Freezer tomato mac 'n' cheese



15 min


1 h 45 min


6 servings

Freezer tomato mac 'n' cheese

© Royalty-Free/Masterfile


  • 2 cups uncooked macaroni pasta
  • 1/4 tsp dried oregano leaves
  • 1/4 tsp hot-red-chili-flakes , optional
  • 4 cups Chunky vegetable tomato sauce , recipe link below
  • 3 cups grated old cheddar , preferably orange


  • Cook macaroni in boiling water following package directions for minimum cooking time, usually 5 to 7 minutes. Rinse with cold running water. Drain well and place in a large bowl. Stir oregano and red pepper flakes, for spiciness, into chunky vegetable tomato sauce. Add sauce and 1-1/2 cups grated cheddar to macaroni and mix well.
  • Spoon mixture into a greased baking dish large enough to hold at least 8 cups (2 L). Smooth top. Sprinkle with remaining 1-1/2 cups cheese. Generously cover with foil, sealing well around edges of dish. This casserole is now ready to bake right away, refrigerate for up to a day or freeze.
  • To bake frozen casserole, preheat oven to 450F (230C). Place foil-covered casserole in centre of the oven and bake 45 minutes. Then , reduce heat to 350F (180C). Continue baking 45 more minutes. Uncover and bake until hot and cheese is golden, about 15 minutes. To bake a freshly made or cold casserole, bake, covered, on the centre rack of a preheated 350F (180C) oven for 45 minutes. Uncover and continue baking until hot and cheese is golden, from 20 to 25 minutes.

Nutrition (per serving)

  • Calories
  • 417,
  • Protein
  • 20.4 g,
  • Carbohydrates
  • 38.6 g,
  • Fat
  • 20.7 g,