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Anyway, I made it today (Sunday) and one portion of it will be heated up on Tuesday. The other half is going in the freezer in individual dishes. I haven't made this kind of casserole more than a few hours in advance before. I'm curious to see how the pasta and sauce hold up.
It's a pretty standard recipe. 1 pound pasta, cheese sauce made with 4 cups of milk, 12 ounces of cheedar.
I used 12 ounces of pasta and put in about 8 ounces of cauliflower (cut into teeny tiny florets) and rest of the spinach I had left over from the Italian Wedding Soup.
This is a picture of an unbaked portion - I will post a picture of the baked version later this week.
This is the macaroni and cheese destined for the freezer. I have finally learned to a) LABEL what's going in the freezer, and b) put the baking instructions ON the package.
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