Mac & Cheese for the freezer!

Makes 8 cups (two Souper Cubes trays)

A four-cheese baked mac & cheese built to be assembled and frozen, then baked straight from frozen.

1 lb cavatappi pasta	Boil pasta 7 min, undercook by 2 min							Stir in cooked, drained pasta	Layer noodles/sauce, cheese, more noodles/sauce, cheese	Freeze solid; bake from frozen 375°F/190°C, 45 min to 165°F/74°C
40 g butter	Melt butter	Bloom half the seasonings in butter	Whisk in flour to make roux	Whisk in evaporated milk until thickening	Whisk in heavy cream	Add remaining seasonings	Melt in half the shredded cheeses gradually
1/2 tsp kosher salt (for the roux)
1/4 tsp black pepper (for the roux)
1/2 tsp garlic powder (for the roux)
1/2 tsp mustard powder (for the roux)
1/2 tsp smoked paprika (for the roux)
3 tbsp flour
340 g evaporated milk
475 ml heavy cream
1/2 tsp kosher salt (remaining)
1/4 tsp black pepper (remaining)
1/2 tsp garlic powder (remaining)
1/2 tsp mustard powder (remaining)
1/2 tsp smoked paprika (remaining)
115 g Colby Jack cheese, shredded (for the sauce)
115 g sharp cheddar cheese, shredded (for the sauce)
115 g smoked Gruyère cheese, shredded (for the sauce)
115 g Cooper sharp American cheese, shredded (for the sauce)
115 g Colby Jack cheese, shredded (for topping)
115 g sharp cheddar cheese, shredded (for topping)
115 g smoked Gruyère cheese, shredded (for topping)
115 g Cooper sharp American cheese, shredded (for topping)

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