Hamdi Saidani This Pioneer Woman Freezer Mac and Cheese is a creamy and cheesy recipe, which is made with a blend of four delicious cheeses including smoked Gouda. It’s the perfect make-ahead side dish, ready to bake directly from frozen.
Pioneer Woman Freezer Mac and Cheese Ingredients
- 1 pound elbow noodles
- 2 eggs, beaten
- 3 cups half and half
- 1/2 cup buttermilk
- 1 cup sour cream
- 3 cups shredded smoked gouda cheese
- 2 cups shredded gouda cheese
- 1/2 cup shredded monterey jack cheese
- 4 and ½ cups shredded sharp cheddar cheese, divided
- 1 and ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- 1/2 teaspoon onion powder
- 2 teaspoons garlic powder
How To Make Pioneer Woman Freezer Mac and Cheese
- Par-cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook for just about 2 minutes. The pasta should be very firm and nowhere near cooked through. Drain the pasta immediately and rinse with cold water to stop the cooking process.
- Mix the Custard Base: In a very large bowl, mix together the beaten eggs, sour cream, half and half, buttermilk, salt, pepper, paprika, garlic powder, and onion powder.
- Add the Cheeses: Add all of the shredded cheeses to the mixture, reserving one cup of the sharp cheddar for the topping. Mix everything well.
- Assemble for Freezing: Add the undercooked pasta to the cheese mixture and stir until all the ingredients are well combined. Divide the macaroni mixture among several small disposable loaf pans.
- Top and Freeze: Top each pan of macaroni and cheese with the reserved cheddar cheese and a sprinkle of fresh cracked black pepper. Cover the tops tightly with aluminum foil and place the pans in the freezer until you are ready to bake them.
- Bake from Frozen: When you are ready to bake, preheat your oven to 350°F. Place the frozen pan of macaroni and cheese on a baking sheet and bake, still covered with foil, for 1 hour to 1 hour and 30 minutes, or until the mac and cheese is completely heated through and has a nice creamy texture.
Recipe Tips
- How to get the perfect texture after baking? The most important secret is to drastically undercook the pasta. Cooking it for only 2 minutes on the stovetop ensures that it will absorb the creamy sauce in the oven without becoming soft and mushy.
- Can I bake this fresh instead of freezing it? Yes. If you want to serve it immediately, assemble it as directed and bake at 350°F for about 25-30 minutes, until hot and bubbly.
- How to get the creamiest result? For the absolute best, smoothest, and creamiest cheese sauce, always shred your own cheeses from a block. Pre-shredded, bagged cheeses are coated in starches that can make your sauce gritty.
- What makes this a “casserole-style” mac and cheese? The eggs and sour cream in the base act as binders. This creates a rich, custardy mac and cheese that holds its shape when you scoop it, rather than a loose, runny stovetop sauce.
What To Serve With Freezer Mac and Cheese
This is the ultimate comfort food side dish, perfect for having on hand for a busy weeknight. It pairs wonderfully with:
- Crispy Fried Chicken
- A simple meatloaf
- BBQ Pulled Pork or Ribs
- A crisp green salad to cut through the richness
How To Store Freezer Mac and Cheese
- Freeze: As the recipe is designed for the freezer, the unbaked casseroles, tightly covered in foil, will keep well for up to 3 months.
- Refrigerate: After baking, you can store any leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer Mac and Cheese Nutrition Facts
- Serving: 1 serving
- Calories: 1934kcal
- Carbohydrates: 104g
- Protein: 103g
- Fat: 123g
- Sodium: 2695mg
Nutrition information is estimated for a very large serving and may vary based on ingredients and cooking methods used.
FAQs
Do I have to use so many different cheeses?
No, you don’t have to. The blend of cheeses creates a complex, smoky, and delicious flavor, but you can simplify it by using an equal total amount of your favorite melting cheeses, such as all sharp cheddar or a mix of cheddar and Monterey Jack.
Why is my baked mac and cheese dry?
A dry baked mac and cheese can be the result of overcooking the pasta initially or baking the casserole for too long. For this recipe, it’s also important to have enough of the creamy custard base to keep the pasta moist as it bakes.
Do I thaw it before baking?
For the creamiest result, the recipe notes suggest baking it directly from frozen. Thawing it first can sometimes alter the texture of the dairy-based sauce.
Try More Pioneer Woman Recipes:
- Pioneer Woman Fiesta Mac and Cheese Recipe
- Pioneer Woman Cauliflower Mac and Cheese Recipe
- Pioneer Woman Spicy Mac and Cheese Recipe
Pioneer Woman Freezer Mac and Cheese Recipe
Description
The ultimate make-ahead comfort food, this freezer-friendly baked mac and cheese features an ultra-creamy, four-cheese custard sauce that bakes up perfectly from frozen.
Ingredients
Instructions
- Cook the elbow noodles for only 2 minutes; drain and rinse with cold water.
- In a very large bowl, whisk together the eggs, sour cream, half and half, buttermilk, and all the seasonings.
- Stir in all the shredded cheeses, reserving 1 cup of the sharp cheddar for the topping.
- Gently mix in the undercooked pasta.
- Divide the mixture among several small, greased, disposable loaf pans.
- Top each pan with the reserved cheddar cheese.
- Cover tightly with foil and freeze for up to 3 months.
- To bake, place a frozen pan in a 350°F oven and bake, covered, for 1 to 1.5 hours, until hot and bubbly.
Notes
- u003cliu003eThe most important tip for this recipe is to only cook the pasta for 2 minutes; this is the secret to a perfect texture after it’s baked from frozen.u003c/liu003eu003cliu003eFor the creamiest sauce, it is essential to shred your own cheeses from a block.u003c/liu003eu003cliu003ePlacing the foil loaf pans on a sturdy baking sheet makes them much easier to transfer in and out of the oven.u003c/liu003eu003cliu003eThis is a u0022casserole-styleu0022 mac and cheese, meaning it will be firm and sliceable, not a loose, stovetop-style sauce.u003c/liu003e
