pasta

Make Ahead Mac and Cheese

Who doesn’t love a good mac and cheese?! It’s the ultimate comfort food. But sometimes after a hard day when the craving hits, I don’t have it in me to actually cook. That’s what’s so awesome about this Make-Ahead Mac and Cheese! It’s ready to go whenever you need it.

I suggest making several of these recipes at once. That way, it’s the same amount of work, but you’ll have several in the freezer ready for whenever that mac and cheese craving hits. All of my kids love macaroni and cheese which is another reason that I like having some of these in the freezer ready to go.

Around here, we eat mac and cheese as a meal (with loads of hot sauce!), but you can also serve this as a side dish.

Make-Ahead Mac and Cheese Recipe:

8 oz. cheddar cheese, shredded
8 oz. Monterey Jack cheese, shredded
1 1/2 cups macaroni noodles, cooked
5 Tbsp. butter
3 Tbsp. flour
2 cups milk
1 tsp. salt
1 tsp. pepper

Assembly instructions:

In a large skillet, melt 3 Tbsp. butter.
Add the flour and stir over medium heat until the mixture is lightly browned.
Pour in the milk and whisk.
Add the salt and pepper and cook over medium heat until the sauce thickens and starts to bubble.
Slowly stir in both types of cheese (saving a little bit of the cheese to sprinkle on top later) and the last 2 Tablespoons of butter, then whisk until smooth and melted.
Add the noodles once the cheeses have melted and mixed well.
Pour into a foil baking dish or a large resealable freezer bag. Sprinkle the remaining cheese on top. If using a foil dish, top with two layers of aluminum foil. If using a freezer bag, remove excess air and seal.
Freeze.

Cooking instructions:

Take tray or bag out of the freezer. Thaw.
Preheat oven to 350°.
Bake in an oven-safe baking dish for 20 minutes or until golden brown.
Serve and enjoy!

Check out some of our other make-ahead pasta dishes:

Chicken and Broccoli Alfredo Bake

Irresistible Chicken Pasta Bake

Instant Pot Pizza Casserole

Make Ahead Mac and Cheese Recipe

Course: Main Course, Side Dish

Cuisine: American

Keyword: mac and cheese, macaroni and cheese

Servings: 4

Calories: 767 kcal

Ingredients

8 oz. cheddar cheese shredded
8 oz. Monterey Jack cheese shredded
1 1/2 cups macaroni noodles cooked
5 Tbsp. butter
3 Tbsp. flour
2 cups milk
1 tsp. salt
1 tsp. pepper

Instructions

Assembly instructions:

In a large skillet, melt 3 Tbsp. butter.
Add the flour and stir over medium heat until the mixture is lightly browned.
Pour in the milk and whisk.
Add the salt and pepper and cook over medium heat until the sauce thickens and starts to bubble.
Slowly stir in both types of cheese (saving a little bit of the cheese to sprinkle on top later) and the last 2 Tablespoons of butter, then whisk until smooth and melted.
Add the noodles once the cheeses have melted and mixed well.
Pour into a foil baking dish or a large resealable freezer bag. Sprinkle the remaining cheese on top. If using a foil dish, top with two layers of aluminum foil. If using a freezer bag, remove excess air and seal.
Freeze.

Cooking instructions:

Take tray or bag out of the freezer. Thaw.
Preheat oven to 350°.
Bake in an oven safe baking dish for 20 minutes or until golden brown.
Serve and enjoy!

Irresistible Chicken Pasta Bake

By Sharla

Oh my goodness! This yummy, cheesy chicken pasta bake just screams “comfort food”! It’s hearty and delicious. It’s bound to be a big hit with the kids too.

I especially like to have a few pasta bakes stocked in the freezer during the winter. They are perfect for a cold day. I stock a few lasagnas, a couple of Tex Mex Pasta Bakes, macaroni and cheese or two, and some of these irresistible chicken pasta bakes.

Chicken Pasta Bake Recipe:

1 jar pasta sauce (use your favourite type)
1 bag egg noodles
2 large chicken breasts, boneless and skinless
2 cups of shredded mozzarella cheese
1 stem of rosemary*, minced
1 stem of thyme*, minced
seasoning salt
1 tsp. cooking oil

*Note that if you absolutely cannot find fresh rosemary or thyme, you can use dried, but it really does enhance the flavour of this dish to use the fresh herbs.

Instructions:

Preheat the oven to 375° (if serving that day).
Set a large pot of water to boil.
Cut the chicken breasts into thin strips.
Heat a skillet to medium-high heat on the stovetop. Add the cooking oil.
Sprinkle seasoning salt on the chicken strips and add to the skillet.
Add the egg noodles to the boiling water and cook according to the package directions or until just al dente. Drain the pasta in a large strainer.
Once the chicken is cooked through, remove it from the heat and set it aside.
Add the cooked noodles to a large casserole or baking dish. Pour in the pasta sauce and give it a good stir.
Lay the chicken strips on top of the pasta so that it covers it.
Sprinkle the rosemary and thyme over the top of the whole thing.
Cover everything with the grated cheese.
Bake for 35 minutes.

