![]() Thaw it out, then transfer it to a skillet or 9×13 inch baking dish and bake it as instructed. However if you really wan to freeze it, before the baking step, transfer the mac and cheese to an airtight container and freeze for up to 2 months. While technically you can freeze mac and cheese, I don’t recommend it because after you thaw it out and bake, the creamy consistency is gone. You want to bake it only until the cheese on top melts and you see the sauce bubbling and it starts to get golden around the edge.
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