Make-Ahead Macaroni and Cheese from Comfy Cuisine

By Patti at Comfy Cuisine
 
You will need:

• 2 microwave-safe 8-inch square baking dishes for this recipe
• 4 slices white sandwich bread, torn into pieces
• 1/4 cup grated Parmesan cheese
• 1 garlic clove, minced
• 8 Tbsp. (1 stick) unsalted butter, melted
• Salt and Pepper
• 1 lb. elbow macaroni
• 6 Tbsp. all-purpose flour
• 1 tsp. dry mustard
• 1/8 tsp. cayenne pepper (optional)
• 4-1/2 cups low-sodium chicken broth
• 1-1/2 cups heavy cream
• 4 cups shredded colby cheese
• 2 cups shredded extra-sharp cheddar cheese

Process topping: Pulse bread, Parmesan, garlic and 2 Tbsp. butter in food processor until coarsely ground.  Divide crumb mixture between 2 zip-lock freezer bags and freeze.

Cook pasta: Bring 4 quarts water to boil in large pot over high heat.  Add 1 Tbsp. salt and macaroni and cook until barely softened, about 3 minutes (important to avoid mushy blown-out macaroni).  Drain pasta, then spread out on rimmed baking sheet and let cool.

Make sauce: Heat remaining butter, flour, mustard and cayenne (if using) in empty pot over medium-high heat, stirring constantly, until golden and fragrant; about 1 to 2 minutes.  Slowly whisk in broth and cream and bring to a boil.  Reduce heat to medium and simmer until slightly thickened, about 15 minutes.  Off heat, whisk in colby, cheddar, 1 tsp. salt, and 1/2 tsp. pepper until smooth.

Freeze: Stir cooled pasta into sauce, breaking up any clumps until well combined.  Divide pasta mixture between two 8-inch square baking dishes.  Cool to room temperature.  Wrap dishes tightly with plastic, cover with foil, and freeze for up to 2 months.

Bake: Preheat oven to 375 degrees F.  Remove foil from casserole and reserve.  Microwave casserole until mixture is thawed and beginning to bubble around edges, 7 to 12 minutes, stirring and replacing plastic halfway through cooking.  Discard plastic and cover pan with reserved foil.  Bake 20 minutes, then remove foil and sprinkle with 1 bag frozen bread crumbs.  Continue to bake until crumbs are golden brown and crisp, about 20 minutes longer.  Let cool 10 minutes.