Freezer Instructions:

Prepare as above, but do not bake. (follow steps #1 through #11) Ensure that you are using a freezer-safe baking dish.
Cover with 2 layers of tin foil. Freeze.
Remove from freezer and thaw. Bake at 375° for 35 minutes. Remove the foil and bake another 5 minutes to melt the cheese.

If desired, garnish with parsley.

This casserole has all of your basics covered, so you really don’t have to cook anything else. If you want to add something to the side, a nice green salad and a loaf of make-ahead garlic bread go nicely with this pasta.

Find other easy to make ahead meals in our Family Friendly Freezer Meal Plan. It includes recipes, shopping lists, and printable labels to take the stress out of suppertime.

Chicken Pasta Bake Recipe

Course: Main Course

Keyword: chicken, pasta

Servings: 6

Calories: 511 kcal

Ingredients

1 jar pasta sauce
1 bag egg noodles
2 large chicken breasts boneless and skinless
2 cups shredded mozzarella cheese
1 stem of rosemary* minced
1 stem of thyme* minced
seasoning salt
1 tsp. cooking oil

Instructions

Instructions:

Preheat the oven to 375° (if serving that day).
Set a large pot of water on to boil.
Cut the chicken breasts into thin strips.
Heat a skillet to medium-high heat on the stovetop. Add the cooking oil.
Sprinkle seasoning salt on the chicken strips and add to the skillet.
Add the egg noodles to the boiling water and cook according to the package directions or until just al dente. Drain.
Once the chicken is cooked through, remove it from the heat and set it aside.
Add the cooked noodles to a large casserole or baking dish. Pour in the pasta sauce and give it a good stir.
Lay the chicken strips on top of the pasta so that it covers it.
Sprinkle the rosemary and thyme over the top of the whole thing.
Cover everything with the grated cheese.
Bake for 35 minutes.

Freezer Instructions:

Prepare as above, but do not bake. (follow steps #1 through #11) Ensure that you are using a freezer-safe baking dish.
Cover with 2 layers of tin foil. Freeze.
Remove from freezer and thaw. Bake at 375° for 35 minutes. Remove the foil and bake another 5 minutes to melt the cheese.

Recipe Notes

*Note that if you absolutely cannot find fresh rosemary or thyme, you can use dried, but it really does enhance the flavour of this dish to use the fresh herbs.

Some of our other freezer-friendly pasta recipes:

Tex Mex Pasta Bake Chicken and Spinach Penne Alfredo Instant Pot Pizza Casserole

Chicken in Mango Cream Sauce Over Pasta

By Sharla

This is one of my favorites. I’ve been making Chicken in Mango Cream Sauce over Pasta for years. Now that I mainly only make freezer meals, I was missing its flavors, so I adapted the recipe into a freezer meal. I wasn’t sure if it would be as good once frozen and heated, but it’s amazing! It’s one of those recipes where the kids squeal when they find out we’re having it.

I am going to put myself out there and admit something. On the very rare occasions that there are leftovers of this, I hide them. I’m not proud of it, but it’s true. I hide them in a container in the far back of the fridge.

It tastes so good the next day heated up with some chili flakes and asiago cheese on top. Yum!

The fact that I have to hide in the bathroom to eat it so that I don’t have to share only slightly detracts from the experience!

Chicken in Mango Cream Sauce Recipe:

3 boneless, skinless chicken breasts, cooked and cubed
1/2 purple onion, sliced thinly
1/2 green pepper, sliced
2 tsp. garlic, minced
1 heaping Tbsp. Madras curry paste
2 Tbsp. flour
1/2 cup chicken broth
1/2 cup mango tangerine juice
1 cup evaporated milk
1 Tbsp. mango chutney
1 tsp. red chilies

For serving:

spaghetti or other long noodle pasta

To cook the chicken, I like to use the oven. I make many freezer meals at once, so this is the most efficient way. Put the chicken breasts in a single layer on a baking sheet. Bake for 50 minutes at 350° before cubing.

Place the cooked, cubed chicken, onions, garlic, peppers, flour, and curry paste into a large, resealable freezer bag. Give it a good shake to coat the chicken and veggies with flour and curry paste. Add the chicken broth, juice, evaporated milk, chutney, and red chili flakes. Squish together to combine. Remove the excess air from the bag, seal, and freeze.

To cook, take the bag out of the freezer to thaw. Reheat the sauce in a large skillet or in the microwave. Serve over long noodles such as spaghetti.

If desired, top your chicken in mango cream sauce pasta with more chili flakes and grated Parmesan or asiago cheese.

