Now below is how this big deep dish Macaroni and Cheese freezer meal looks hot out of the oven! Anyway you choose to dish it out, how lovely to have homemade baked Macaroni and Cheese in the freezer and ready to go! If you want to only use 9 x 13 pans for this Macaroni and Cheese freezer meal you should end up with about 8 pans full. The large family recipe below is for three 19 x 11 deep dish pans. One of these 19 x11 deep dish ends up being approximately 2 1/2 9 x13 pans in volume (we did look up the depth of each pan to do this properly.) My husband nerded out with me and did the math on the 9 x 13 average baking pan and these 19 x 11 deep dish pans. Here’s my affiliate link to see a big list of freezer meal pans on Amazon! You can also see my personal large family “must have” freezer cooking supply list here.īelow is a picture of how my Macaroni and Cheese freezer meal looked after it was defrosted for 24 hours and before it went into the oven. If you’re tight on freezer space you may want to make the 9 x13 variations. I had space for it since my freezer meal stash was nearly zero. I also had to place these large deep-dish pans on my middle oven rack and check-in on them a few more time than I normally would.Īlso be aware that these big deep dish pans take up more freezer room. In order to get them to cook all the way through I needed to set them out from the freezer into the refrigerator at least 24 hours in advance, so be aware of that if you tackle cooking in this much bigger size. After experimenting I found they did work out well overall. I had a few concerns about doing large family recipes in these size pans. I wanted to try these 19 x 11 deep dish pans I picked up during my last large family Costco haul. Well, this “super mega” version is enough for three 19 x 11 deep dish pans! My original recipe was for about three 9×13 pans full. Trying to find Kiolbassa close to you? Just use the product locator on their website to find it in stores.This new BIG Beef Macaroni and Cheese freezer meal is an even bigger variation of my original Homemade Baked Macaroni and Cheese. But I also know that sometimes we can overlook something like in turn for the convenience. Just know it might make the texture a little different. Can you use the other stuff? Sure you can. It’s an extra step but I think it’s worth it. The powdery substance they use to keep the shreds from sticking together in the bag can often make a cheese sauce like this grainy. I love the convenience of using the pre-shredded bagged cheese, but in this case, freshly shredded cheese is best. This method is the best way to keep a stovetop mac and cheese nice and creamy. The names are scary, but the process isn’t. Yes, you’re making a roux which will turn into a béchamel sauce, but don’t panic. And it’s SO easy! You’ll have this on the table in about 30 minutes – which makes it perfect for those busy weeknights… or any night for that matter! Pair this with a fresh veggie or a salad and you’re ready to eat!Ī few things to keep in mind with this recipe… The creamy base of this stove-top mac and cheese is the perfect complement to the smokey flavor of their polish smoked sausage. But, I mean, who isn’t? So when my friends over at Kiolbassa Smoked Meats asked me to incorporate some of their delicious smoked sausage into a kid-friendly weeknight supper, I knew exactly where to start. He’s always been a big lover of a creamy pasta dish. One thing that we can always guarantee he’ll eat is mac and cheese. We work hard to keep him well rounded, but some day we just have to pick our battles. One day he’ll eat salads with blue cheese on them and roasted Brussels sprouts, the next day he won’t eat the crispy end pieces on chicken fingers. My Jack can be a little picky, so I know this struggle first-hand. Busy weeknights and picky eaters can make mealtime a challenge.
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