This is a family favorite and definite kid pleaser! This recipe is for 2, 9x13 pans of macaroni and cheese or 4, 8x8 pans, so it's great for a crowd.
Macaroni and Cheese (Freezer Meal)
2 sticks butter (1 cup)
1 cup flour
2 teaspoons salt
8 cups or 1/2 gallon milk (2% or whole is the best)
3 tablespoons grated onion
1/2 teaspoon dry mustard powder (optional)
1/4 teaspoon cayenne (optional)
2 pounds sharp cheddar cheese, grated
2 pounds elbow macaroni, cooked, drained and rinsed with cold water
In a big stock pot melt butter and add onion. Stir till onion is cooked but not browned. Remove from heat and add flour and salt and stir until smooth. Over medium heat add milk in a steady stream, stirring constantly until thickened. It will talk a while for it to come to a slow boil and thicken, but keep stirring. Add cheese and blend well. Pour cooked and drained macaroni into pot and mix it all together. Remove from heat. This makes 4, 8x8 inch foil pans or 2, 9x13 inch pans. Pour into foil pans. Cover with plastic wrap, then foil (at least 2 layers), and label with cooking instructions. Freeze.
Thaw for 24 hours in refrigerator. Bake uncovered at 375 for 30-40 minutes or until its hot and bubbly and cheese on edge is browned. If it is partially frozen it will take longer to bake through.