You can find similar make-ahead recipes ready in a splash in our Dinner in 20 Freezer Meal Plan. It includes everything you need: shopping lists, prep lists, recipes, and printable labels.

Other freezer meals you may enjoy:

Spinach and Chicken Penne Alfredo Casserole Beefy Rice Crock Pot Casserole

Chicken in Mango Cream Sauce Recipe

Course: Main Course

Keyword: chicken, freezer meal

Servings: 6

Calories: 208 kcal

Ingredients

3 chicken breasts boneless, skinless, cooked and cubed
1/2 purple onion sliced thinly
1/2 green pepper sliced
2 tsp. garlic minced
1 heaping Tbsp. Madras curry paste
2 Tbsp. flour
1/2 cup chicken broth
1/2 cup mango tangerine juice
1 cup evaporated milk
1 Tbsp. mango chutney
1 tsp. red chilies

For serving:

spaghetti or other long noodle pasta

Instructions

Put the chicken breasts in a single layer on a baking sheet. Bake for 50 minutes at 350° before cubing.
Place the cooked, cubed chicken, onions, garlic, peppers, flour, and curry paste into a large, resealable freezer bag. Give it a good shake to coat the chicken and veggies with flour and curry paste.
Add the chicken broth, juice, evaporated milk, chutney, and red chili flakes. Squish together to combine. Remove the excess air from the bag, seal, and freeze.
To cook, take the bag out of the freezer to thaw. Reheat the sauce in a large skillet or in the microwave. Serve over long noodles such as spaghetti.

Recipe Notes

If desired, top with more chili flakes and grated Parmesan or asiago cheese.

Make Ahead Chicken and Spinach Penne Alfredo

By Sharla

You’re going to love this make ahead chicken and spinach penne Alfredo. It is perfect for giving a friend who is moving, expecting, adopting, or going through a difficult season. It is an all in one meal that packs a flavourful punch.

I know the pictures don’t make it look like the prettiest dish ever. It’s not. But it is loaded with flavour and it is an easy meal that will soon become a family staple. The combination of the pesto and Alfredo create a unique taste. Give it a try!

Chicken and Spinach Penne Alfredo Recipe:

3 boneless, skinless chicken breasts, cooked and cubed
410 mL jar of Alfredo sauce
2 Tbsp. pesto
2 cloves of garlic, minced
1 tsp. olive oil
1 227g bag of fresh spinach
4 cups dry penne pasta

Before assembling this freezer meal, cook and cube the chicken. I prepare many freezer meals at one time, so I find that the fastest way to cook large amounts of chicken breasts is to place them in a single layer on a baking sheet and cook them in the oven. Once they are cooked, I cube them. If you’re only making the chicken for this one recipe, you can instead cube the raw chicken and cook it in a skillet in a bit of oil on medium-high heat.

Bring a large pot of water to a boil and add pasta. Cook for 1 minute less than the box directions call for. This is because you want the pasta slightly undercooked so that it doesn’t become mushy after freezing and reheating. Drain the pasta.

In a skillet on the stovetop, heat the olive oil. Add the spinach and saute until wilted. Mix the Alfredo sauce, pesto, and garlic into the drained pasta.

Add the cooked, cubed chicken, pasta mixture and spinach to a large resealable freezer bag. Remove the extra air and seal before freezing.

On the day of cooking, thaw the bag before placing its contents into a greased 9×13 baking dish. Bake, covered in a preheated 350° oven for 45 minutes.

The chicken and spinach penne Alfredo has everything you need for a complete meal so you can serve it on its own or pair it with a salad and some bread.

Chicken and Spinach Penne Alfredo Recipe

Course: Main Course

Cuisine: Italian

Keyword: Alfredo, italian, penne, spinach

Servings: 6

Calories: 307 kcal

Ingredients

3 boneless, skinless chicken breasts cooked and cubed
410 ml jar of Alfredo sauce
2 Tbsp pesto
2 cloves garlic minced
1 tsp olive oil
227 g bag fresh spinach
4 cups dry penne pasta

Instructions

Cook chicken either in the oven or on the stovetop and cube it.
Cook the pasta for 1 minute less than the directions call for. This is because you want the pasta slightly undercooked so that it doesn’t become mushy after freezing and reheating. Drain the pasta.
In a skillet on the stovetop, heat the olive oil. Add the spinach and saute until wilted. Mix the Alfredo sauce, pesto, and garlic into the drained pasta.
Add the cooked, cubed chicken, pasta mixture and spinach to a large resealable freezer bag.
Remove the extra air and seal before freezing.

Cooking Instructions:

On the day of cooking, thaw the bag before placing its contents into a greased 9×13 baking dish. Bake, covered in a preheated 350° oven for 45 minutes.
The chicken, spinach, and penne Alfredo has everything you need for a complete meal. Serve it on its own or pair it with a salad and some bread.

