This recipe can technically be frozen, however it does not turn out nearly as saucy or creamy. We prefer this make-ahead macaroni and cheese for that. If you do freeze it, wrap it tightly in plastic wrap then foil and freeze for up to 3 months. For best results thaw it completely before reheating. When reheating, add some hot milk and shredded cheddar cheese to restore the creamy cheesy sauce.