While you are cooking the macaroni, melt the butter in a medium-sized saucepan over medium heat. Once it's melted, turn the stove down to low-medium heat. Then add in the flour a little at a time while constantly stirring.
Once you have a nice thick, bubbly sauce, you can add in about 1 cup of milk. Then, you'll want to turn the stove up to medium heat and wait for the milk to start to simmer.
When it starts to simmer you can start adding in the cheeses. I usually add in handfuls and stir until the cheese melts. When the sauce starts getting too thick add a little more milk until all of the cheese is melted. Make sure you stir constantly during the melting process or else you'll burn the sauce.
When you have a nice, thick, cheesy sauce, you can add in the spices. I always add about a teaspoon of garlic powder but some people like a little less garlic flavor. I then add salt and pepper to taste.
When the pasta is done, drain it and pour it into a greased tin foil pan or a greased baking dish suitable for freezing.
Last, you'll add in the cheese mixture and stir to cover the macaroni.
When the macaroni and cheese has cooled, cover it with foil and place in the freezer.
When you're ready to eat it, it can go straight in the over. Cook for 1-hour, covered with foil at 375 degrees, then remove the foil and cook for an additional 15-20 minutes uncovered at 400 degrees to brown the top. Enjoy!
In a large pot combine the following and cook on low for 3 hours, stirring often:
28 oz can whole tomatoes
1 small can tomato paste
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp parsley
1/2 tsp basil
In a medium-sized mixing bowl, mix the following ingredients: ground beef, torn bread, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, 1/2 tsp parsley, 1/2 tsp sweet basil, and beaten egg. Then form into balls.
Add 2 Tablespoons olive oil to a large frying pan and heat to medium. When heated, brown the onion, garlic, and meatballs. When browned, add the meatballs to the tomato mixture.
Add 1 Tablespoon olive oil to the frying pan, and saute the mushrooms until slightly brown. Add the mushrooms to the spaghetti sauce.
Add the red wine to the spaghetti sauce.
Cook the spaghetti sauce over low heat until tomatoes are no longer solid and flavorful. You may want to separate the tomatoes with a fork.
Allow the combined tomato mixture to cool, then add to a either a gallon-sized freezer bag or a freezer-friendly plastic container.
When ready to eat, take the spaghetti sauce out the night before to defrost, heat in either the microwave on in a large pot on the stove, serve over your favorite pasta, and ENJOY!