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Freezer Meal: Homemade Macaroni and Cheese Sauce


  • 3 cups milk
  • 6 tablespoon butter
  • 6 tablespoons flour unbleached white, or whole wheat, or rice flour to make gluten-free
  • 5 cups shredded sharp cheddar cheese
  • 3 ounces cream cheese
  • 1 teaspoon dry mustard
  • dash red pepper
  • salt and pepper to taste
  • 1 1/2 cups whole wheat macaroni


To Make Cheese Sauce:

  1. In a large saucepan, melt the butter over medium heat. Whisk in the flour until smooth.
  2. Slowly add the milk 1/2 cup at a time whisking constantly.
  3. Once all the milk is incorporated, cook the sauce for 5 minutes, stirring occasionally. Do not allow to come to a boil.
  4. Remove from the heat and whisk in cheddar, cream cheese, mustard, red pepper, salt, and pepper.
  5. Allow to cool before transferring to 4 12-ounce freezer safe jars. Leave 1 inch of headroom in each jar. (Fill only to where the lid threads start.)

To Serve:

  1. Thaw the sauce in the refrigerator overnight. Pour sauce into a saucepan and heat until warmed through.
  2. While the sauce is heating, cook the 1 1/2 cups macaroni according to package directions.
  3. Stir sauce and macaroni together and serve.