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cooked corkscrew cavatappi coated in a smooth pale white-cheddar sauce in one ordinary bowl, with no orange cheese, breadcrumb crust, meat or garnish
Rachel Kim

Freezer White Cheddar Mac and Cheese

A slightly loose sauce is useful for freezer macaroni because the pasta continues absorbing moisture as it cools. White cheddar supplies the flavor, while cream cheese helps the reheated sauce stay smooth. Keep the cheese off a hard boil. Portion the finished cavatappi with plenty of sauce around the curves, then add a little milk during reheating instead of expecting a cold, thick block to melt back to its original texture without help.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 lb dry cavatappi
  • 2 1/2 cups whole milk plus 1/2 cup reserved for reheating
  • 1 can 12 oz evaporated milk
  • 2 1/2 tbsp cornstarch
  • 4 oz cream cheese cubed
  • 10 oz sharp white cheddar freshly grated
  • 1 tsp Dijon mustard
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1/8 tsp cayenne pepper

Method
 

  1. Cook cavatappi in boiling water for 1 minute less than the package directs, about 8 to 10 minutes. Drain well.
  2. Whisk cornstarch into 1/2 cup of the cooking milk until smooth. Heat the remaining 2 cups cooking milk and evaporated milk in a large saucepan over medium heat until steaming.
  3. Whisk in the cornstarch mixture and simmer for 1 to 2 minutes until lightly thickened. Reduce heat to low and stir in cream cheese until smooth.
  4. Remove from heat and stir in cheddar, mustard, salt, black pepper and cayenne until the cheese melts. Fold in pasta, leaving it generously coated with sauce.
  5. Freeze after cooking: divide among 6 shallow freezer containers, refrigerate within 2 hours and chill fully. Seal, label and freeze for up to 2 months.
  6. Thaw overnight in the refrigerator. Reheat in a covered saucepan over low heat with a share of the reserved milk, stirring gently for 8 to 12 minutes until the pasta reaches 165°F.
  7. Serve one-sixth of the batch per portion, adding the milk gradually so the sauce stays creamy rather than soupy.