Name: Baked Mac and Cheese
Ingredients: 1 lb elbow macaroni, cooked according to package directions; 8 oz velveeta, cubed; 4 tbsp cream cheese; 1 pint half and half; 2 cups shredded cheddar cheese, divided; 3 tbsp flour; 4 tbsp butter; 1 tsp mustard powder; 1 cup bread crumbs or crushed cheese-its; salt and pepper, to taste

Kitchen Notes

Freezer Preparation Preheat oven to 425 degrees In a large pot over medium-high heat, heat butter until shimmering. Add flour, salt and pepper and mustard powder and whisk until the flour/butter mixture looks like wet sand. Whisk in cream until it makes a thick, creamy sauce that coats the back of a spoon. Turn heat to low, and stir in Velveeta, cream cheese and 1 cup shredded cheddar stirring until melted. Add cooked pasta to sauce, and stir until all of the pasta is covered in the gooey, cheesy sauce. Transfer macaroni and cheese to a 9x13 baking dish. In a small bowl, combine remaining cheddar and bread crumbs. Evenly top macaroni and cheese with breadcrumb/cheese mixture. Bake for 20 minutes, until bubbly and browned on top. Make Ahead: Prepare macaroni and cheese according to recipe directions and transfer to 9x13 baking dish. Cover with plastic wrap. Mix shredded cheese and bread crumbs and transfer to a sandwich size ziplock bag. Place cheese/breadcrumbs on top of mac and cheese and cover with foil. To cook from frozen, top mac and cheese with cheese/bread crumb mixture and cook at 425 degrees for 40-45 minutes.

Baked Mac and Cheese