Check out these other great casserole-style freezer meals:

Chicken and Vegetable Casserole with Crispy Onion Topping Tex Mex Pasta Bake

Tex Mex Pasta Bake Freezer Meal

By Sharla

There is this Mexican Lasagna dish that I’ve been making for at least fifteen years. It’s my husband’s favourite meal of all time and I love it too, but it’s a bit time consuming to make with the making the sauce and layering it and baking it.

I don’t make it nearly as often as my husband would like me too. I actually rarely make it unless he specifically requests it for a birthday or we have company coming over. You can imagine my surprise when this Tex Mex Pasta Bake tasted just like the Mexican Lasagna recipe!I don’t always include the pasta when I make a pasta freezer meal, but in this case, I wanted to make things as easy as possible for cooking day. Instructions are included below for each method.

Tex Mex Pasta Bake Recipe:

12 oz. package of egg noodles
1 lb. extra lean ground beef, browned
1 packet taco seasoning or 4 Tbsp. homemade taco seasoning
4 oz. can of green chilies
4 oz. cream cheese, softened
1/4 cup sour cream
3 cups salsa
2 cups shredded cheddar cheese

Method #1:

Brown the ground beef and allow to cool somewhat.

While the beef is browning, cook the egg noodles according to the package directions. Drain. Allow the noodles to cool a bit and add them to a large resealable bag.

Put 1 cup of shredded cheddar cheese in a medium resealable bag and seal.

Mix the remaining cheese, cream cheese, sour cream, salsa, green chilies, taco seasoning, and ground beef together. Place them in the large bag with the noodles. Remove excess air and seal and then staple the bag of cheese to the larger bag above the seal.

On your cooking day, take the freezer meal out of the freezer and thaw. Mix together the pasta and sauce and place it in a casserole dish. Top with the contents of the cheese bag. Bake at 350° for 25-30 minutes covered or until cheese is melted.

Method #2:

Place 1 cup of the shredded cheddar cheese in a medium resealable bag and seal well.

Brown the ground beef and allow it to cool a bit. Place the beef, remaining cheese and all ingredients other than the pasta in a large resealable bag. Remove the air and seal before stapling the smaller bag to the larger bag above the seal.

On the day of cooking, thaw the bags. Boil water and cook the pasta according to package directions. Stir together the pasta and the sauce from the large bag and put in a large casserole dish. Top with the shredded cheese. Bake covered at 350° for 25-30 minutes or until cheese is melted and bubbly.

I am so happy to have found something that is so easy to make (and in fact can be made ahead as a freezer meal) but carries those same rich flavours of the Mexican Lasagna we love so much! I’ve already put this Tex Mex pasta bake on the list of recipes to make every time my neighbour and I do our freezer meal assembly sessions. It’s a keeper!

Tex Mex Pasta Bake Recipe

I don't always include the pasta when I make a pasta freezer meal, but in this case, I wanted to make things as easy as possible for cooking day. Instructions are included below for each method.

Servings: 6

Calories: 613 kcal

Ingredients

12 oz. package of egg noodles
1 lb. extra lean ground beef browned
1 packet taco seasoning or 4 Tbsp. homemade taco seasoning
4 oz. can of green chilies
4 oz. cream cheese softened
1/4 cup sour cream
3 cups salsa
2 cups shredded cheddar cheese

Instructions

Method #1:

Brown the ground beef and allow to cool somewhat.
While the beef is browning, cook the egg noodles according to the package directions.
Drain.
Allow the noodles to cool a bit and add them to a large resealable bag.
Put 1 cup of shredded cheddar cheese in a medium resealable bag and seal.
Mix the remaining cheese, cream cheese, sour cream, salsa, green chilies, taco seasoning, and ground beef together.
Place them in the large bag with the noodles.
Remove excess air and seal.
Staple the bag of cheese to the larger bag above the seal.
On your cooking day, take the freezer meal out of the freezer and thaw.
Mix together the pasta and sauce and place it in a casserole dish.
Top with the contents of the cheese bag.
Bake at 350° for 25-30 minutes covered or until cheese is melted.

Method #2:

Place 1 cup of the shredded cheddar cheese in a medium resealable bag and seal well.
Brown the ground beef and allow it to cool a bit.
Place the beef, remaining cheese and all ingredients other than the pasta in a large resealable bag.
Remove the air and seal.
Staple the smaller bag to the larger bag above the seal.
On the day of cooking, thaw the bags.
Boil water and cook the pasta according to package directions.
Stir together the pasta and the sauce from the large bag and put in a large casserole dish.
Top with the shredded cheese.
Bake covered at 350° for 25-30 minutes or until cheese is melted and bubbly.

Check out these other freezer meals:

Seafood Curry Pasta

Chicken and Vegetable Casserole with Crispy Onion Topping