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!