Freezer Friendly Herbed Béchamel Recipes

PIMENTO MAC & CHEESE CUSTARD

Steps:

• Preheat the oven to 350°F. Grease a 9 by 13-inch baking dish with nonstick cooking spray.
• Fill a large pot with the water and add 2 tablespoons salt. Bring to a boil over high heat, add the macaroni, and cook for about 5 minutes, until just shy of al dente. Drain and set aside.
• In a medium bowl, mix together the white and aged Cheddars and the Parmesan. Remove and reserve one-fourth of the cheese mix for the top. To the bowl with the rest of the cheese mix, add the macaroni, pimentos, and flour and mix well to combine. Pour the mixture into the prepared baking dish.
• In a large bowl, whisk the eggs until blended, then whisk in the hot sauce, evaporated milk, half-and-half, and 2 teaspoons salt, mixing well. While whisking constantly, slowly add the béchamel to create a custard. Pour the custard evenly over the noodle mixture.
• Cover with a layer of plastic wrap and a layer of aluminum foil and bake for 50 minutes, rotating the dish 180 degrees halfway through baking. Uncover the dish. If you plan to eat the mac and cheese right away, sprinkle the reserved cheese on top. If you plan to freeze the dish, do not add the cheese. Continue to bake, uncovered, for 15 to 20 minutes, until set, golden, and bubbling. Remove from the oven and let sit for 5 minutes before serving.
• TO FREEZE: Let cool to room temperature, then refrigerate until well chilled. Wrap the baking dish in two layers of plastic wrap, label and date, and freeze for up to 3 months.
• TO THAW: You can reheat this dish from frozen, or you can pull it out of the freezer and thaw it in the refrigerator for a minimum of 24 hours.
• TO REHEAT: If reheating from frozen, unwrap the dish, place in a cold oven, and set the oven to 350°F. When the oven reaches temperature, bake for 1½ hours, then sprinkle the surface with the remaining cheese mix and bake for 15 minutes longer, until bubbling. If reheating after thawing, cut the cook time to 30 to 45 minutes.

FREEZER-FRIENDLY HERBED BéCHAMEL

Steps:

• In a medium Dutch oven or other heavy pot over medium heat, melt the butter. Add the thyme, shallots, and garlic and cook, sweating the shallots, for 3 to 5 minutes, until fragrant and softened. Add the wine, bring to a simmer, and reduce for about 10 minutes, until almost completely evaporated. Remove and discard the thyme sprigs. Sprinkle the flour over the vegetables and stir well to coat. Continue to cook, stirring, for 5 to 7 minutes, until the flour smells nutty and has begun to take on a hint of light tan.
• While stirring constantly, slowly add the milk and cream. The mixture will seize up and the flour will clump for a moment but will ultimately reincorporate and the mixture will become smooth. Bring to a gentle simmer, continuing to stir to avoid scorching, and cook until the mixture thickens to the consistency of thick gravy. This will take about 6 minutes. Season with the salt and pepper to taste.
• TO FREEZE: Spread the béchamel on a rimmed baking sheet and let cool to room temperature. Portion and transfer the béchamel to freezer-safe containers, such as vacuum pouches, quart-size zip-top plastic bags, or pint-size lidded plastic containers. Label and date and freeze for up to 3 months.
• TO THAW: Pull the béchamel out of the freezer and thaw it in the refrigerator for 24 hours, or put the packaged béchamel in a into a larger bowl or other vessel, or even a plugged sink, and run a slow steady trickle of cold water over it until it thaws.
• TO REHEAT: If you used vacuum pouches, reheating from frozen using the sous vide method works well. Set the sous vide water bath to 145°F and drop in the pouch. It will take about 1 hour to reach temperature, depending on the volume. Otherwise, thaw first, then transfer to a saucepan and reheat on the stove over medium heat, stirring frequently, until it begins to gently simmer.