Total Time
Prep 5 mins
Cook 20 mins

This freezes and reheats very well. My son likes it in his thermos for lunch. I usually use whole wheat pasta.

Ingredients Nutrition


  1. Cook pasta according to package directions.
  2. While pasta cooks, melt butter over low heat in a saucepan.
  3. Add garlic and minced onion.
  4. Add the flour and cook and stir until smooth.
  5. Gradually add the milk, whisking the whole time. When the sauce has thickened, stir in the cheese, bouillon granules and herb.
  6. Stir until cheese melts.
  7. You can package this two ways for the freezer:.
  8. Place pasta in one baggie and sauce in another and place them both in one larger baggie. Seal and freeze. OR.
  9. Mix them together and package in single serving or meal sized portions. (this is what I do)
  10. To serve: Thaw in fridge or microwave thaw. Heat on stovetop or in microwave until warmed through and bubbly. Add a little bit of chicken broth when reheating to keep it creamy. If reheating the whole recipe it will need between 1/2 cup to 1 cup. Just check to make sure it stays moist and creamy.
Most Helpful

This was a very good side dish. I myself did not like the pasta after I reheated it the next day, but I thought it was very good made fresh. Will make again. Thank you for the recipe!

Mary N. October 04, 2007

This was good, but definitely needed some salt. I was hoping that the bouillion and cheese would've been enough, but it wasn't. The only thing I did differently was to top it with Italian seasoned breadcrumbs before heating each serving in the microwave. My 2 DS loved it so I'd definitely make it again. Thanks for posting.

Me & Mr. Jones October 02, 2007