degrees for 25 mins. Remove foil then add crumbs bake 15 minutes more.
ENJOY!
|