Serves 1
Directions
- 1Cook cavatappi pasta in boiling water, undercooking by 2 minutes (7 minutes total).
- 2Melt butter in a saucepan.
- 3Add half of the seasonings (salt, pepper, garlic powder, mustard powder, smoked paprika) to the melted butter to bloom them.
- 4Add flour to the saucepan and whisk to make a roux.
- 5Slowly whisk in evaporated milk until it thickens.
- 6Add heavy cream and whisk to incorporate.
- 7Add the rest of the seasonings to the sauce.
- 8Turn heat to low and slowly add half of the shredded cheese, letting each handful fully melt before adding more.
- 9Add the cooked and drained noodles to the cheese sauce and stir together.
- 10Layer freezer containers (such as Souper Cubes trays) halfway with noodles and sauce.
- 11Add a layer of shredded cheese over the noodles and sauce.
- 12Add more noodles and sauce on top.
- 13Finally, top with the remaining shredded cheese.
- 14Freeze the containers solid.
Ingredients
- 1 lb Cavatappi pasta
- 3 tbsp Butter
- 3 tbsp Flour
- 1 tsp Kosher salt
- 0.5 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Mustard powder
- 1 tsp Smoked paprika
- 12 oz Evaporated milk
- 2 cups Heavy cream
- 16 oz Colby Jack cheese
- 8 oz Sharp cheddar cheese
- 8 oz Smoked Gruyère cheese
- 8 oz Cooper sharp American cheese
Equipment
PotSaucepanWhiskSouper Cubes trays
Tips
- The ideal stage for freezing this baked mac and cheese recipe is before baking.
- You can bake from frozen at 400°F (200°C) for 45 minutes or until the center reaches 165°F (74°C).
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