Any kind of Mac N’ Cheese is always a hit with the family- from hubby to the kids. In fact, my kids would eat Mac & Cheese at every.single.meal if I let them. This is one of our favorites, and I like the thicker noodles of Penne pasta as they hold so much more of the cheese sauce and make for a heartier dish. This is a great side to make ahead and pop in the freezer, make a double batch each time to freeze as it makes a fantastic side for many main dishes and is always welcome in the dinner rotation. To turn it into a full meal- brown ½ lb. of ground beef and mix right into the noodles and cheese sauce before freezing (or baking).
Baked Penne And Cheese; Easy Freezer Meal
What you need:
8 oz. uncooked penne pasta
2 cups shredded Colby Jack cheese
1 ½ cups milk
1 cup chicken broth
½ cup sour cream
1 egg, large
2 Tbsp. butter
2 Tbsp. all-purpose flour
1 tsp. dry mustard powder
1 ½ tsp. Garlic salt
salt and pepper to taste
How to make Baked Penne and Cheese:
Boil noodles according to package directions, drain and set aside.
Melt butter in a saucepan over medium heat, whisk in flour and cook for 1-2 minutes.
Stir in chicken broth, milk, mustard, garlic and salt and pepper, cook for 5 minutes.
Remove 1 Tbsp. of hot liquid and place in a small bowl with the egg, whisk well, adding another 2 more Tbsp. one at a time to temper the egg (otherwise you will end up with scrambled egg in your dish). Whisk egg mixture into cheese sauce.
Mix in shredded cheese and sour cream, stirring constantly, cook until cheese has melted completely- 5-7 minutes.
Combine cooked noodles and cheese sauce, pour into freezer safe pan.
Cover in plastic wrap and then aluminum foil to create a good freezer safe barrier.
Write cooking directions on aluminum foil with a sharpie.
Remove plastic wrap and foil
Bake at 350° for 45-60 minutes, until cooked throughout and top is golden. If you are not freezing first, cook for 25-30 minutes.