Can You Freeze Mac and Cheese?

Yes, you can freeze mac and cheese, and it is one of the best leftovers to keep in the freezer. Whether it is a homemade baked casserole, a pot of stovetop mac or the last few servings of a boxed dinner, it keeps its quality for 2 to 3 months, and with a splash of milk when you reheat it, it tastes freshly made.

What changes in the freezer is moisture. The pasta keeps absorbing sauce, and ice crystals can make a cheese sauce look slightly grainy when it thaws. Both are easy to fix when you freeze mac and cheese the right way: freeze it as soon as it has cooled, wrap it so no air can reach it, and loosen the sauce with milk as it reheats. If you are making mac and cheese specifically to freeze, use our freezer mac and cheese recipe: it is built to be frozen unbaked and baked straight from the freezer.

How to Freeze Mac and Cheese

1. Cool it quickly. Spread the mac and cheese in a shallow container and let it cool at room temperature for no more than 2 hours, or chill it in the fridge first.
2. Portion it. Divide it into the amounts you will eat at once: single servings for lunches, or a family-size container for dinner. Smaller portions freeze and thaw faster.
3. Pack it airtight. Use a freezer-safe container with a tight lid, or a zip-top freezer bag. Press out as much air as possible; air is what causes freezer burn.
4. Freeze bags flat. Lay bags flat on a tray until solid, then stand them up like files to save space.
5. Label it. Write the date and “add a splash of milk to reheat” on every container.

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Silicone portion trays are handy when you freeze mac and cheese in single servings: freeze 1-cup blocks, pop them out and keep them in one bag, so you can take out exactly what you need. See the freezer containers and bags we use.

How Long Does Mac and Cheese Last in the Freezer?

When you freeze mac and cheese properly, it keeps its best quality for 2 to 3 months. It stays safe to eat for longer at 0°F (-18°C), but after about 3 months the pasta softens more and the sauce is more likely to separate. In the fridge, cooked mac and cheese lasts 3 to 4 days, which matches the USDA leftovers guidance. So if you know you will not finish it in time, freeze it early rather than on day 4.

How to Thaw Frozen Mac and Cheese

• In the fridge (best): Move it to the fridge the night before. Single portions thaw in about 8 hours, a full casserole in about 24.
• In the microwave: Use the defrost setting in short bursts if you are reheating it right away.
• No thawing: Single portions can go straight from freezer to microwave or saucepan.

Never thaw mac and cheese on the counter. Dairy-based leftovers should stay out of the 40°F to 140°F (4°C to 60°C) range where bacteria grow fastest.

How to Reheat Frozen Mac and Cheese

Whichever method you use, reheat it until it is steaming hot, 165°F (74°C) in the centre, and add milk to bring the sauce back.

On the stovetop

Put the thawed mac and cheese in a saucepan with 1 to 2 tablespoons of milk per serving. Warm it over medium-low heat, stirring often, for 5 to 8 minutes until hot and creamy. This method gives the smoothest sauce.

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In the microwave

Put one portion in a microwave-safe bowl, add 1 tablespoon of milk and cover. Heat at 50 percent power for 3 minutes, stir, then continue in 1-minute bursts at full power until hot in the centre. Half power stops the edges from drying out before the middle thaws.

In the oven

For a larger amount, spread it in a baking dish, stir in a few tablespoons of milk, cover with foil and bake at 350°F (175°C) for 20 to 30 minutes if thawed. Uncover for the last 10 minutes, with a handful of grated cheese or buttered breadcrumbs on top if you like a crisp finish.

Tips for the Best Results

• Freeze casseroles unbaked. If you are making mac and cheese to freeze, assemble it with undercooked pasta and freeze it before baking. It bakes once and stays creamy.
• Grate your own cheese. Pre-shredded cheese contains starch that makes reheated sauce gritty.
• Keep the topping separate. Freeze breadcrumbs in their own bag so they stay crisp.
• Always add liquid when reheating. Milk is best; a little cream or water also works.
• Freeze it fresh. The sooner you freeze mac and cheese, the better: leftovers frozen on day 1 taste far better than leftovers frozen on day 4.

How to Tell If Frozen Mac and Cheese Has Gone Bad

Freezer burn shows up as dry, white or greyish patches on the surface. It is safe to eat, but those spots will taste dry, so scrape them off. Throw the mac and cheese away if it smells sour, has any mould, has been thawed on the counter, or has been in the fridge for more than 3 to 4 days after thawing. When in doubt, throw it out.

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For more make-ahead pasta dishes, browse our freezer casseroles and pasta, or see every How to Freeze guide.

Can You Freeze Mac and Cheese FAQ

Can I eat 2-week-old mac and cheese?

No. Cooked leftovers like mac and cheese keep for 3 to 4 days in the fridge, according to the USDA's cold storage guidance. If you will not eat it within that time, freeze it on day 1 or 2 instead; frozen, it keeps its quality for 2 to 3 months.

Why is it not recommended to freeze cheese?

Freezing forms ice crystals that break up the structure of cheese, so a block of cheese can turn crumbly after thawing. Cheese that is melted into a sauce, as in mac and cheese, freezes much better, because the sauce holds the texture together. Stirring in a little milk when reheating smooths out any graininess.

Can you freeze mac and cheese after baking?

Yes. Cool baked mac and cheese, then freeze it in portions for up to 3 months. It will be a little drier than mac and cheese frozen unbaked, so add 1 to 2 tablespoons of milk per portion when you reheat it. For a whole casserole, freezing it unbaked gives the creamiest result (see our freezer mac and cheese).

Can you freeze boxed mac and cheese like Kraft?

Yes, once it is prepared. Boxed mac and cheese has a thin sauce and soft pasta, so it reheats softer than homemade. Freeze it in single portions and reheat it with a splash of milk. Do not freeze the dry cheese powder; it keeps in the pantry until its best-by date.

Can you freeze mac and cheese bites?

Yes. Freeze baked and cooled mac and cheese bites in a single layer on a lined tray until solid, then move them to a freezer bag for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 12 to 15 minutes, until hot in the centre.