Easy Freezer Meals | Creamy Mac & Cheese (Easy Freezer Meals) @EasyFreezerMeals | Uploaded 5 years ago | Updated 2 hours ago
In this episode we make Creamy Mac & Cheese (Easy Freezer Meals). This dish is so delicious and tasty. Eating it fresh and freezing the leftovers means you get to have this awesome pasta whenever you want!!!
I use some cool science to make this recipe extremely creamy. I Highly suggest you give it a trey as you will not regret it. I will post more videos on other things you can do with Sodium Citrate.. Here is a link as to where to get it on Amazon. You might even find it at a specialty food store in your town...
Sodium Citrate 1#: amzn.to/2MALG20
Need kitchen knives? Check out Dalstrong Knives here: tinyurl.com/kx78nhhj
Get 10% off your entire purchase by entering the discount code EFMEALS10 at check out.
This recipe will make enough for dinner and freezer friendly leftovers!! You'll be glad you made this much!!
Recipe:
6 pounds of Macaroni
24 oz butter/margarine (6 sticks of butter)
3 cups of flour
1 Scant Tablespoon salt
1 scant Tablespoon of Pepper
1.5 teaspoons of Paprika
1.5 teaspoons of Garlic Powder
1/2 teaspoon of onion powder
7 1/2 teaspoons of sodium citrate
6 cups of heavy cream
17 1/2 cups of milk
2.50 pounds or 36 oz of Velveta Cheese or whatever cheese you want. Mild cheddar is real good also.
2.5 pounds sharp cheddar
2.5 pounds mozzarella
For the bread crumb topping
3 cups Parmesan Cheese
3 cups of Panko breadcrumbs
6 oz melted butter
Cook your pasta.
In a large pot with plenty of water bring to a rolling boil. Add your salt (generally 2-3 tablespoons per pound of pasta) and wait till it comes to a boil again. Add your pasta and swirl it around so it doesn't stick. Cook for 1 minute less than al dente. Generally this means between 6.5-8 min. Remove the pasta from the water and cool down by running cold water over it. Once cooled down sprinkle a little olive oil over the pasta and mix (this keeps the pasta from sticking together as it cools) set aside and move on to the next step...
Make the cheese sauce.
************When using Sodium Citrate the only thing you need to remember is that for every pound of cheese you will use 1 cup of liquid and 1 teaspoon of Sodium Citrate.**********
Take 71/2 cups of your milk and heat in a pot. Add 71/2 teaspoons of sodium citrate and stri to dissolve. Onve your milk has come to a simmer add your grated cheese. As it melts be sure to stir frequently so that the milk doesn't scorch on the bottom. After the cheese is completely melted and uniform, remove it from the heat and set it aside.
In a different pot melt your butter and add your flour. Cook for 5-8 minutes till the flour taste is gone then add the rest of your milk (10 cups), cream, and seasonings. Cook on medium heat till the mixture starts to thicken slightly. Be cure to whisk your roux and liquids well so that they don't clump up on you. As soon as it starts to thicken add your creamy cheese sauce that you just made and mix till it becomes one fully homogenous cheese sauce. If you notice any clumps you can run it through a fine sieve when finished so don't worry too much about that....
Add your cheese sauce to your pasta and mix to make sure it is totally covered in cheese. Place your macaroni in your baking dish and in your freezer tins. Set aside.
Make the bread crumb topping
Mix your parmesan cheese and bread crumbs together. Add your melted butter. Mix well to form a crumb. Sprinkle your crumb over all your dishes of macaroni.
Cover tightly with aluminum foil the ones you will be freezing. If you plan on eating one for dinner the cover with foil and bake in a 350f oven for 20 minutes. Remove the foil and continue baking for another 15-20 minutes till the crumb has taken on a golden color..
To reheat simply pull one package out and allow to thaw. Cover with foil and bake for 20 minutes at 350 f then remove the foil and bake for another 15-20 minutes till bread crumb topping is golden and crispy..
Thanks and enjoy.
Subscribe if you are new, like if you enjoyed this video, and comment if you have something on your mind....
This is my recommendation for my absolute favorite thermometers. If you choose to buy one of these you will not regret it as they are reliable, fast, durable, and convenient. Makes for a great gift BTW!!
• Thermapen Mk4 - http://www.thermoworks.com/Thermapen-Mk4?tw=2GUYSACOOLER
• Smoke - http://www.thermoworks.com/Smoke?tw=2GUYSACOOLER
• ThermoPop - http://www.thermoworks.com/ThermoPop?tw=2GUYSACOOLER
See you in the next episode!
