Can your macaroni cheese recipe made with evaporated milk be frozen? If yes, at what stage? Thanks.
Nigella's Macaroni Cheese Deluxe (from Christmas) has a sauce made with evaporated milk and regular milk, as well as Emmenthal, Cheddar and Parmesan cheeses. The evaporated milk adds richness to the sauce but it does not affect the sauce in any other way and the dish can be frozen.
Freeze the Macaroni Cheese after assembly and before baking, but without the reserved handful of cheese on the top (freeze this in a separate box or bag). Once the dish of pasta and sauce has cooled, wrap the dish tightly in a double layer of clingfilm (plastic wrap) - we suggest that you "overwrap" so the clingfilm is wrapped over and under the dish. Then wrap the dish in a layer of foil. Freeze for up to 3 months. To thaw the dish remove it from the freezer and unwrap it, then loosely cover the top with a fresh piece of clingfilm. Let the dish thaw in the fridge overnight (along with the reserved cheese). To bake the Macaroni Cheese, remove the clingfilm and cover the top with foil. Let the dish stand out of the fridge while the oven preheats to 200c/400F. Bake the dish for 20 minutes, then uncover sprinkle over the reserved cheese and bake (uncovered) for a further 20 to 30 minutes. Check that the Macaroni Cheese is piping hot in the centre before removing it from the oven