Stovetop Mac and Cheese (Freezer-Friendly + Meal Prep)
A stovetop mac and cheese built with evaporated milk and American cheese so the sauce stays creamy through a freeze, thaw, and reheat instead of breaking watery.
Servings: 8 servings (1-cup portions)
Calories: 575kcal
Equipment
- dutch oven or Large pot for the pasta and cheese sauce
- Whisk
- Freezer-safe bags or freezer-safe containers
- Labels and marker
- Vacuum Sealer optional
Ingredients
Pasta
- 1 pound shellbow pasta
- 1 tablespoon kosher salt (for the pasta water)
Cheese Sauce
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 (12-ounce) cans evaporated milk
- ½ cup half-and-half
- 1½ teaspoons kosher salt
- 1½ teaspoons garlic powder
- 1 teaspoon mustard powder
- 1 teaspoon black pepper
- ½ teaspoon paprika
- 4 ounces American cheese , chopped or torn
- 8 ounces sharp cheddar cheese , shredded
- 8 ounces Colby Jack cheese , shredded
Instructions
Cook the Pasta
- Bring a large pot of water to a boil and stir in the salt. Add the shellbow pasta and cook it 2 minutes less than the package directions. The pasta should be flexible but still firm in the center so it can handle freezing and reheating.
Rinse the Pasta
- Drain the pasta, then rinse it briefly under cool water to stop the cooking process.
Build the Roux
- Melt the butter in a large saucepan or Dutch oven over medium heat. Sprinkle in the flour and whisk for 1 to 2 minutes, until the mixture looks smooth and no dry flour remains.
Add the Milk
- Slowly whisk in the evaporated milk until the sauce is smooth. Whisk in the half-and-half, then cook for 4 to 6 minutes, stirring often, until the sauce lightly coats the back of a spoon.
Season the Sauce
- Reduce the heat to low. Stir in the salt, garlic powder, mustard powder, black pepper, and paprika until the seasoning is evenly mixed and the sauce looks lightly golden.
Melt in the Cheese
- Add the American cheese and stir until melted. Remove the pot from the heat, then add the cheddar and Colby Jack a handful at a time. Stir slowly after each addition until the sauce is glossy and smooth.
Fold in the Pasta
- Fold in the shellbow pasta until every piece is coated. The mac and cheese should look saucy and loose enough to spoon easily into the molds. This extra sauce helps the pasta stay creamy after freezing.
Taste and Adjust
- Taste and adjust the seasoning while the mac and cheese is still warm.
Serve Fresh or Freeze
- If you're eating tonight, stop here. Serve the mac and cheese warm, straight from the pot. Everything from this point on is for the freezer.
Cool and Portion
- Place the 1-cup silicone molds on a sheet pan before filling. Spoon the mac and cheese into the molds while it is still warm and flowable. Fill each cavity level with the top, then tap the mold gently on the counter to settle the pasta and sauce into the corners. Smooth the tops with a spoon or spatula. Keep the portions flat instead of mounded so they freeze faster, stack better, and reheat evenly. Let the filled molds cool at room temperature for 20 minutes, then transfer them to the refrigerator and chill for 1 hour before freezing.
Freeze
- Move the chilled molds to the freezer while still on the sheet pan. Freeze for at least 4 hours, or until the mac and cheese portions are solid all the way through.
Bag and Label
- Pop the frozen portions out of the molds and transfer them to freezer-safe bags or freezer-safe containers. Press out as much air as possible before sealing. Label with the recipe name, portion size, and date. Freeze for up to 3 months for the best texture. For vacuum sealing, freeze the portions solid first and arrange the frozen cubes in a single layer before sealing so the pressure does not flatten the mac and cheese or pull sauce into the seal.
Reheat From Frozen
- Place 1 frozen 1-cup portion in a microwave-safe bowl. Cover loosely and microwave at 50 percent power for 3 minutes. Stir well, then microwave on high for 45 to 90 seconds, or until hot in the center. Stir again until the sauce looks creamy.
Reheat From Thawed
- Microwave (Best Texture): Thaw the portion overnight in the refrigerator. Place it in a microwave-safe bowl and cover loosely. Microwave for 1½ to 2½ minutes, stirring halfway through, until hot and creamy.
- Stovetop: Thaw the mac and cheese overnight in the refrigerator. Place 1 or more portions in a small saucepan over low heat. Warm for 5 to 7 minutes, stirring often, until the pasta is hot and the sauce loosens. Add a splash of half-and-half as needed to bring the sauce back together.
This recipe is part of the GC Freezer Meals system. Pair it with Salsibury steak meatballs and cheesy broccoli for a complete dinner from frozen in under 5 minutes. See the full Batch guide →
Notes
- Use elbow macaroni, small shells, or cavatappi when shellbow pasta is not available.
- Use mild cheddar instead of sharp cheddar for a softer classic flavor.
- Use Monterey Jack instead of Colby Jack for a smoother, milder sauce.
- Use heavy cream instead of half-and-half for a richer sauce.
- Store in the Fridge: up to 4 days.
- Freeze for up to 3 months (3 to 4 months vacuum sealed, best texture within the first 3).
Nutrition
Serving: 1serving | Calories: 575kcal | Carbohydrates: 48g | Protein: 24g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 90mg | Sodium: 1960mg | Potassium: 243mg | Fiber: 2g | Sugar: 3g | Vitamin A: 992IU | Vitamin C: 0.2mg | Calcium: 577mg | Iron: 1mg
