Make-Ahead Creamy Macaroni and Cheese

If I were to do it all over again, I'd start serving this kind of mac and cheese at my home instead of the Kraft stuff. Of course, my kids don't really eat that stuff anyway. But this is really yummy and it's so nice to have a dinner in the freezer, just in case.

You will need 2 microwave-safe 8-inch square baking dishes for this recipe. Don't be tempted to put it in a 9x13 dish. It won't work. If you have a family larger than mine (2 adults + 2 kids that don't eat much) you'll need to prepare both dishes for dinner.

4 slices hearty white sandwich bread
1/4 cup grated Parmesan cheese
1 garlic clove, minced
1 stick butter, melted
Salt and pepper
1 lb. elbow macaroni
4 Tbs. flour
1 tsp. dry mustard
1/8 tsp. cayenne pepper
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

Pulse bread, Parmesan, garlic and 2 Tbs. butter in food processor until coarsely ground. Divide crumb mixture between 2 ziplock freezer bags and freeze.

Bring 4 quarts water to boil in Dutch oven over high heat. Add 1 Tbs. salt and macaroni and cook until barely softened, about 3 minutes. Drain pasta, then spread out on rimmed baking sheet and let cool.

Heat remaining butter, flour, mustard, and cayenne in empty pot over medium-high heat, stirring constantly, until golden and fragrant, 1-2 minutes. Slowly whisk in broth and cream and bring to 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.

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, about 2 hours. Wrap dishes tightly with plastic, cover with foil, and freeze for up to 2 months.

Adjust oven rack to middle position and heat oven to 375 degrees. Remove foil from casserole and reserve. Microwave casserole until mixture is thawed and beginning to bubble around edges, 7-12 minutes, stirring and replacing plastic halfway through cooking. (If preparing both dishes, microwave one at a time.) Discard plastic and cover 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. Serve.