Pre-Planned Macaroni and Cheese for a Crowd

16 oz. pkg spiral macaroni

¼ cup butter

¼ cup flour

2 cups evaporated milk

¼ cup half-and-half

3 eggs, slightly beaten in a bowl with salt and pepper

2 cans condensed cheese soup

4 oz shredded part - skim mozzarella

4 oz shredded medium cheddar

8 slices American cheese, julienne

Salt and pepper

Cook and drain pasta according to package instructions. Do NOT overcook! Spray a 13 x 9 pan with cooking spray. In a sauce pan over medium high heat, melt butter then add flour. Season with salt and pepper. Mix well until silky and smooth then gradually add evaporated milk and half-and-half. Continue stirring. Once boiling, cook another 2 - 3 minutes or until sauce is thick. Add pasta to pan then top with eggs. Top with soup, cheeses, and sauce. Cover and freeze. Makes 10 - 12 servings

When ready to eat it, let it thaw in the refrigerator overnight. Preheat oven to 375°. Cover pan with aluminum foil and bake for 40 minutes. Uncover and bake 6 - 10 minutes longer until set.

Reference:

No references or citations are available because of information I collected over the years and implemented my way. This recipe is one of my original and I ask that you do not present it as your own.