Yes! I like to freeze it in individual portions, but you can freeze larger amounts too. Let it cool to room temperature first, and then put it in a freezer-safe container. Or, put individual portions in small plastic containers (deli containers are great for this!), and once they're frozen solid (at least eight hours), run the containers under cold water to loosen the mac and cheese, and then pop the blocks out into a plastic bag, or wrap each one tightly in plastic wrap and then put into a larger plastic bag (this is better for longer-term storage, so that the mac and cheese doesn't get freezer burn). They can stay frozen for about three months. You can put a block into the fridge to thaw the night before you need it, or thaw it on low power in a microwave.