Eric
In this episode we make Creamy Mac & Cheese (Easy Freezer Meals). This dish is so delicious and tasty. Eating it fresh and freezing the leftovers means you get to have this awesome pasta whenever you want!!!
I use some cool science to make this recipe extremely creamy. I Highly suggest you give it a trey as you will not regret it. I will post more videos on other things you can do with Sodium Citrate.. Here is a link as to where to get it on Amazon. You might even find it at a specialty food store in your town...
Sodium Citrate 1#: amzn.to/2MALG20
Need kitchen knives? Check out Dalstrong Knives here: tinyurl.com/kx78nhhj
Get 10% off your entire purchase by entering the discount code EFMEALS10 at check out.
This recipe will make enough for dinner and freezer friendly leftovers!! You'll be glad you made this much!!
Recipe:
6 pounds of Macaroni
24 oz butter/margarine (6 sticks of butter)
3 cups of flour
1 Scant Tablespoon salt
1 scant Tablespoon of Pepper
1.5 teaspoons of Paprika
1.5 teaspoons of Garlic Powder
1/2 teaspoon of onion powder
7 1/2 teaspoons of sodium citrate
6 cups of heavy cream
17 1/2 cups of milk
2.50 pounds or 36 oz of Velveta Cheese or whatever cheese you want. Mild cheddar is real good also.
2.5 pounds sharp cheddar
2.5 pounds mozzarella
For the bread crumb topping
3 cups Parmesan Cheese
3 cups of Panko breadcrumbs
6 oz melted butter
Cook your pasta.
In a large pot with plenty of water bring to a rolling boil. Add your salt (generally 2-3 tablespoons per pound of pasta) and wait till it comes to a boil again. Add your pasta and swirl it around so it doesn't stick. Cook for 1 minute less than al dente. Generally this means between 6.5-8 min. Remove the pasta from the water and cool down by running cold water over it. Once cooled down sprinkle a little olive oil over the pasta and mix (this keeps the pasta from sticking together as it cools) set aside and move on to the next step...
Make the cheese sauce.
************When using Sodium Citrate the only thing you need to remember is that for every pound of cheese you will use 1 cup of liquid and 1 teaspoon of Sodium Citrate.**********
Take 71/2 cups of your milk and heat in a pot. Add 71/2 teaspoons of sodium citrate and stri to dissolve. Onve your milk has come to a simmer add your grated cheese. As it melts be sure to stir frequently so that the milk doesn't scorch on the bottom. After the cheese is completely melted and uniform, remove it from the heat and set it aside.
In a different pot melt your butter and add your flour. Cook for 5-8 minutes till the flour taste is gone then add the rest of your milk (10 cups), cream, and seasonings. Cook on medium heat till the mixture starts to thicken slightly. Be cure to whisk your roux and liquids well so that they don't clump up on you. As soon as it starts to thicken add your creamy cheese sauce that you just made and mix till it becomes one fully homogenous cheese sauce. If you notice any clumps you can run it through a fine sieve when finished so don't worry too much about that....
Add your cheese sauce to your pasta and mix to make sure it is totally covered in cheese. Place your macaroni in your baking dish and in your freezer tins. Set aside.
Make the bread crumb topping
Mix your parmesan cheese and bread crumbs together. Add your melted butter. Mix well to form a crumb. Sprinkle your crumb over all your dishes of macaroni.
Cover tightly with aluminum foil the ones you will be freezing. If you plan on eating one for dinner the cover with foil and bake in a 350f oven for 20 minutes. Remove the foil and continue baking for another 15-20 minutes till the crumb has taken on a golden color..
To reheat simply pull one package out and allow to thaw. Cover with foil and bake for 20 minutes at 350 f then remove the foil and bake for another 15-20 minutes till bread crumb topping is golden and crispy..
Thanks and enjoy.
Subscribe if you are new, like if you enjoyed this video, and comment if you have something on your mind....
This is my recommendation for my absolute favorite thermometers. If you choose to buy one of these you will not regret it as they are reliable, fast, durable, and convenient. Makes for a great gift BTW!!
• Thermapen Mk4 - http://www.thermoworks.com/Thermapen-Mk4?tw=2GUYSACOOLER
• Smoke - http://www.thermoworks.com/Smoke?tw=2GUYSACOOLER
• ThermoPop - http://www.thermoworks.com/ThermoPop?tw=2GUYSACOOLER
See you in the next episode!
Eric
